Lane Cake
Cake:
- 31/3 cups sifted cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter (no substitute)
- 2 cups sugar
- 1 cup milk mixed with 2 teaspoons vanilla extract
- 6 large egg whites
- 1/8 teaspoon cream of tartar
- 8 large egg yolks
- 1½ cups sugar
- ¾ cup (1½ sticks) butter, melted
- 1 cup flaked coconut
- 1 cup moderately finely chopped pecans
- ¾ cup dried currants
- 1/3 cup moderately finely chopped glacéed red cherries (optional)
- ¼ cup bourbon or brandy
- 1 teaspoon vanilla extract
- 2 cups sugar
- ½ cup water
- 2 tablespoons light corn syrup
- 2 large egg whites
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
Open any southern community cookbook and you’re likely to find Lane Cake.
- For the cake: Preheat the oven to 350° F. Grease and flour four 8-inch layer cake pans well, tap out the excess flour, and set aside. Sift the flour, baking powder, and salt onto a piece of wax paper and set aside also.
- Cream the butter in a large electric mixer bowl, first at low speed and then at high for 2 to 3 minutes or until light and silvery. With the machine at moderately low speed, add the sugar gradually and continue beating for 1 to 2 minutes or until fluffy.
- With the mixer at low speed, add the sifted dry ingredients in three batches, alternating with the milk mixture and beginning and ending with the dry. Beat after each addition only enough to combine.
- Beat the egg whites until silvery in a second large bowl with clean beaters, add the cream of tartar, then continue beating for about 3 minutes or until the whites peak softly.
- Mix about 1 cup of the beaten whites into the cake batter to lighten it, then gently fold in the rest until no streaks of white remain. Divide the batter among the four pans, rap each sharply on the counter once or twice to expel large air bubbles, then bake in the lower third of the oven for about 25 minutes or until the cakes are springy to the touch and a cake tester inserted midway between the center and the rim comes out clean.
- Cool the cakes in the upright pans on wire racks for 5 minutes, then turn out on the racks and cool to room temperature.
- Meanwhile, prepare the filling: Set the top of a double boiler on the counter and add the egg yolks and sugar. Using a hand electric mixer, beat at moderate speed for 5 minutes or until thick, then, beating all the while, drizzle in the melted butter. Set over simmering water and cook, beating constantly, for about 8 minutes or until thickened. Fold in the coconut, pecans, dried currants, glacéed cherries, if you like, bourbon, and vanilla, then cook and stir 1 minute longer. Remove from the heat and cool to room temperature.
- To assemble: Place one cake layer upside down on a large round platter and spread with one third of the filling. Add a second layer, right side up this time, and spread with another third of the filling. Add a third layer, placing upside down, and spread with the remaining filling. Set the fourth and final layer in place, right side up. Let the cake stand while you prepare the icing.
- For the icing: Combine the sugar, water, and corn syrup in a medium-size heavy saucepan and insert a candy thermometer. Bring to a boil over high heat, stirring until the sugar dissolves, then cook without stirring until the syrup spins a long thread (234° to 236° F.)
- Beat the egg whites and salt with an electric mixer at high speed until soft peaks form, then, beating constantly, add the boiling syrup in a thin stream. Continue beating for 3 to 4 minutes or until the icing is stiff enough to hold its shape; stir in the vanilla. Swirl the warm icing over the top and sides of the cake and cool for at least 1 hour before cutting.