Alabama Lane Cake
The soft, moist cake layers of Lane Cake are filled with a rich and gooey raisin, pecan, and coconut filling, then dressed up with sticky, wonderful 7-minute frosting for a towering dessert that might sound old-fashioned but tastes anything but. All it took was one bite and you'll be saying "oh wow," just like I did.
Servings: 14 -16 servings
Ingredients
- 3 cups (423g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup (227g) salted butter room temperature & cubed
- 1 cup whole milk room temperature
- 2 teaspoons pure vanilla extract
- 8 large egg whites room temperature
Filling
- 1/2 cup salted butter
- 1 cup (200g) granulated sugar
- 8 large egg yolks
- 1/2 cup apple juice or water
- 1 teaspoon bourbon or brandy flavoring (optional)
- 1 cup (145g) raisins
- 1 cup (108g) chopped pecans
- 1/2 cup shredded, sweetened coconut
7-Minute Frosting
- 3 large egg whites
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup water
- 1 Tablespoon light corn syrup
- Pinch of salt
- 1 1/2 teaspoons pure vanilla extract
Instructions
Bake the cake layers
- Preheat the oven to 350℉ (177℃). Line four 8-inch cake pans with parchment paper circles and spray with baking spray or brush with cake release.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.3 cups (423g) all-purpose flour, 2 cups (400g) granulated sugar, 1 Tablespoon baking powder, 1 teaspoon salt
- With an electric mixer running on low speed, add one tablespoon of the softened butter at a time, mixing well until incorporated before adding another tablespoon of butter until all of the butter has been added. The mixture should look sandy and dry with coarse crumbs.1 cup (227g) salted butter
- Add the milk and vanilla extract, mixing and stopping to scrape the bottom and sides of the bowl until evenly combined.1 cup whole milk, 2 teaspoons pure vanilla extract
- Beat the egg whites until stiff peaks form. Fold into the cake batter.8 large egg whites
- Divide the cake batter evenly between the prepared cake pans.
- Bake for 25 to 28 minutes or until a toothpick or skewer inserted into the center of each cake layer comes out clean with just a few crumbs clinging to it. Cool completely before assembling the cake. These can be made up to 2 months in advance and wrapped tightly in plastic wrap, then frozen until ready to thaw and assemble the cake.
Make the filling
- In a medium saucepan, melt the butter over medium-low heat. Add the sugar and egg yolks, whisking constantly and continuing to cook gently for 1-2 minutes over medium-low to medium heat to avoid scrambling the eggs. You want the mixture to reach 160℉ when tested with a digital thermometer.1/2 cup salted butter, 1 cup (200g) granulated sugar, 8 large egg yolks
- Remove the pan from the heat and add the apple juice, flavoring (if using), raisins, pecans, and coconut. Return the pan to the heat and continue to cook and stir for another 4-6 minutes until thickened and glossy.1/2 cup apple juice, 1 teaspoon bourbon or brandy flavoring, 1 cup (108g) chopped pecans, 1 cup (145g) raisins, 1/2 cup shredded, sweetened coconut
- Remove from the heat and transfer the filling to a heat-safe bowl. Cool completely before using to assemble the cake. This filling will continue to thicken as it cools.
Make the frosting
- In the top of a double boiler set over a pan of simmering water, whisk the egg whites, sugar, water, corn syrup, and salt for 4-5 minutes until the sugar has dissolved and the mixture reaches 160℉ when tested with a digital thermometer.3 large egg whites, 1 1/2 cups (300g) granulated sugar, Pinch of salt, 1/4 cup water, 1 Tablespoon light corn syrup
- Remove from the heat and use an electric mixer to beat the frosting for 7 minutes (set a timer!) until thick, glossy, and medium-stiff peaks begin to form. Add the vanilla and mix well. Use immediately to assembly the cake.1 1/2 teaspoons pure vanilla extract
Assembly
- Place the first cake layer on a large cake stand or cake plate. Add 1/3 of the filling, spreading in an even layer all the way to the edges of the cake. Continue stacking cake layers and filling.
- Use an offset spatula or a knife to spread the 7-minute frosting over the top and sides of the cake. Best served the same day it is made.
Notes
- Storage: Store the cake in the fridge for up to 5 days. Let it come to room temperature before serving for the best taste and texture.
Nutrition
Calories: 683kcal | Carbohydrates: 99g | Protein: 9g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 478mg | Potassium: 247mg | Fiber: 2g | Sugar: 69g | Vitamin A: 789IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg
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