What Is A Lane Cake?

Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon -laced baked cake traditional in the American South. According to food scholar Neil Ravenna, the inventor was Emma Rylander Lane, of Clayton, Alabama, who won first prize with it at the county fair in Columbus, Georgia.

What is the history of Lane cake?

The Lane cake, with its filling of coconut, candied cherries and raisins, was probably popular in the South as early as the 1830s, when such items became more readily available. Most older Lane cake recipes include a recipe for a vanilla or white cake.

How to make Lane cake filling?

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.

Why is Lane cake called Lane cake?

Lane Cake was created by Emma Rylander Lane of Clayton, Alabama, as her entry into a county fair baking competition in Columbus, Georgia. She originally called the recipe, “Prize Cake,” but eventually leant her name to the dessert for all posterity.

When was the Lane cake invented?

The Lane Cake is a Southern tradition in these here United States, especially come Christmastime. The story goes that Emma Rylander Lane, of Clayton, Alabama, won first prize with it at the county fair in Columbus, Georgia. She called it “Prize Cake” when she self-published a cookbook, Some Good Things To Eat, in 1898.

What is Alabama’s state cake?

The House of Representatives voted Thursday night to name lane cake as the official state cake. The bill now goes to Alabama Governor Robert Bentley for his signature.

What does crumb coat and chill mean?

Chill to set

Place your crumb coated cake in the fridge for another 20 minutes. You want the frosting to set and harden enough that you can apply frosting to it easily, without any drag or sticking. All you’ll do is add crumbs to your crumb-free frosting — thereby negating the work of your crumb coat.

Can you freeze a Lane cake?

You can freeze frosted cakes as long as they have a freezer-stable frosting. Delicate meringue-based frostings will not freeze well, but buttercream and cream cheese frostings will freeze nicely. To freeze a frosted cake, place the cake, uncovered, in the freezer for an hour.

Is cake a food?

Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked.

What desserts is Alabama known for?

Alabama’s most famous dessert is undoubtedly Lane cake, a bourbon-laced layer cake with coconut pecan icing. The dish is popular throughout the South but was first invented by Alabama native Emma Rylander Lane, of Clayton, Alabama, who won first prize for her dessert in a Georgia state fair.

What is California’s state dessert?

California: Avocado parfait

As the largest producer of avocados grown in the U.S., it’s only fitting California’s unofficial state dessert is an avocado fruit parfait. For the Wild Berry Frozen Yogurt and California Avocado Lime Fudge Parfait recipe, click here.

What is the Alabama state dessert?

jpg. Lane cake; official state dessert of Alabama.

Who invented Lane cake?

Invented by Emma Rylander Lane in the late 19th century, this bourbon-spiked raisin, pecan, and coconut showstopper gets more flavorful with age. Martha made this recipe on episode 707 of Martha Bakes. PinPrintMore FacebookTweetEmailSend Text Message Gallery Lane Cake

How to make Lane cake filling?

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.

What is a Lane Cake? (with pictures)

  1. A Lane cake is a classic Southern delicacy that has become synonymous with the region.
  2. At least since the late 1800s, when Emma Rylander Lane of Clayton, Alabama, won first place at the Alabama State Fair with a cake made from this recipe, this cake has been around.
  3. The recipe for this cake first appeared in her cookbook in 1898, under the title ″Prize Cake.″ The roots of this style of cake, on the other hand, are likely far older than Mrs.
  4. Lane’s recipe.
  5. Southerners, on the whole, are big fans of coconut and fruit, and it’s uncommon to find a Southerner who doesn’t enjoy a good sweet treat.

It’s likely that the Lane cake, with its filling of coconut, candied cherries, and raisins, became popular in the South around 1830 as more readily accessible ingredients became available.Lane cake recipes dating back to the 1920s and 1930s typically contain a recipe for a vanilla or white cake.Thanks to the advancements in cake mixes, a chef may utilize a beloved mix cake and bake it in two 9-inch layers instead of one large one.Yellow cake is also a wonderful option, as it is often moist and flavorful.A more adventurous baker may choose to experiment with dividing the cooled layers, resulting in a cake with four layers, although this is entirely optional.What is not optional is the use of high-quality liquor in the preparation of the cake and filling.

Best selections are brandy or bourbon, and the liquor should have a ″smooth″ texture.Approximately one-half cup (120 mL) of the liquor should be spooned onto the layers and left to soak in for at least 30 minutes.One-half cup is sufficient to saturate both layers.The remaining half-cup is used to make the filling.

There is widespread agreement among chefs that Wild Turkey or Jack Daniels are the most appropriate liquors to use in a Lane cake.When it comes to the cake, a real whiskey may be too bitter or harsh, therefore bourbon or Tennessee Whiskey, such as Jack Daniels, are preferable options.After the layers have been divided, they should be soaked in water.The filling may now be made once the cake layers have been chilled, divided, and soaked for a few hours.

  1. A cast-iron skillet is preferred by this author over a double boiler, which some cooks prefer for this purpose.
  2. Because the filling in a Lane cake contains certain candy-like characteristics, the chef should always use a wooden spoon when stirring the filling to avoid imparting a metallic flavor to the filling.
  3. Six to eight egg yolks, two sticks of butter, one cup sugar, one cup dried fruit (such as raisins), one cup grated coconut, one cup chopped nuts, half cup candied cherries diced, and half cup bourbon are all required for a basic cake filling.
  1. Melt the butter in an iron pan over medium-low heat until it is lukewarm.
  2. Toss in some sugar.
  3. Stir until everything is well-combined.
  4. Stir in the egg yolks until well incorporated.

To avoid curdling the eggs, make sure the butter/sugar combination isn’t too hot while mixing it.It is possible that a cook will wish to add a small amount of the batter to the eggs first, and then add them to the combination.Combine the fruit, coconut, and pecans.Cook, stirring regularly, over medium to medium-low heat for 15 to 20 minutes, or until the mixture bubbles and turns white and syrupy in color.

The filling should have a candy-like consistency.Cook for another 1-2 minutes after adding the bourbon gently while stirring continually.This recipe will make enough to fill and frost two or three layers of cake.A Lane cake may be finished by filling the layers with coconut mixture and then frosting the entire thing with a white, seven-minute frosting, as seen in the photo above.Some bakers use the filling to cover the entire cake, while others fill the layers then distribute the filling over the top of the cake.These ways are all legitimate, and each is equally ″genuine″ in their own way.


Lane Cake is a kind of cake. Cheri Clark-Lollis is a woman who works in the fashion industry. Kim A LaBelle’s Lane Cake Lane Cake Kim A LaBelle Donna Lane’s Lane Cake Marie Siegwart was a woman who lived in the nineteenth century. Lane Cake is a delicious dessert. Ruthanne Dyson is a scientist and author.

Recipe Summary

10 portions (servings) 1 – 4 layer 8 inch circular cake (approximate yield). Nutritional Facts Advertisement


  • 10 The original recipe yields a total of 10 servings. The ingredient list has been updated to match the number of servings stated. Ingredient Checklist a cup softened butter
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 14 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • a cup milk
  • 8 egg whites
  • a 12 cup softened butter
  • 1 14 cups granulated sugar
  • 8 egg yolks
  • a 12 cup water
  • 1 teaspoon brandy flavoring
  • a cup chopped pecans and raisins
  • a 12 cup flaked coconut
  • a cup chopped candied cherries


  • Checklist for Instructions Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Prepare four 8-inch round cake pans by lightly greasing and flouring them. Advertisement
  • In a separate bowl, whisk together 1 cup of the butter or margarine, 2 cups of the white sugar, and the vanilla extract until light and fluffy
  • in a third, whisk together the flour, baking powder, and salt to combine. Add the flour mixture to the butter mixture in three parts, alternately with the milk in two parts, beginning and ending with the flour mixture
  • beat until smooth and creamy.
  • Step 4: Whip the egg whites until stiff peaks form. Gently mix the egg whites into the batter until they are fully incorporated. Spread the batter evenly into the four pans that have been prepared.
  • Baking time: 25 minutes at 350 degrees F (175 degrees C) or until a toothpick inserted in the center comes out clean. Step 5 Allow for cooling of the cakes. Place Lane Cake Filling between the layers of cake and cover with Seven Minute or Butter Frosting once it has cooled.
  • Step 6: To make the Lane Cake Filling, follow these steps: Set aside 1/2 cup of the butter or margarine and 1-1/4 cups of the white sugar in the top of a double boiler that is not directly over a hot burner. Together, we’ll beat the drums. Add the egg yolks and thoroughly mix them up. Add the water and brandy flavoring and mix well. Place the pan over a pot of boiling water. Cook, stirring constantly, until the sauce has thickened. Combine the pecans, raisins, cherries, and coconut in a large mixing bowl. Stir the filling until all of the ingredients are evenly distributed. Remove the pan from the heat. Allow the filling to cool completely before putting it between the layers of cooled cake.

Nutrition Facts

Per serving: 870 calories; 11.9 grams of protein; 118.5 grams of carbs; 41 grams of fat; 239 milligrams of cholesterol; and 596.2 milligrams of sodium. Nutrition in its entirety

Lane cake – Wikipedia

  1. Lane cake is a type of cake that is baked in a lane.
  2. Lane cake, cut into thick slices Names that are not conventional Cake for a prize, cake for the Alabama lane Type Cake’s origins are unknown.
  3. Region or state in the United States The American South is a region in the United States that includes the states of Georgia, Alabama, Florida, and Louisiana.
  4. Main elements were responsible for the creation of this dish.
  5. Sponge cake, candied fruit, raisins, nuts, coconut, and bourbon are among the ingredients.

Lane cake recipe from a cookbook

  1. Lane cake, also known as prize cake or Alabama Lane cake, is a baked cake that is laced with bourbon and is traditionally served in the American Southern United States.
  2. As noted by culinary expert Neil Ravenna, the creator was Emma Rylander Lane, who lived in the town of Clayton, Alabama, and earned first place at the county fair in Columbus, Georgia, with her creation.
  3. Her self-published cookbook, A Few Good Things to Eat, in 1898 included a recipe for ″Prize Cake,″ which she dubbed ″Prize Cake.″ Her published recipe asked for the use of raisins, nuts, and coconut, and also instructed bakers to use pie tins lined with ungreased brown paper rather than cake pans to bake the layers of cake.
  4. The Lane cake is occasionally mistaken with the Lady Baltimore cake, which is likewise a fruit-filled cake that contains a lot of liquor.
  5. While the Lane cake originated in Alabama, the Lady Baltimore was brought to the United States by the British.

Florrie and Nina Ottolengui, the owners of the Women’s Exchange Tea tearoom, are credited with helping to grow the establishment.The Lane cake is currently available in a variety of forms, often containing three or more layers of white sponge cake sandwiched between by a filling made up of nuts, raisins, and coconut that has been steeped in substantial amounts of bourbon, wine, or brandy.It may have a frosted top, frosted sides, or frosted both sides.Lane cake is a popular dessert in the South, and it may be found at receptions, holiday feasts, and wedding showers.


  1. However, modern machinery and materials have made the process of making the cake much more straightforward than it used to be.
  2. When the recipe was first created, there were no stand mixers or electric hand mixers available.
  3. Even hand-crank eggbeaters were hard to come by in those days.
  4. Bakers put in a lot of effort to get the egg whites to frothy soft peaks, and it pays off.
  5. Because the wood-fired ovens did not have thermostats, it was necessary to keep a close eye on the cakes while they were baking.

Chopped by hand or via a meat grinder, the nuts, raisins, and coconut were used in this recipe.We’d make use of our electric food processor today.Because of contemporary refrigerators, it is likely that today’s cakes are much more visually appealing.Because the filling can be immediately cooled, it is much simpler to create a hard filling that will keep the multi-layer cake together without the layers sliding around on top of one another.There are several recipes for Lane cake, owing to the fact that so many Southern chefs carefully guarded their secrets, which were passed down from generation to generation.Lise Ode, an Atlanta baker and Alabama native, was one of these cooks who wrote about her job in order to develop a recipe that was a match for her recollections.

Tori Avey, a professional chef, has posted a recipe for Lane cake on her website, along with photographs of each stage in the process.The recipe may be found in many older cookbooks, however it is difficult to get a copy of Emma Rylander Lane’s original cookbook or the revised edition released in 1989, Some Good Things to Eat, because the cookbook is out of print.There is a cookbook out there called The Purefoy Hotel Cook Book that was produced in Talladega, Alabama in 1953 that has been digitally preserved and can be viewed through the Digital Public Library of America.On pages 123–124, you can find the recipe for Lane cake.

In their cookbook, Krystina Castella and Terry Lee Stone provide a recipe for Lane cake that they developed.Using 2 tablespoons of bourbon in the cake, 1 cup in the filling, and a buttercream frosting made from 1 cup unsalted butter, 1/4 cup heavy cream, 3 cups confectioner’s sugar, 1/4 cup bourbon, and 1/4 teaspoon salt, this recipe for Booze Cakes: Confections Spiked With Spirits, Wine, and Beer uses bourbon in the cake, filling, and buttercream frosting.Lane cake’s original recipe asked for 1/4 cup whiskey to be used to the filling ingredients solely; however, chefs who did not wish to use alcohol substituted grape juice for the bourbon in certain instances.Other recipes make mention of bourbon, whiskey, wine, and brandy.

  1. Using a home-made liqueur, such as scuppernong wine, which is a wine created from scuppernong grapes that grow abundantly in the southeastern United States, was something else that other Lane cake makers took great satisfaction in.
  2. These unique touches made their cakes stand out from the crowd and difficult to replicate.
  3. Many bakers placed the finished Lane cake in a covered pan and left it to ″set″ for up to a week before serving in order for the spongy cake to ″soak up″ the taste of the flavored cream cheese icing.
  1. In addition, some bakers wrap the unfrosted cake in a cloth that has been soaked in whiskey, brandy, wine, or grape juice while it is cooling in a cold spot, usually in a bowl put within a dishpan and then covered.
  2. Afterwards, it was iced with 7-minute boiling icing or another whipped white frosting, which was normally done a day or more before serving.
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Lane cakes in American culture

  1. Miss Maudie Atkinson gives Aunt Alexandra a Lane cake as a welcome present in Harper Lee’s To Kill a Mockingbird, and the cake is named for her.
  2. Scout Finch, Atticus Finch’s little daughter, serves as the story’s narrator.
  3. Scout Finch is the protagonist of the novel.
  4. ″Miss Maudie created a Lane cake that was so laden with shinny that it made me feel tight,″ Scout recalls.
  5. ″Shinny″ is a slang name for home-brewed booze, which is also known as moonshine.

To Kill a Mockingbird also has the scene where Miss Maudie bakes a Lane cake for Mr.Avery, who has been seriously injured while attempting to put out a fire at her house.″Mr.Avery will be in bed for a week—got he’s a bad case of the flu.″ He’s too old to be doing things like that, and I made it clear to him.I’ll bake him a Lane cake as soon as I can get my hands clean and when Stephanie Crawford isn’t looking, as soon as I can.I haven’t given Stephanie my formula in thirty years, and if she thinks I’ll hand it over just because I am temporarily residing with her, she’s in for a rude awakening.

In his biography Christmas in Plains, former President Jimmy Carter writes: ″I suppose it would be more honest to say that Mama despised cooking and only allowed my father into the kitchen when he shown an interest.Every morning, he was the one who made batter cakes or waffles for breakfast, and he even made a couple of Lane cakes for Christmas dinner.Because this cake recipe called for a significant amount of bourbon, it was reserved exclusively for the adult cousins, physicians, nurses, and other guests who would be invited to our home for eggnog festivities.″ Lane cake was selected as the official state cake of Alabama in May of this year.

See also

  • List of regional dishes of the United States
  • Tipsy cake


  1. A b Lane Cake, in the Encyclopedia of Alabama
  2. a b Lane, Emma Rylander, and others. Some Yummy Snacks to Savour. Reprint from 1989. In 1976, Clayton, Alabama’s The Clayton Record published the following: Sherri, you’re in a castle. ″The Legendary Lady Baltimore Cake: Its Origins and Decades of Tradition.″ Southern Living is a magazine published by Southern Living magazine. On 30 December 2021, the Alabama Chanin Journal published an article titled ″THE HISTORY OF LANE (DRIVE) CAKE″. The Alabama Chanin Journal was accessed on April 10, 2016.
  3. ″Granny Lessons: Lane Cake and Old Fashion Whiskey Nut Cake for the Holidays,″ ″Loaded with Shinny: Lane Cakes & To Kill a Mockingbird,″ ″Loaded with Shinny: Lane Cakes & To Kill a Mockingbird,″ and ″Loaded with Shinny: Lane Cake and To Kill a Mockingbird.″ grannylessons.blogspot.com.
  4. ″Alabama Lane Cake – Mom Loves Baking″. Retrieved 2016-04-10.
  5. ″Alabama Lane Cake – Mom Loves Baking″. Mom is a huge fan of baking.
  6. ″American Cakes – Lane Cake History and Recipe″. Retrieved 2016-04-10.
  7. ″American Cakes – Lane Cake History and Recipe″. Tori Avey is a fictional character created by author Tori Avey.
  8. retrieved on April 10, 2016
  9. Purefoy and Eva Brunson are two actresses who have appeared in films (1953). Revised edition of the Purefoy hotel cook book, which contains genuine and tested recipes for authentic Southern food. Talladega, Ala. hdl:2027/uc1.31822035091388
  10. Booze Cakes: Confections Spiked With Spirits, Wine, and Beer, Talladega, Ala. hdl:2027/uc1.31822035091388
  11. Lane Cake is published by Quirk Books (2010) under the ISBN 978-1-59474-423-5. Oprah.com. On April 10, 2016, Miss Maudie’s Lane Cake was featured on the Food Network’s ″Miss Maudie’s Lane Cake Recipe.″ Scout Finch’s Scrapbook is a fictionalized account of her life.
  12. retrieved on April 10, 2016
  13. Christmas in Plains: Memories is a 2004 book written by Jimmy Carter and Amy Carter. ″, published by Simon & Schuster under the ISBN 978-0-7432-2715-5
  14. ″aw, how cute! Lane cake has been designated as the official state cake of Alabama ″… WAFF. The original version of this article was published on May 12, 2016. Retrieved on the 11th of May, 2016.

What Is Lane Cake and How Do You Make It at Home?

Find out everything you need to know about the Alabama cake made famous by To Kill a Mockingbird. Lane cake has a complex history that is almost as extensive as the alcoholic, egg yolk-laden filling that it contains. What is it about this Alabama dish that makes it so delectable – and how can you prepare it at home? Let’s see what we can find out:

What Is Lane Cake?

  1. Lane Cake is a delicious dessert.
  2. This Southern dessert, sometimes known as ″prize cake,″ is a four-layer white cake filled with bourbon-spiked raisin filling that has been around since the 19th century.
  3. In Alabama, it is referred to as the ″official state cake.″ Lane cake is a version of the old-fashioned 1-2-3-4 cake (a famous cake recipe that asks for one cup of butter, two cups of sugar, three cups of flour, and four eggs), in which eight egg whites are used completely in place of four whole eggs.
  4. As a result, the texture becomes more spongy.
  5. The boozy filling is generally made up of egg yolks, sugar, butter, raisins, bourbon, and vanilla extract, among other ingredients.

Modern variations typically include nuts and coconut flakes in addition to the traditional ingredients.

Lane Cake History

  • The Lane cake is ascribed to Emma Rylander Lane of Clayton, Alabama, who is credited with developing it in the 1890s. She won first prize at the county fair in Columbus, Georgia, with it, and then published the recipe in her very own cookbook, titled ″Prize Cake,″ in 1898. She was the first woman to do so. Surprisingly, the indulgent dessert has had a significant effect on the literature of the United States. Here are just a few of the more well-known examples: To Kill a Mockingbird, Harper Lee’s Pulitzer Prize-winning novel, has what is likely the most memorable reference of the Lane cake in literature. In the story, the Finch’s next-door neighbor, Miss Maudie, became well-known across the imaginary town of Maycomb because of her Lane cake. According to Scout Finch, ″Miss Maudie created a Lane cake that was laden with shinny to the point where it made me tight.″ There were numerous further references to the dessert throughout the novel.
  • According to President Jimmy Carter’s biography Christmas in the Plains, ″I believe it would be more honest to say that Mama never liked to cook, and welcomed my father into the kitchen whenever he was willing.″ ″Every morning, he was the one who made batter cakes or waffles for breakfast, and he even made a couple of Lane cakes for Christmas dinner. Because this cake recipe called for a significant amount of bourbon, it was reserved exclusively for the adult cousins, physicians, nurses, and other guests who would be invited to our home for eggnog festivities.″

Lane Cake vs. Lady Baltimore Cake

  1. The cake is decorated with gold sprinkles and a cherry on top.
  2. The cake known as Chevereau Lane cake, created by Carol Bennett, is commonly mistaken with Lady Baltimore cake, another Southern favorite.
  3. In the early 1900s, the South Carolina state of South Carolina invented the Lady Baltimore cake.
  4. The Lane cake is a little older than its Charleston-born equivalent, which generally has more components in the filling (although this is changing) (including figs and walnuts).

How to Make Lane Cake

  1. The Lane cake is well-known for being a labor of love, but modern equipment has made the procedure far easier to complete.
  2. In the opinion of the Allrecipes community, our top-rated Lane cake recipe is incomparably delicious.
  3. In the words of reviewer Lycoris, ″I made this a while back for my class when we finished reading To Kill a Mockingbird and everyone enjoyed it.″ ‘Normal people can’t do this’, my teacher informed me after just one bite.
  4. He was nearly dancing while he ate!″ ″It’s true that this cake took a long time to make,″ comments another happy customer.
  5. ″However, the end outcome was well worth the effort!″ Related:

American Cakes – Lane Cake History and Recipe

  1. Published on November 11, 2014, and last updated on January 22, 2021, respectively.
  2. Food Historian Gil Marks shares the history of Lane Cake as well as a traditional recipe for this Classic Southern Boozy Layer Cake in American Cakes: Lane Cake History and Recipe.
  3. Mrs.
  4. Maudie Atkinson created a Lane cake so densely packed with shiny that it made me feel claustrophobic.
  5. — To Kill a Mockingbird, by Harper Lee Nelle Harper Lee (1960), a native of Monroeville, Alabama, painted a picture of Southern culture in the mid-20th century, complete with countless relics of life in the Deep South and Southern dishes like as Lane cake, which she grew up eating.

This white cake (but some like three layers) is filled with a rich bourbon-laced raisin filling that is served with ice cream.The egg whites are used in the preparation of the vanilla butter cake, while the egg yolks are utilized in the preparation of the custard filling.Emerson Rylander Lane (d.April 25, 1904) of Clayton, Alabama, in Barbour County, is credited with inventing the now iconic dessert that bears her name in her own 1898 cookbook, A Few Good Things to Eat, which is incredibly difficult to come by now (the more easy to find 1989 reprint was renamed Some Good Things to Eat).This classic Southern layer cake — which was not the same as the Lady Baltimore cake of Charleston, South Carolina (1903) — appeared shortly before the Robert E.Lee cake (with lemon curd filling) and coconut cakes, with the proliferation of regulated ovens and the rotary beater contributing to the proliferation of fluffy white cakes.

Lane dubbed the dish ″Prize Cake″ in her book because it had won first place in a baking contest at a rural fair in Columbus, Georgia – approximately 60 miles from her house in Americus – where she had entered it.In his novel Intruder in the Dust (1948), William Faulkner, a native of Mississippi, described a trend in Southern culture: ″…this happened two or three terms ago back in the twenties, a Frenchman’s Bend lady naming no names at a feud with another lady over something which began (we understood) over the matter of a prize cake at a church supper bazaar…″ Inevitably and indelible, the mixture came to be known by the name of its maker.A tiny swath of the Deep South — Georgia, Alabama, and Mississippi — was principally responsible for the creation of Lane cake over a number of decades.The recipe for ″Lane Cake,″ ascribed to ″Mrs.

W.C.Lane of Roanoke, Ala,″ was published in the Atlanta Woman’s Club Cook Book (1921), and includes chopped walnuts in the filling, but no mention of a frosting or icing.Lane Cake was included in the revised edition of Henrietta Stanley Dull’s classic Southern Cooking (New York, 1941); it had not been included in the original 1928 edition because it had not yet gained widespread popularity — Dull’s 1928 recipe for ″Canton’s Prize Cake″ was a white cake baked as either a loaf or layers and lacking any information about a filling — Then recipes began to appear in national cookbooks, and, of course, To Kill a Mockingbird made a cameo appearance in the novel in 1960.

  1. Lane cake is made with an egg white variant of the traditional 1-2-3-4-cake, which results in a sponge cake-like texture, and a raisin filling borrowed from the Minnehaha cake, which was first made in the 1870s.
  2. Mrs.
  3. Lane’s recipe called for four layers of baking in medium-sized pie pans, with one sheet of ungreased brown paper in the bottom of each tin.
  1. ″Bake in four layers, using medium-sized pie tins,″ Mrs.
  2. Lane said.
  3. The original recipe called for simply raisins (″seeded and neatly cut″) in the custard filling, but succeeding chefs typically topped it with nuts, coconut, and candied fruit, creating a dessert that was evocative of a fruitcake.
  4. For the filling, Lane instructed that ″one wine-glass of fine whiskey or brandy″ be used.

Similar to a conventional fruitcake, the liquor serves to cut through the sweetness of the filling while also moistening and preserving the cake.Mrs.Lane stated that the cake that bears her name ″is far better cooked a day or two before it is to be used.″ Lane’s original prize cake recipe asked for ″Boiled White Icing (from a normal recipe), coating the top and sides with the frosting,″ but did not include a recipe for the boiled white frosting.Some later versions eliminated the icing entirely, instead merely slapping the black filling on top of three layers of cake.

A light, fluffy white frosting is used to decorate most current Lane cakes in the Southern tradition.You may use seven-minute frosting or whipped cream cheese frosting in place of the white layers, or you can use yellow cake in place of the white layers.As shown in To Kill a Mockingbird, special layer cakes were created by Southerners to celebrate important life events and entertain guests.Lane cake, in particular, became a traditional Christmas delicacy in many Southern families, as well as a favorite for other special events like as Thanksgiving, Valentine’s Day, birthdays, anniversaries, bridal showers, church suppers, and other important occasions.Lane cake is a true flavor of the Deep South, with more than enough sugar and shinny to boost the spirits of everybody who eats it.The following products are recommended: Stand Mixer, 9-inch Cake Pans Cake Stand (also known as a cake stand) In order for us to receive money from connecting to Amazon.com and related sites, we have joined the Amazon Services LLC Associates Network, which is an affiliate advertising program.

Because I am an Amazon Associate, I receive money when people make eligible purchases.With the help of Food Historian Gil Marks, we learned about the history of Lane Cake as well as a traditional recipe for this Classic Southern Boozy Layer Cake.Preparation time: 45 minutes 30 minutes to prepare 1 hour and 15 minutes is the total time.Change the total number of servings to 16 servings.

Cake Batter Ingredients

  • 12 ounces/350 grams sifted cake flour or 3 cups sifted all-purpose flour
  • 3 1/2 cups sifted cake flour or 3 cups sifted all-purpose flour
  • 3 1/2 teaspoons double-acting baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon optional grated nutmeg
  • A cup of granulated sugar/14 ounces/400 grams
  • 1 cup unsalted butter, softened (65 to 67°F) – 2 sticks/8 ounces/455 grams
  • 2 teaspoons vanilla extract or 1 teaspoon orange extract
  • 1 cup milk/8.5 fluid ounces/240 grams
  • 8 large egg whites/8.5 ounces/240 grams
  • 1 cup granulated sugar/14 ounces/400 grams
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Filling Ingredients

  • 8 big egg yolks/9 tablespoons + 1 teaspoon/5.25 ounces/150 grams
  • 1 1/4 cups granulated sugar/8.75 ounces/250 grams
  • 1 1/4 cups granulated sugar/8.75 ounces/250 grams
  • 1 cup finely chopped candied, dried tart, or maraschino cherries or pineapple /4 ounces/115 grams (optional)
  • 1/2 cup unsalted butter, softened (65 to 67°F) /1 stick /4 ounces/115 grams
  • 1/4 teaspoon salt
  • 1/2 cup bourbon or brandy /4 ounces/115 grams
  • 1 teaspoon vanilla extract
  • 1 cup grated coconut, preferably fresh /3 ounces/90 grams (optional)
  • 1/2 cup finely

Boiled Frosting Ingredients

  • 14 ounces/60 grams
  • 1 cup granulated sugar (7 ounces/200 grams)
  • 1/3 cup water (2.75 ounces/80 grams)
  • 2 big egg whites (14 cup/2.125 ounces/60 grams)
  • pinch of salt or 1 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla essence
  1. Also required are three 9-by-112-inch round baking pans or two 9-by-3-inch round baking pans or three 9-by-3-inch springform pans, parchment paper, mixing bowls, stand mixer or hand mixer, cooling rack, 2-quart saucepan, wooden spoon, candy thermometer, and a candy thermometer.
  2. VARIATIONS lane cake with orange and spice filling: 1 teaspoon finely grated orange zest, 14 teaspoon crushed mace, and 1/8 teaspoon ground cardamom are combined with the filling.
  3. Due to the absence of liquor, the alcohol-free version of the classic lane filling does not have the same shelf life as the traditional form.
  4. Remove the bourbon from the filling and add the sugar to 112 cups (10.5 ounces/300 grams) in place of it.
  5. Cook, stirring frequently, over medium heat, until the evaporated milk has slightly thickened, about 1 cup at a time.

Combine the fruits and nuts in a large mixing bowl.Refrigerate the cake after it has been made.

To make the cake:

  • Place a rack in the center of the oven and set aside. Preheat the oven to 350 degrees Fahrenheit (325 degrees Fahrenheit if using a convection oven). Prepare three 9-by-112-inch round baking pans or two 9-by-3-inch round baking pans or springform pans by greasing them, lining the bottoms with parchment paper or wax paper, greasing them again, and dusting them with flour before baking. To prepare the batter, follow these steps: Combine the flour, baking powder, salt, and nutmeg, if using, in a large mixing bowl.
  • In a large mixing bowl, whip the butter on low speed for about 2 minutes, or until smooth.
  • Slowly increase the speed to medium and gradually add the sugar, beating until the mixture is light and fluffy, approximately 5 minutes. Pour in the vanilla extract. In a separate bowl, combine the flour mixture and milk in equal parts (4 parts flour, 3 parts milk), starting and finishing with the flour mixture in the first. In a large mixing bowl, whisk the egg whites on low speed for about 1 minute, or until they are frothy. Increase the speed to medium and continue to beat for 5 to 8 minutes, or until soft leaks occur. In a separate bowl, carefully fold one-fourth of the egg whites into the batter. Repeat with the remaining egg whites.
  • Divide the batter evenly between the two pans that have been prepared. 30 minutes for 2 pans or 20 to 25 minutes for 3 pans, or until a cake tester inserted in the middle comes out clean and the cake springs back when lightly pressed
  • Allow about 10 minutes of cooling time in the pans before transferring to wire racks to cool entirely, at least 112 hours. The cake can be wrapped tightly and kept at room temperature for up to 1 day.

To make the filling:

  • Lightly whisk the egg yolks in a 2-quart pot until they are well combined. Beat in the sugar until it is completely smooth. Cook over medium heat, stirring regularly with a wooden spoon, until the sauce is thick enough to coat the back of a wooden spoon and nearly transparent, about 10 minutes. Remove from heat and set aside. Do not bring to a boil.
  • Remove the pan from the heat and gently whisk in the bourbon and vanilla extract. Combine the raisins, pecans, and, if desired, coconut and/or cherries in a large mixing bowl. Spread after let to cool, but do not refrigerate.

To assemble:

  1. In the event that you are using two bigger pans, cut each cake in half horizontally using a serrated knife.
  2. Place a cake layer on a serving platter and spread with a third of the filling, roughly 1 cup, to make a sandwich.
  3. Place the second cake layer on top of the first, then spread with half of the remaining filling before adding the third cake layer on top.
  4. For a 3-layer cake, put the leftover filling on top; for a 4-layer cake, leave the top unfrosted and cover it later with whipped cream.
  5. Place in a jar with a tight-fitting lid.

Refrigerate or store in a cold area for at least 2 days and up to 2 weeks, spooning any filling that seeps out back over the top of the cake on a regular basis.Place the container in the freezer for up to 4 months if you want to keep it for a long time.

To make the frosting:

  • Stir the sugar and water together in a small saucepan over low heat until the sugar is completely dissolved. Remove the pan from the fire and increase the heat to medium-high. Continue to cook until the mixture reaches the soft-ball stage and a candy thermometer registers 238°F.
  • To prepare the egg whites, in a large mixing bowl, beat on low speed until frothy, approximately 1 minute. Add the salt or cream of tartar and raise the speed to medium-high, beating for about 1 minute, or until soft peaks begin to form. Add the heated syrup in a slow, steady stream, beating constantly. Make certain that the syrup does not come into contact with the beaters, otherwise it will spin into threads. Add the vanilla and continue to beat until it is cold.
  • The frosting should be put over the edges of a 3-layer cake
  • for a 4-layer cake, it should be spread over the sides as well as over the top. If you aren’t serving it right away or if you have leftovers, store it in the refrigerator covered with a cake keeper, a tent of foil, or a bowl with a knife or other flat item tucked under the edge of it. It’s best to serve at room temperature.
  1. Nutritional Values Nutritional Information per serving: calories 651 calories from fat 252 percent of daily value* fat 28 g calories per serving Saturated fat (43%) and cholesterol (15g) cholesterol (139mg) and sodium (108mg) were found to be in high concentrations (94 percent).
  2. Potassium 335mg at 5% concentration carbohydrates (88g) 10% of total carbohydrate intake Fiber (29%) and sugar (57%) make up 28% of the total.
  3. 63 percent of the total protein is 8 grams.
  4. Vitamin A at a concentration of 16 percent (685 IU) Vitamin C (14 percent, 0.7 milligrams) Calcium 95mg at 1% calcium 10 percent Iron 1.2mg7 percent Sodium 10 percent * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
  5. Nutritional information should be regarded as a rough estimate only; for particular health-related problems, see a qualified dietician, a nutritionist, or your physician.

More information may be found here.Please keep in mind that the recipe above was created utilizing a recipe card plugin in conjunction with pre-existing software that can automatically compute metric measures as well as adjust the number of servings.In the ingredient list, metric conversions and changes to the number of servings (resulting in different ingredient quantities) will simply be reflected; the step-by-step directions for this recipe will not be altered.

Lane Cake Recipe



  • Checklist for Instructions First, we’ll have a look at what to do. Make the cake by following these steps: Preheat the oven to 375 degrees Fahrenheit. Four 9-inch cake pans should be greased and floured. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, and vanilla extract until light and fluffy, about 3 minutes total. Combine the flour, baking powder, and salt in a large mixing bowl. Add to the butter mixture in three additions, alternating with the milk between each addition. To make 8 egg whites firm but not dry, whisk them in a clean mixer bowl fitted with the whisk attachment until they are stiff but not dry. Using a rubber spatula, fold into the cake batter. Divide the batter evenly between the cake pans that have been prepared. Bake for 15 minutes, turning the pans halfway through, or until the cake springs back but has no color on top. Transfer the pans to a wire rack and let them to cool for about 15 minutes. Step 3: Prepare the frosting: Remove the cakes from the pans and place them on cooling racks to cool fully. Then, using an electric mixer placed over a pan of hot water, beat together the yolks and whole eggs with the sugar until the mixture is thick, glossy, and the sugar has completely dissolved. Mixture should be cold to the touch after approximately 10 minutes, then transfer it to a stand mixer fitted with the whisk attachment and whisk until cool. Add the butter, a bit at a time, whisking constantly, until everything is well blended. Whisk in the bourbon until it is well absorbed. Continue beating until the frosting comes back together, about 5 minutes. Step 4 Assemble the cake: Raisins should be soaked in warm water until they are plumped. Allow 15 minutes of soaking time before draining. One cake layer should be placed on a serving platter. Using around 2 tablespoons of bourbon, wet the cake and spread it with 3/4 cup frosting. Sprinkle equally with 1/2 cup raisins and 1/2 cup unsweetened coconut to decorate. Steps 2 and 3 should be repeated with two additional cake layers, icing, raisins, and coconut. Finish by adding the last cake layer. Brush with the last of the bourbon. Apply a thin layer of frosting to the top and edges of the cake to completely cover it. Allow for a 20-minute cooling period.
  • Step 5: Spread the leftover frosting over the top and edges of the cake. 1 cup coconut and pecans, together, are used to cover the sides of a round baking sheet cake. In a large mixing bowl, combine the remaining 1/4 cup pecans, 1/2 cup raisins, and 1/4 cup coconut. Sprinkle over the top of the cake to completely coat it. Garnish with kumquats and place in the refrigerator until ready to serve. This cake gets better with age and may be cooked up to 3 weeks ahead of time, according to the recipe. Refrigerate well covered until ready to use.


  1. Our very first sewing course, held in conjunction with a seminar on Southern cookery, organized and delivered by our friend and partner, Angie Mosier, took place in 2008 at the Alabama Chanin studio.
  2. Although sewing participants stitched and spoke, the food preppers cooked up some chicken, sauteed collard greens, and made pot likker before baking the most delectable Lane Cake.
  3. In between courses, Angie provided background information on each dish and its significance within Southern culture.
  4. This is where I first heard about one of Alabama’s culinary delicacies, the Lane Cake, and the intricate nuances that go into making it.
  5. In order to enter a county fair baking competition in Columbus, Georgia, Emma Rylander Lane of Clayton, Alabama, invented Lane Cake.

Lane Cake was awarded first place in the competition.She first referred to the dish as ″Prize Cake,″ but she finally decided to give the dessert her own name to ensure that it would be remembered forever.It was in 1898 that she self-published a cookbook titled Some Good Things to Eat, in which she included the recipe as one of the sweets included.Lane Cake is a white, tiered sponge cake (originally created for four layers) covered with a frosting made with coconut, raisins, nuts, and bourbon.Lane Cake is a traditional American dessert.In the South, it is frequently seen at receptions, holiday banquets, and bridal showers, among other places.

Chef Scott Peacock recalls in his book The Gift of Southern Cooking that he was served a Lane Cake on his birthday every year as a child.My recollection of the first time I had Lane Cake is vague, but I do recall the first time I read about it.According to Scout Finch in Harper Lee’s novel To Kill a Mockingbird, her neighbor Maude Atkinson’s (aka Miss Maudie) Lane Cake was ″so filled with shinny it made me tight.″ In other words, Miss Maudie didn’t scrimp on the bourbon when it came to entertaining.It is a source of great pride for Miss Maudie to bake Lane Cakes, to the point where she continues to do so even after her house is largely destroyed by fire (and she is forced to reside with a competitor Lane Cake baker).

Hema Lane cake, says Miss Maudie, ″as soon as I can get my hands clean and while Stephanie Crawford isn’t watching, I’ll start working on it.″ I haven’t given Stephanie my formula in thirty years, and if she thinks I’ll hand it over just because I am temporarily residing with her, she’s in for a rude awakening.As for Miss Stephanie, Scout is skeptical that the conservative Miss Stephanie will have the temperament to follow Maudie’s extravagant recipe.’I considered the possibility that Miss Maudie might give it to her nonetheless, and Miss Stephanie would be unable to follow it.’ The recipe, among other things, contained one enormous cup of sugar, which Miss Maudie had graciously allowed me to view at one point.″ Every participant received a handcrafted booklet at the conclusion of our first sewing and cooking class, which contained recipes for all of the foods served over the course of the weekend.Angie writes in her recipe for Lane Cake that the cake may be made ahead of time and that it ″really improves with two or three days of resting time.″ ″It had to be the bourbon…″ LANE CAKE (LANE CAKE) For the cake, use the following ingredients: Butter Cake with a Creamy Filling This recipe yields enough batter to fit two 8- or 9-inch round cake pans (this recipe can be doubled).

  1. At room temperature, the following is true: 6 big egg yolks beaten together 1 gallon of milk 2 1/4 tablespoons pure vanilla extract 1 1/2 cups sugar (about) 3 cups cake flour (optional) (sifted) 1 tablespoon and more 1 teaspoon baking powder (optional) a quarter teaspoon of salt Softened 1 1/2 sticks of unsalted butter (do not substitute margarine) Preheat the oven to 350 degrees Fahrenheit.
  2. Prepare two 8- or 9-inch round cake pans by greasing and flouring them.
  3. Add 1/4 cup milk and the vanilla extract to a mixing bowl and whisk until well combined.
  1. The dry ingredients should be combined in a separate mixing bowl and mixed for 30 seconds on a moderate speed.
  2. Combine the softened butter and the remaining milk in a large mixing bowl.
  3. Mix on low speed until moistened, then raise to medium speed (high speed for hand-held mixers) and continue mixing for 1 1/2 minutes more.
  4. Beginning in small batches, begin adding the egg mixture gradually, beating after each addition for 15-20 seconds.
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Scrape down the edges of the bowl as needed.Pour the batter into the oiled and floured pans until they are half-filled with batter each.A spatula can be used to smooth the surface.Bake for 30 minutes, or until a cake tester inserted into the center comes out clean.

For the filling, use the following ingredients: 12 egg yolks (not including the whites) 1 1/2 cups sugar (about) 3/4 cup melted butter 1 1/2 cup dried cranberries 1 1/2 cup toasted pecans, chopped 1 1/2 cup coconut flakes 1 1/2 tablespoons of pure vanilla bean extract a half-cup of bourbon Melt the butter in a saucepan.In a small saucepan, whisk together the egg yolks and sugar until well combined, then whisk in the melted butter until smooth.Stir the mixture until it has thickened enough to coat the back of a spoon, about 5 minutes.Combine the pecans, raisins, and coconut in a large mixing bowl, then add the vanilla and bourbon.Allow the mixture to cool for a few minutes before filling and icing the cake with the mix.For your information, at The Factory Café, we stack and serve Mini Lane (Drive) Cakes in Weck jars, which are then topped with fresh whipped cream.

The perfect sweet treat to conclude a meal is a tiny bit of this delicious cake, which you will find to be the right serving size.

Harper Lee ~ The Cake That Made Maycomb Famous: The Lane Cake

THE ARTICLE IS BY TOM McNAMARA The Lane Cake is a Southern custom in these United States of America, and it is especially popular during the holiday season.Emma Rylander Lane, of Clayton, Alabama, is said to have used it to win first prize at the county fair in Columbus, Georgia, where it was shown.When she self-published a cookbook, Some Good Things To Eat, in 1898, she dubbed it ″Prize Cake″ after the prize she won.Mrs.

  • Lane’s granddaughter, Emma Rylander Law, provided the recipe (below), which was published in a piece by Cecily Brownstone for the Associated Press on December 19, 1967, courtesy of Mrs.
  • Lane’s granddaughter.
  • In Harper Lee’s novel To Kill a Mockingbird, the character of Lane Cake appears multiple times.
  • Miss Maudie Atkinson, the Finches’ next-door neighbor, is well-known throughout the imaginary town of Maycomb for her famed Lane Cakes, which she bakes herself.
  • The secret to Miss Maudie’s recipe appears to be the bourbon, which she uses in larger quantities than the 1 to 3 cups suggested by Mrs.

Lane in her recipe.Just ask Scout Finch, who says, ″Miss Maudie Atkinson created a Lane cake that was so laden with shinny that it made me feel tight.″ You’ve probably heard the expression, ″You can’t keep a good lady down.″ Miss Maudie, on the other hand, is the type of woman that fits this description.After her residence is partially destroyed by fire, forcing her to seek sanctuary in the home of a competitor cake maker, she continues to bake: ″Mr.

Avery will be in bed for a week – the stove is right next to him.″ He’s too old to be doing things like that, and I made it clear to him.I’ll bake him a Lane cake as soon as I can get my hands clean and when Stephanie Crawford isn’t looking, as soon as I can.I haven’t given Stephanie my formula in thirty years, and if she thinks I’ll hand it over just because I am temporarily residing with her, she’s in for a rude awakening.


– CAKE: 3 14 cups sifted cake flour (optional).2 tablespoons baking powder with double-acting properties 1 – 16 teaspoon of table salt 1 cup unsalted butter, room temperature 2 cups granulated sugar 2 teaspoons of vanilla extract 8 egg whites (optional) 1 gallon of milk *Sift together the flour, baking powder, and salt on a piece of wax paper.In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy.Add the egg whites in four separate additions, carefully beating after each addition.

  • Fold in the flour mixture in two batches, alternating with the milk, beginning and ending with the dry ingredients.
  • The batter should be smooth, but it should have a gritty appearance.
  • Pour into four 9-inch round layer-cake pans that have not been oiled and have been lined with wax paper on the bottom.
  • Bake at 375 degrees for about 20 minutes, or until the edges of the pans begin to shrink slightly away from the sides of the pans and the tops bounce back when gently touched with a finger, or a cake tester inserted in the middle comes out clean.
  • Place the pans on wire racks to cool for about 5 minutes before removing them.

Flip out onto wire racks, remove the wax paper, and turn the pan right side up to allow it to cool fully.Place the layers (on a cake plate) and fill with Lane Cake Filling, stacking them gently; do not distribute the filling over the top of the cake.Swirls of Boiled White Frosting should be applied to the top and sides of the cake.

Cover with a tent of aluminum foil or a cake cover, or place snugly in a wide deep bowl in a tin box to keep the heat in.If you refrigerate it, let it sit at room temperature for half a day before serving it since the texture of the cake is greatest when it is not cold.– FOR THE FILLING: 8 egg yolks 1 cup granulated sugar 12 cup softened butter (at room temperature) 1 cup pitted and coarsely chopped seedless raisins 1- 3-cup bourbon or brandy (optional).1 teaspoon of vanilla extract *In a 2-quart saucepan, whisk together the egg yolks, sugar, and butter until thoroughly combined.

  1. Cook over a medium heat, stirring regularly, until the sauce has thickened considerably.
  2. Remove the pan from the heat and mix in the raisins, bourbon, and vanilla extract.
  3. Allow to cool somewhat before using as recommended.

– FROSTING WITH BOILED WHITE – (from a standard recipe) IN THE YEAR 1967, THE Associated Press published an article entitled

Lane Cake Named Official State Dessert by Alabama Lawmakers

  • Alabama has an official state bird, nut, fruit, and crustacean, among other things. The state may soon have its own official state cake—a lane cake, to be precise. In a vote taken late Thursday night, the House of Representatives designated lane cake as the official state cake. The law is now in the hands of Alabama Governor Robert Bentley, who will sign it. Although the campaign to have lane cake designated as the official state dessert gained some support last year, it eventually failed. In honor of the cake’s advancement to the status of official state dessert, we’re republishing this tale written by WBHM 2015 Summer intern Stephanie Beckett. A renaissance of interest in southern culture has occurred in the deep south following the publication of novelist Harper Lee’s latest novel, ″Go Set a Watchman,″ in 2011. It’s no surprise that the author’s earlier work, ″To Kill a Mockingbird,″ sparked a national debate over southern identity when her new book was released. There has, however, been some discussion concerning the dessert that was described in her first novel but was never referenced again: lane cake. ″To Kill a Mockingbird″ and Lane Cake are two of my favorite books. After Harper Lee’s novel ″To Kill a Mockingbird″ featured the cake being consumed by the protagonist Scout, the cake became synonymous with Alabama. ″Miss Maudie Atkinson cooked a Lane cake so filled with shinny it made me tight,″ Scout said about the cake, which was baked by a neighbor. In fact, the cake became such a popular holiday treat that a bill was introduced in the Alabama senate to establish it the state’s official dessert. However, it appears to have been forgotten in the intervening years. The Cakerie is a bakery that specializes in baked goods. Lexi Ginsburg is a Supreme Court justice. Mota is the proprietor of The Cakerie, a neighborhood bakery. In fact, it’s one of the only bakeries in Birmingham that still produces the once-famous dessert. Until someone placed a bespoke order for a Lane cake from a bakery where she used to work, she was completely unfamiliar with the recipe. According to her, ″I’m originally from Alabama,″ and ″I’ve been abroad and returned, and I hadn’t heard of it either.″ Ginsburg Mota and her colleague Anna Kelly are normally in the business of baking wedding cakes, but they take on Lane cake orders whenever they can. Since the publication of ″Go Set a Watchman,″ they’ve even had a few more requests for Lane cakes than they normally do. The Ordering Process Kelly and Ginsburg Mota require orders to be sent in advance because the cake takes around 6 hours to prepare. The filling, according to Ginsburg Mota, is the most time-consuming step. ″It takes a long time to make the buttercream,″ she explains, ″and it takes a long time to make the cake, so it’s like, just getting ready.″ The buttercream takes so long to create because they produce two separate kinds, which is a unique Cakerie spin on the standard recipe. ″One is a traditional buttercream in which you add whites and sugar,″ Ginsburg Mota explains. ″The other is a French buttercream in which we do yolks.″ ″However, we really blend the two methods.″ However, when it comes to the filling itself, the Cakerie bakers prefer to stick to more conventional methods. Despite the fact that there is little information known about Lane cake, the original recipe may be traced back to Emma Rylander Lane, who entered the cake in a baking competition in 1898. The cake was victorious, and its popularity skyrocketed. There are several variants on the recipe, but the most of them adhere to the filling, which Ginsburg Mota believes is what makes the cake so distinctive in the first place. Between each layer of cake, a mixture of nuts, coconut, raisins, whiskey, sugar, eggs, and butter is added. Ginsburg Mota, the Cakerie’s owner, claims that once every Lane cake is completed and shown, the Cakerie has never had a complaint. She believes the best chance for Lane cake to regain popularity is for people to continue to spread the word about it. ″We’ve never heard somebody say, ‘I don’t like this,’″ she explains, ″because there’s nothing about it that you don’t like.″ Edna Lewis and Scott Peacock created this traditional recipe, which is used at The Cakerie (but they adapt it to make it their own) Ingredients Cake No. 3 4 and 1/2 cups cake flour
  • 2 teaspoons cream of tartar
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 2 cups sugar
  • 8 large egg whites, at room temperature
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 2 cups sugar
  • 2 sticks (1/2 pound) unsalted butter, softened
  • Filling 12 big egg yolks with a variety of ingredients
  • Sugar (about 1 1/2 cups)
  • unsalted butter (about 1 1/2 sticks, or 6 ounces) that has been melted and chilled
  • 1 1/2 cups (6 ounces) finely chopped pecans
  • 1 1/2 cups (10 1/2 ounces) finely chopped raisins
  • 1 1/2 cups freshly grated coconut
  • 1/2 cup bourbon
  • 1 1/2 cups (10 1/2 ounces) finely chopped walnuts
  • A mixture of 1.5 teaspoons pure vanilla extract and 1/4 teaspoon sea salt
  1. Preheat the oven to 325 degrees fahrenheit Grease and line the bottoms of three 9-inch round cake pans with parchment paper, and set aside. Brush butter onto the paper and sprinkle it with flour, tapping off any excess
  2. In a medium-sized mixing basin, sift together the flour, cream of tartar, baking soda, and salt. In a small pitcher, whisk together the milk and vanilla extract. In a large mixing bowl, cream the butter on medium speed until it is smooth and creamy. Slowly add the sugar and continue to beat until the mixture is light and fluffy, scraping down the sides of the bowl as necessary. On a low speed, alternately add the dry ingredients and the milk in three batches, mixing well after each addition. Be sure to scrape down the edges of the bowl as needed to ensure that the batter is smooth.
  3. Beat the egg whites in another basin with clean beaters until they form soft peaks, about 2 minutes total. To lighten the cake batter, fold in one-third of the egg whites until it is well combined. Fold in the remaining egg whites with a rubber spatula until there are no white streaks left
  4. Using a spatula, spread the batter into the cake pans, smoothing the surfaces. To expel any trapped air bubbles, lightly tap the pans against a work surface. Bake the cakes on the middle and lower racks of the oven for about 30 minutes, rotating the pans halfway through, or until the tops spring back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs attached, depending on how big your pans are. Wait 5 minutes in the pans before turning the cakes out onto a wire rack to finish cooling thoroughly. Remove the paper from the eggs
  5. in a large pot, combine the egg yolks and sugar and whisk constantly until the mixture is smooth. Pour in the melted butter and cook, stirring constantly, for about 6 minutes, or until the sauce is thick enough to coat the back of a spoon. Do not let the sauce boil. Cook for approximately 1 minute, stirring constantly, after which add the pecans, raisins, and coconut. Allow the bourbon, vanilla, and salt to cool to lukewarm before serving.
  6. Right side up, place one cake layer on a serving plate and spread with 1 1/4 cups of the filling. Repeat with the remaining cake layers. Continue with a second cake layer and an additional 1 1/4 cups of filling until the cake is finished. Finish by putting the final cake layer on top and frosting the cake with the remaining filling. Allow the cake to cool completely before cutting and serving it.

How (and why) to crumb coat a cake

There are those who create cakes – for special occasions such as birthdays and workplace parties, or just because it is so quick and simple to get from ″I NEED some chocolate″ to ″I HAVE some chocolate″ and make a chocolate Cake Pan Cake.Another type of baker is a cake baker, who has a complete arsenal of tools including multi-sized cake pans, cake strips, offset spatulas, piping bags, and the all-important revolving cake stand, which is required by any self-respecting cake decorator in order to complete their perfectly baked confection.You’re aware of which camp you belong to, aren’t you?If you’re a Cake Baker, feel free to skim through this page only to have the satisfaction of saying to yourself, ″Yeah, yeah, I know all that; it’s SO simple,″ after reading it.

  • However, if you prepare cakes without the full support of a trained Cake Baker, continue reading this article.
  • The crumb coat is one of the first steps in your journey from ″sure, I can slap icing on a cake″ to ″Every cake I bake is a reflection of my bright inner

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