Clayton, Alabama Lane Cake

 

16 Servings 

 

Filling:

 

1 1/4 cups sugar

8 large egg yolks

1/ 2 stick butter sweetened room temperature

1 tblsp grated orange zest

1/3 cup Bourbon

1 tsp vanilla extract

3/4 tsp mace

1 1/2 sweetened flaked coconut

1 cup coarsely chopped pecans

1 cup raisins

1/2 cup quartered candied cherries

1/2 cup chopped candied orange peel

 

Cake:

 

3 1/2 cups flour - all purpose

4 tsps baking powder

1 tsp salt

room temperature 2 1/2 sticks butter unsalted

2 cups sugar

1 1/2 tsps vanilla extract 

1 1/4 cups milk

8 large egg whites

 

Icing:

 

2 large egg whites

1 cup sugar

1/2 cup water

1/2 tsp grated lemon peel

1/4 cream of tartar

1/8 tsp salt

1 tsp vanilla extract

 

1) FOR FILLING:

 

Whisk the first 4 ingredients in a medium metal bowl until smooth. Place bowl over saucepan of simmering water and whisk mixture until thick and fluffy and registers 140 degrees farenheit for 3 minutes, about 8 mins in total. Remove from saucepan water, and whisk in bourbon, vanilla, pecans, raisins, cherries and mace. Stir in coconut and pecans, raisins, cherries and candied orange peel. Cool completely.

 

2) FOR CAKE:

 

Preheat oven to 350 degrees farenheit

Butter and flour three 9" diameter cake pans with a 1 1/2 inch sides

Sift the flour, baking powder, and salt in a medium size bowl

Beat the butter in large bowl until smooth

Gradually add the sugar, beating fluffy.

Beat in vanilla

Beat in flour mixture and in 4 additions and then the milk in 3 additions

Using clean dry beaters, beat the egg whites in another large bowl until soft peaks form

Gradually add the 1/4 cup sugar, beating until stiff

Fold the whites into butter mixture in 3 additions

Divide the batter among pans

Bake until the 3 cakes are golden and tester inserted comes out clean, 25 minutes

cool cakes in pans 10 mins.

turn out onto racks and cool completely

Place 1 cake layer, flat side up on a platter and spread with the half the filling

Top with the 2nd layer and do same

top with the 3rd layer and press to compact

cover and chill for 3 to 4 hours

 

For Icing:

 

Place egg whites in large bowl

mix the sugar, water, lemon peel, cream of tartar and salt in heavy sauce pan

stir over medium heat until the sugar dissolves

increase heat and boil until syrupy about 8 minutes

remove from heat

immediately, beat egg whites until stiff however, not dry and gradually beat in vanilla and syrup until icing is thick, shiny and completely cool

spread thin layer of icing over sides of cake to fill any spaces and make a smooth surface

spread remaining icing all over the cake

let stand 1 1/2 hours at room temperature

 

Serve with coffee or tea and a cordial of choice ( a bourbon or brandy )

 

Margi Cintrano.

Clayton, Alabama  Town Hall.