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Lane Cake

Lane cake is a bourbon-laced cake invented by Emma Rylander Lane of Clayton, Alabama, who won first prize with it at the county fair in Columbus, Georgia. She originally called it “prize cake” and included the recipe in her self-published cookbook A Few Good Things to Eat in 1898. As a traditional southern dessert, Lane cake is often served at receptions, holiday gatherings, and other special occasions. In May 2016 Lane cake became Alabama’s official state cake. 

Recipe Servings: 10

Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Cake:
Filling:
  • 6 large egg yolks
  • 1 cup sugar
  • ½ cup butter, cubed
  • ¼ cup bourbon
  • 1 Tbsp grated orange zest
  • ¼ tsp salt
  • ¾ cup raisins
  • ¾ cup sweetened shredded coconut
  • ¾ cup chopped pecans
  • ¾ cup red candied cherries, coarsely chopped
Whipped Cream Topping:

Directions

    For Cake:
  1. Preheat the oven to 325°F.
  2. Grease three 9-inch round baking pans and set aside.
  3. Place the egg whites in a large bowl and let stand at room temperature for 30 minutes.
  4. Cream together the butter and sugar in a large bowl until light and fluffy.
  5. Beat the vanilla into the creamed mixture.
  6. Whisk together the flour, baking powder, and salt in a medium bowl.
  7. Add the dry ingredients to the creamed mixture alternately with milk, beating well after each addition.
  8. Beat the egg whites together in a bowl until stiff peaks form and then fold the mixture into the batter.
  9. Pour the batter equally into the pans and bake them for 20–25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
  10. For Filling:
  11. Combine the egg yolks and sugar in a large saucepan.
  12. Add the butter and cook, while stirring, over medium-low heat until the sugar dissolves and the mixture thickens. Do not let the mixture boil. Remove it from the heat.
  13. Stir in the bourbon, orange zest, and salt.
  14. Fold in the raisins, coconut, pecans, and cherries. Let the mixture cool.
  15. For Whipped Cream Topping:
  16. Chill a medium-sized bowl in the freezer for at least 10 minutes.
  17. Combine the heavy cream, powdered sugar, and vanilla in the chilled bowl.
  18. Beat the ingredients using an electric mixer on low speed, gradually increasing the speed to high, until stiff peaks form. Don’t over-beat, but don’t stop beating until it reaches a very thick consistency.
  19. For Assembly:
  20. Place one cake on a serving plate and spread filling across the top. Place the second cake on top of the filling and spread filling across the top. Stack the third cake on top of the filling and spread the remaining filling on top.
  21. Frost the sides of the cake with whipped cream.
  22. Refrigerate the cake until serving.

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