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A tender white sponge cake layered with a rich, boozy filling of pecans, raisins, and coconut, all enrobed in a fluffy white frosting. This award-winning Southern classic is a true showstopper for any celebration.
Preparation and Soaking
Make the Cake Batter
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A tender white sponge cake layered with a rich, boozy filling of pecans, raisins, and coconut, all enrobed in a fluffy white frosting. This award-winning Southern classic is a true showstopper for any celebration.
This southern recipe takes 160 minutes to prepare and yields 12 servings. At 828.42 calories per serving with 9.79g of protein, it's a advanced recipe perfect for dessert.
Bake and Cool the Cake Layers
Prepare the Bourbon-Pecan Filling
Make the Seven-Minute Frosting
Assemble the Lane Cake
Replace the bourbon with an equal amount of apple juice, white grape juice, or water mixed with 1 teaspoon of rum extract for a non-alcoholic version.
Add 1/2 cup of chopped candied cherries or other candied fruit to the filling along with the raisins for a more traditional, fruitcake-like flavor.
Substitute the bourbon with dark rum or brandy for a different flavor profile in the filling.
While pecans are classic, you can substitute them with an equal amount of chopped walnuts.
Pecans in the filling are a good source of monounsaturated fats, which are beneficial for heart health when consumed as part of a balanced diet.
Ingredients like pecans and raisins contribute essential trace minerals such as manganese, copper, and iron, which play various roles in bodily functions.
Lane Cake is a very rich and indulgent dessert. It is high in sugar, fat, and calories, and should be enjoyed in moderation as a special treat rather than a health food.
A single slice of Lane Cake (1/12th of the cake) contains approximately 600-650 calories, depending on the exact ingredients used. It's a decadent dessert meant for celebrations.
Absolutely. For a non-alcoholic version, you can soak the raisins in apple juice, white grape juice, or even warm water. For a hint of flavor, you can add 1/2 teaspoon of rum extract to the soaking liquid.
Store the cake in an airtight cake carrier at room temperature for up to 3 days. Refrigeration is not recommended as it can dry out the cake sponge and make the seven-minute frosting weep.
A runny filling is usually a sign that it was undercooked. The egg yolk and sugar mixture needs to be cooked gently until it thickens enough to coat the back of a spoon. It will also thicken considerably as it cools to room temperature, so be sure to let it cool completely before assembling the cake.
Yes, you can bake the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature. The filling can also be made a day ahead, covered, and stored in the refrigerator. Let it come to room temperature before using. The frosting, however, must be made right before you assemble the cake.