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Lane Cake

From thetabletoday.com

 

 

Makes 10 to 12 servings

 

INGREDIENTS

 

  Cake:

• 3 1/4 cups sifted all purpose flour

• 3 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1 cup (2 sticks) unsalted butter, room temperature

• 2 cups sugar

• 1 teaspoon vanilla extract

• 1 cup whole milk

• 8 large egg whites

  Filling:

• 1/2-1 cup bourbon or brandy

• 3/4 cup dried tart cherries

• 3/4 cup finely chopped dried apricots

• 8 large egg yolks

• 1 1/3 cups sugar

• 1/2 cup (1 stick) unsalted butter, room temperature

• 1 cup pecans, toasted, chopped

• 1 cup sweetened flaked coconut

 

  Frosting

• 1 1/2 (3-ounce) packages cream cheese, room temperature

• 3/4 cup powdered sugar

• 3 tablespoons bourbon

• 1 1/2 teaspoons vanilla extract

• 1 1/2 cups chilled whipping cream

• Pecan halves (optional)

• Dried apricot halves

• 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

 

PREPARATION

   Cake:

1.  Preheat oven to 375°F.

2.  Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pans  with waxed paper.

3.  Sift first 4 ingredients into medium bowl.

4.  Beat butter and 1 1/2 cups sugar in large bowl until smooth. Beat in vanilla. Beat in flour mixture in 3 additionsalternately with milk in 2 additions.

5.  Using clean dry beaters, beat whites in another large bowl until soft peaks form.

6.  Gradually add remaining 1/2 cup sugar, beating until whites are stiff but not dry.

7.  Fold 1/3 of whites into butter mixture. Fold in remaining whites in 2 additions.

8.  Divide batter among pans (batter will be about 1/2 inch deep).

9.  Bake cakes until tester inserted into center comes out clean, about 20 minutes.

10. Turn cakes out onto racks; peel off paper. Cool absolutely completely.

  Filling:

1.  Mix bourbon, cherries and apricots in small bowl. Cover; let stand at room temperature until most of bourbon isabsorbed and fruit softens, at least 3 hours and up to 1 day. Drain off extra liquor.

2.  Using electric mixer, beat yolks and sugar in medium bowl until mixture falls in heavy ribbon when beaters are lifted,about 5 minutes. Beat in butter. Transfer yolk mixture to heavy medium saucepan. Stir over medium-low heat untilthermometer registers 160°F and mixture is thick, about 15 minutes. Remove from heat.

3.  Mix in nuts, coconut, and fruit mixture. Chill about 2 hours.

4.  Mix in chocolate.

 

(Cake layers and filling can be made 1 day ahead. Wrap cakes; store at room temperature. Cover filling; chill.) Place 1cake layer on platter. Spread with 1/3 of filling. Repeat layering of cake and filling 2 more times. Top with final cakelayer, pressing slightly. Chill cake.

 

  Frosting:

1.  Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth. Beat in bourbon and vanilla.

2.  Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form.

3.  Add cream cheese mixture to whipped cream; beat until stiff enough to spread.

4.  Spread frosting over top and sides of cake. If desired, place pecans around edge of cake.

5.  Sprinkle with chocolate.

 

    (Can be made 2 days ahead. Cover with cake dome; chill.)

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