Lane Cake

Instructions

1. 1

   Preparation and Soaking

   • Preheat oven to 375°F (190°C). Grease and flour three 8-inch round cake pans. For best results, line the bottoms with parchment paper.
   • In a small bowl, combine the 1 cup of raisins and 1/2 cup of bourbon. Set aside to soak for at least 30 minutes, allowing the raisins to plump up.
2. 2

   Make the Cake Batter

   • In a medium bowl, whisk together the 3 cups of sifted flour, 4 tsp baking powder, and 1/2 tsp salt.
   • In a separate, clean, large bowl, beat the 8 egg whites with an electric mixer on high speed until stiff peaks form. Set aside.
   • In another large bowl, beat 1 cup of softened butter and 2 cups of granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
   • Add the 8 egg yolks to the butter mixture one at a time, beating well after each addition.
   • Add the flour mixture in three parts, alternating with the 1 cup of milk, beginning and ending with the flour mixture. Mix on low speed until just combined. Stir in 2 tsp of vanilla extract.
   • Gently fold the beaten egg whites into the batter in two additions using a spatula. Be careful not to overmix and deflate the batter.
3. 3

   Bake and Cool the Cake Layers

   • Divide the batter evenly among the three prepared cake pans and smooth the tops.
   • Bake for 25-30 minutes, or until the cakes are golden brown and a wooden skewer inserted into the center comes out clean.
   • Let the cakes cool in the pans on a wire rack for 10 minutes.
   • Invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely, about 1 hour.
4. 4

   Prepare the Bourbon-Pecan Filling

   • While the cakes cool, make the filling. In a medium saucepan, whisk together the reserved 8 egg yolks, 1 cup of granulated sugar, and 1/2 cup of butter.
   • Cook over medium-low heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens to a custard-like consistency that coats the back of the spoon (about 165°F or 74°C). This will take 8-12 minutes. Do not let it boil, or the eggs will scramble.
   • Remove the saucepan from the heat. Immediately stir in the soaked raisins (with any remaining bourbon), 1 cup chopped pecans, 1 cup shredded coconut, and 1 tsp vanilla extract.
   • Transfer the filling to a bowl and let it cool completely to room temperature, about 1 hour. It will thicken further as it cools.
5. 5

   Make the Seven-Minute Frosting

   • When the cake and filling are cool, prepare the frosting. Set up a double boiler by placing a heatproof bowl over a saucepan with 1-2 inches of simmering water. Ensure the bottom of the bowl does not touch the water.
   • In the heatproof bowl, combine the 3 large egg whites, 1.5 cups granulated sugar, 1/3 cup water, 1/2 tsp cream of tartar, and 1/4 tsp salt.
   • Beat with a handheld electric mixer on low speed for 30 seconds to combine, then increase to high speed. Continue beating constantly for 7 minutes, until the frosting is thick, white, and forms stiff, glossy peaks.
   • Carefully remove the bowl from the heat. Add 1 tsp vanilla extract and beat on high speed for another minute to incorporate.
   • Use the frosting immediately while it is still warm and spreadable.
6. 6

   Assemble the Lane Cake

   • Place one cooled cake layer on a serving platter or cake stand.
   • Spread half of the cooled filling evenly over the top, leaving a small border around the edge.
   • Carefully place the second cake layer on top and spread with the remaining filling.
   • Top with the third and final cake layer.
   • Working quickly, frost the top and sides of the cake with the warm seven-minute frosting, making decorative swirls with an offset spatula.
   • Let the cake stand for at least 1 hour for the frosting to set before slicing and serving.