Lane Cake
Ready In: 40 mins
Yields: 1 cake
Ingredients
CAKE
- 3 1⁄4 cups all-purpose flour
- 3 1⁄2 teaspoons baking powder
- 1 cup butter
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- 8 egg whites
FILLING
- 8 egg yolks
- 1 1⁄4 cups sugar
- 1⁄2 cup butter
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 cup candied cherry, chopped
- 1 cup finely chopped seedless raisin
- 1⁄4 teaspoon rum extract
Directions
- CAKE: Heat oven to 375 degrees.
- Grease, then line with wax paper, the bottoms of four 9" round cake pans.
- Sift together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar.
- Add vanilla.
- At low speed, beat in flour mixture, 1/4 cup at a time, then add milk in 1/3 cup at a time.
- Beat just until smooth.
- In another large bowl, beat egg whites until they form stiff peaks.
- Gently fold in batter mixture.
- Divide evenly into the 4 baking pans.
- Bake about 15-20 minutes, then cool completely.
- Frost layers with Lane filling.
- FILLING: In a saucepan, beat egg yolks slightly.
- Add sugar and butter and cook over low heat, stirring frequently, for about 5 minutes, or until slightly thickened.
- Add remaining ingredients and mix well.
- Frost individual cake layers, then top and sides.
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