Lane Cake with Rich Filling

This decadent Lane Cake combines fluffy cake layers with a bourbon-infused fruit and nut filling that captures the essence of Southern baking tradition. Each slice delivers a perfect harmony of textures and flavors that make this dessert truly special for any celebration.

I first made this Lane Cake for my grandmother's 80th birthday, and the moment she took a bite, tears welled in her eyes as she said it tasted exactly like the one her mother made during holidays in Alabama.

Ingredients

• Large egg whites: room temperature for maximum volume in your cake layers
• Butter: softened properly to create that perfect crumb texture
• All purpose flour: providing structure while keeping the cake tender
• Bourbon: adds warmth and depth to the filling, consider using a quality bourbon that you would enjoy drinking
• Fresh orange zest: brings brightness that balances the rich filling
• Raisins: plump and sweet for texture variation in every bite
• Sweetened coconut: adds tropical notes and chewy texture
• Pecans: provide essential Southern flavor and delightful crunch
• Red candied cherries: create festive pops of color and sweetness
• Heavy whipping cream: freshly whipped for a light frosting contrast

Step-by-Step Instructions

Prepare Your Pans:

Line three 9inch round pans with parchment paper and grease thoroughly. This preparation ensures your cake layers will release perfectly without breaking.

Rest Egg Whites:

Allow egg whites to stand at room temperature for 30 minutes. This step is crucial for achieving maximum volume when you beat them later.

Create The Base:

Cream butter and sugar for a full 5–7 minutes until genuinely light and fluffy. Many bakers rush this step but proper creaming incorporates air that gives your cake its beautiful texture.

Mix Dry Ingredients:

Whisk flour, baking powder, and salt separately before adding to your butter mixture alternately with milk. This method prevents overmixing and keeps your cake tender.

Beat Egg Whites:

Whip until stiff peaks form, where the whites stand straight up when the beaters are lifted. Fold these carefully into your batter using a gentle motion to maintain the airiness.

Bake With Precision:

Watch your cakes carefully around the 20-minute mark as oven temperatures vary. The toothpick test is essential; look for it to come out clean but avoid overbaking.

Prepare Filling:

Cook the egg yolks, sugar, and butter mixture with extreme patience over medium-low heat. The slow cooking develops flavor and proper thickening without scrambling the eggs.

Cool And Assemble:

Allow everything to cool completely before assembly. Place your first layer on a serving plate and spread exactly one-third of your filling before repeating with remaining layers.

Finish With Cream:

Frost only the sides with sweetened whipped cream for a beautiful contrast that showcases the filling between layers.

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The candied cherries are my secret favorite part of this recipe. My grandmother would always save a few extra cherries just for me when she made this cake and watching the bright red gems get folded into the filling still brings back memories of standing on a stool in her kitchen.

The History Behind Lane Cake

Lane Cake was created by Emma Rylander Lane of Clayton, Alabama, who won a prize with it at a county fair in the 1890s. This iconic Southern dessert even earned a mention in Harper Lees To Kill a Mockingbird where it was described as being so loaded with "shinny" it made her shudder. The bourbon in the filling was especially prized during Prohibition when this cake became a subtle way to enjoy spirits during dessert. Traditional versions use bourbon but some family recipes pass down variations with brandy or rum instead.

Storage And Serving Tips

Lane Cake actually improves with time as the flavors meld together. Store it covered in the refrigerator for up to 5 days; the bourbon helps preserve it beautifully. For best flavor, allow it to come to room temperature about 30 minutes before serving. The cake freezes remarkably well without the whipped cream frosting. Simply wrap layers tightly in plastic wrap, then foil and freeze for up to 3 months. The filling can be frozen separately, then thawed in the refrigerator overnight before assembly.

Ingredient Substitutions

For a nonalcoholic version, replace bourbon with orange juice or apple juice mixed with 1 teaspoon vanilla extract. You can substitute dried cranberries for raisins for a more tart flavor profile. Allergic to pecans? Use walnuts or toasted almonds instead. The traditional recipe calls for candied cherries, but you can use dried cherries soaked in hot water for 15 minutes if candied ones are unavailable. For a modern twist, substitute mascarpone mixed with a touch of sugar for the whipped cream frosting.

Serving Suggestions

Lane Cake stands proudly on its own but pairs beautifully with certain accompaniments. Serve with a small scoop of vanilla bean ice cream for a temperature contrast. Offer alongside coffee with chicory, New Orleans style, for an authentic Southern experience. For an elegant touch, garnish plates with fresh seasonal berries and a light dusting of powdered sugar. This cake shines as the centerpiece at holiday gatherings, Easter celebrations, bridal showers, and Southern Sunday suppers.

Pro Tips

• Separate eggs when cold but let whites warm to room temperature for best volume
• The filling must cool completely before assembly; otherwise it will melt the whipped cream
• Use a serrated knife dipped in hot water and wiped clean between cuts for the cleanest slices

Frequently Asked Questions

→ What makes Lane Cake unique?

Lane Cake stands out for its bourbon-infused filling, a blend of raisins, coconut, pecans, and candied cherries. It’s a southern dessert with a deep, rich flavor.

→ Can I make Lane Cake without alcohol?

Yes, you can omit the bourbon or replace it with fruit juice, such as orange juice, to suit your preferences.

→ How should Lane Cake be stored?

Refrigerate the assembled cake to keep it fresh. Cover it lightly with plastic wrap and consume within 3-4 days for the best taste.

→ Can I bake the cake layers ahead of time?

Absolutely. You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until ready to assemble.

→ What can I use as a substitute for candied cherries?

If you’re out of candied cherries, dried cherries, or cranberries can be used instead. They’ll bring a similar sweetness and texture to the filling.