Alabama Lane Cake

3 from 1 vote

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.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings: -16 servings

Author: Amy Nash

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

Alternative Frosting Option: When I shared this on social media for my State Desserts series I had a number of folks from Alabama reach out to say that another popular approach is to make 1.5x the filling and use that to frost the outside of the cake instead of the 7-minute icing approach. Another popular thing is to add 1 to 1 1/2 cups of roughly chopped candied cherries (not maraschino cherries) to the filling along with the raisins.
Storage: This cake is best the day it is made, but you can store it in the fridge for up to 5 days. Let it come to room temperature before serving for the best taste and texture.
Freezing: For best results, freeze individual slices on a baking sheet until firm, then wrap each slice tightly in plastic wrap and transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Make-Ahead Instructions: Bake the cake layers up to 2 months ahead. Wrap each cooled layer tightly in plastic wrap and freeze. Prepare the filling up to 3 days ahead and store in an airtight container in the refrigerator. The fully assembled cake can be made 1 day in advance and refrigerated. Seven-minute frosting is best made fresh and used immediately after whipping.

Nutrition

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