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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
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 830.37 calories per serving with 10.61g of protein, it's a advanced recipe perfect for dessert.
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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.
This recipe goes great with these complete meals
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Fall-apart tender pork shoulder, slow-cooked for hours in a tangy, smoky spice blend. Shredded and tossed in your favorite BBQ sauce, this is the ultimate filling for sandwiches, tacos, or just piling high on a plate. This recipe leans towards a Memphis-style BBQ, known for its flavorful dry rub and tangy sauce.
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