Lane Cake
A magnificent Southern layer cake with a rich, buttery crumb and a boozy fruit-and-nut filling. This Alabama classic soaks plump raisins, candied cherries, and pecans in bourbon, then layers them with coconut for a celebration-worthy dessert.
For 12 servings
- prep
Soak the fruit and nuts.
Combine the finely chopped raisins, candied cherries, pecans, and shredded coconut in a bowl. Pour the bourbon over the mixture, stir well, cover, and let soak for at least 1 hour.
TIPOvernight soaking deepens the flavor even more. - prep
Preheat oven and prepare pans.
Preheat the oven to 375°F. Grease three 9-inch round cake pans, line the bottoms with parchment paper, then grease the paper and dust lightly with flour.
- mix · ~7 min
Cream the butter and sugar.
1.Beat the softened butter with an electric mixer until creamy, about 2 minutes.2.Gradually add 2 cups of sugar, beating on high speed for 5 minutes until light and fluffy.3.Beat in the vanilla extract.TIPScrape down the bowl halfway through to ensure even creaming. - mix · ~3 min
Mix the dry ingredients and combine.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat on low just until combined after each addition.
TIPDo not overmix once the flour is added, or the cake will be tough. - mix · ~5 min
Fold in the beaten egg whites.
In a clean, grease-free bowl, beat the egg whites with the mixer until stiff peaks form. Gently fold the beaten whites into the cake batter in three additions, using a large rubber spatula, until no white streaks remain.
TIPFold gently to keep the batter light and airy. - bake
Bake the cake layers.
1.Divide the batter evenly among the three prepared pans.2.Bake on the center rack for 20 to 25 minutes.3.Check for doneness when a toothpick inserted in the center comes out clean.4.Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.TIPRotate pans halfway through baking for even layers. - boil · ~12 min
Make the filling.
1.Whisk the egg yolks together in the top of a double boiler.2.Add 1 cup sugar and the butter, placing the mixture over simmering water.3.Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10 to 12 minutes.4.Remove from heat and stir in the bourbon-soaked fruit and nut mixture.5.Let the filling cool, stirring occasionally, until it reaches a spreadable consistency.TIPIf the filling looks curdled, whisk vigorously off the heat until smooth. - assemble
Fill and stack the cake.
Place one cooled cake layer on a serving plate. Spread one-third of the bourbon-fruit filling over it. Top with the second layer, spread another third of the filling, then add the final cake layer and spread the remaining filling on top. Leave the sides bare or lightly frosted, as is traditional.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Measure your flour by weight (390g) for a more consistent crumb every time.
- 2Fold the stiff egg whites in three additions to keep the batter aerated and light.
- 3Let the soaked fruit-nut mixture sit overnight for a deeper bourbon flavor throughout.
- 4Check the filling's doneness by the 'coats the back of a spoon' test, not by time alone.
- 5Wrap the cake tightly in plastic and refrigerate at least 3 hours before serving for cleaner slices.
- 6If the filling seems too thick, stir in a tablespoon of warm milk to loosen it to spreadable consistency.
Adapt it for your goals.
Low-oil
Replace the butter in the filling with an equal amount of unsweetened applesauce to reduce fat, keeping the custard thick and fruity.
high proteinHigh-protein
Swap 1 cup of the all-purpose flour with almond flour or oat flour for extra protein and a nuttier flavor profile.
jainJain
Substitute the eggs in the batter with a flax-egg mix (2 tbsp ground flax + 6 tbsp water per 8 eggs) and use a vegan butter alternative to make the cake plant-based while maintaining moisture.
veganVegan
Replace butter with coconut oil or vegan block butter, egg yolks in filling with cornstarch slurry (2 tbsp cornstarch + 4 tbsp water), and egg whites with aquafaba whipped to stiff peaks for a fully vegan Lane Cake.
Why this is on our healthy list.
Moderate Fiber from Raisins and Pecans
The raisins and pecans in the filling provide a modest amount of dietary fiber, which supports healthy digestion and helps you feel fuller longer.
Healthy Fats from Pecans
Pecans are rich in monounsaturated and polyunsaturated fats, which are heart-healthy when consumed in moderation.
Natural Antioxidants from Raisins
Raisins contain antioxidants such as flavonoids and phenolic acids that may help reduce oxidative stress in the body.
Source of Vitamin E from Pecans
Pecans contribute vitamin E, a fat-soluble antioxidant that supports immune function and skin health.
Frequently asked questions
The egg yolk mixture can curdle if the heat is too high or if you stop stirring. Keep the water in the double boiler at a gentle simmer—never a boil—and whisk constantly. If it breaks, beat in a tablespoon of cold butter off the heat to re-emulsify.
