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Lane Cake

Lane Cake

Carol

Carol

A lovely 4 layer cake with luscious filling.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 870 kcal
  • 44%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 118.5g
  • 38%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour four 8 inch round cake pans.
  2. Cream 1 cup of the butter or margarine, 2 cups of the white sugar, and vanilla together until light and fluffy.
  3. Combine flour, baking powder and salt. Add flour mixture to the butter mixture in three parts alternately with the milk in two parts, beginning and ending with flour.
  4. Beat the egg whites until stiff. Gently fold the egg whites into the batter. Spread the batter evenly into the four prepared pans.
  5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool. Once cool spread Lane Cake Filling between layers and frost with Seven Minute or Butter Frosting.
  6. To Make Lane Cake Filling: Put 1/2 cup of the butter or margarine and 1-1/4 cups of the white sugar into the top of a double boiler away from the heat. Beat together. Add egg yolks and beat well. Stir in water and brandy flavoring. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries and coconut. Stir filling until all ingredients are well combined. Remove from heat. Allow filling to cool before spreading between cooled cake layers.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TeresaL
53

TeresaL

12/28/2005

My grandmother used to make this cake at Christmas. I looked everywhere for this recipe, but could only find modernized versions. This is a very good recipe. It does take an eternity to make properly, but it's worth it. I froze my cake layers for about two hours and then removed them and filled them AND frosted them with the same filling, instead of cream frosting. I believe the original recipe used the filling to frost and fill the cake. It makes an amazing Christmas presentation. It's very difficult to make the frosting stay on the cake, but freezing the cakes and chilling the frosting for an hour or so makes it easier. I used my hands to pat the frosting on and then placed the cake in the refrigerator overnight. The next morning, I removed the cake and patted more frosting on the "bald spots." I also use a half cup of brandy, instead of brandy extract. Thank you so much for the recipe! I work with a lot of southerners and they were all so excited when I brought the cake in for Christmas. Everyone loved it!

m_selk@bellsouth.net
45

m_selk@bellsouth.net

12/26/2009

I would have given this recipe 5 stars. However, to have a superb Lane Cake you're going to need a LOT more liquor! In her original recipe, Emma Rylander Lane calls for a full wine glass of whiskey or brandy - the REAL THING. My mother and I have always included at least a half-cup of liquor to the filling. In our opinion, if you're not going to add the liquor (unless for a child's birthday, of course), you shouldn't even bother.

WHYESY
42

WHYESY

5/20/2003

This recipe is time consuming but well worth it. I first tried it in 9th grade when a fellow student prepared it while we were reading "To Kill a Mockingbird".

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