I don't just like cake, I love cake...and there's nothing better than a classic Southern Lane cake, except maybe a Hummingbird cake, but we'll get to that divine confection eventually. This is my take on a Lane cake...the filling is not quite as sweet as some as I omit the candied fruit that many recipes include.
I have a confession to make. I was afraid of cooked icing for the longest time, choosing to use a simple cream cheese/confectioner's sugar combo until I convinced myself that it couldn't possibly be that difficult, and you know what? It's not! So go for it! What have you got to lose? There's always cream cheese as a backup...
Now for those of you who have never made a cake before, do not be afraid. I have only one cardinal rule when it comes to cake. Always, always, always butter and flour each cake pan and LINE WITH PARCHMENT PAPER. This will prevent wringing of hands and gnashing of teeth when the cake comes out of the oven. If you take the time and follow this simple rule on the front end, you will be pleased with your results on the back end. On to the recipe...
Lane Cake
3 1/4 cups sifted flour
1 T. plus 1/2 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, softened
2 c. sugar
1 tsp. vanilla extract
1 c. milk
8 large egg whites, stiffly beaten
Filling
8 large egg yolks at room temperature
1 3/4 c. sugar
1/2 c. (1 stick) unsalted butter, softened
1 c. chopped pecans
1 c. sweetened grated coconut
1 c. chopped raisins
6 T. bourbon
Icing
1 1/4 c. plus 2 T. dark corn syrup
2 large egg whites, stiffly beaten with a pinch of salt
1 tsp. vanilla extract
Preheat the oven to 375 degrees. Cut circles of parchment paper to fit the bottoms of 4 greased 9-inch round cake pans. Butter and flour pans and parchment paper pans. Sift together the flour, baking powder and salt. Set aside. Cream the butter and sugar until fluffy. Mix in the vanilla. Add dry mixture in 4 parts, alternating with the milk, and mixing well after each addition. Carefully fold in the beaten egg whites with an over and under motion. Pour batter in equal portions into the prepared pans. Bake for 15 minutes (or more) until a cake tester comes out clean. Allow the layers to cool while you make the filling.
To make filling, beat yolks with the sugar. Beat in the softened butter until well combined. Transfer to a large saucepan set over low heat and cook until mixture starts to thicken, stirring the whole time, about 5 minutes. Add the pecans, coconut, raisins and bourbon. Mix thoroughly and allow to cool.
Now to assemble the cake. Run a knife around the edges of the cake pans and invert layers onto cooling racks. Remove parchment paper and allow to cool completely. Fill between the layers with the raisin and nut mixture, distributing it evenly.
To make icing, bring syrup to a rolling boil (don't be nervous!) in a small saucepan over medium heat, then immediately pour it, in a thin steady stream, into the beaten egg whites. Continue to beat until icing cools and thickens. Stir in vanilla. Pour out onto the top of the cake and coax down the sides. Spread icing on sides with a spatula. Garnish top of cake with extra coconut and chopped pecans...voila! You've done it!
