Lane Cake

Discussion in 'Food and nutrition' started by Ann McMaster, Jul 23, 2005.

  1. Ann McMaster

    Ann McMaster Guest

    Lane Cake

    1 cup butter, softened
    2 cups white sugar
    1 teaspoon vanilla extract
    3-1/4 cups all purpose flour
    1 tablespoon baking powder
    3/4 teaspoon salt
    1 cup milk
    8 egg whites
    1/2 cup butter
    1-1/4 cups white sugar
    8 egg yolks
    1/2 cup water
    1 teaspoon brandy flavoring
    1 cup chopped pecans
    1 cup raisins
    1/2 cup candied cherries, chopped
    1/2 flaked coconut

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour
    four 8 inch round cake pans. Cream 1 cup of the butter or margarine, 2
    cups of the white sugar, and vanilla together until light and fluffy.
    Combine flour, baking powder and salt. Add flour mixture to the butter
    mixture in three parts alternately with the milk in two parts, beginning
    and ending with flour. Beat the egg whites until stiff. Gently fold the
    egg whites into the batter. Spread the batter evenly into the four
    prepared pans. Bake at 350 degrees F (175 degrees C) for 25 minutes or
    until a toothpick inserted in the center comes out clean. Allow cakes to
    cool. Once cooled spread Lane Cake Filling between layers and frost with
    Seven Minute or Butter Frosting.

    To Make Lane Cake Filling: Put 1/2 cup of the butter or margarine and
    1-1/4 cups of the white sugar into the top of a double boiler away from
    the heat. Beat together. Add egg yolks and beat well. Stir in water and
    brandy flavoring. Place over boiling water. Cook and stir until thickened.
    Add pecans, raisins, cherries and coconut. Stir filling until all
    ingredients are well combined. Remove from heat. Allow filling to cool
    before spreading between cooled cake layers.

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