The Southern Lane Cake is a classic and iconic dessert that holds a special place in the heart of Southern cuisine. This layered cake is known for its moist texture, rich flavors, and exquisite presentation. The Lane Cake has a long and storied history, with its origins rooted in the American South. The cake is often associated with special occasions and family gatherings, where it takes center stage on dessert tables. Join us as we delve into the long and detailed history of the Southern Lane Cake, along with its ingredients and instructions.

The Lane Cake, also known as Prize Cake or Alabama Lane Cake, was first introduced by Emma Rylander Lane, a resident of Clayton, Alabama, in the late 19th century. Emma Rylander Lane, a talented baker, created the recipe for this decadent cake and included it in her cookbook titled “Some Good Things to Eat.” The cake quickly gained popularity throughout the region, and its fame spread far beyond Alabama.

The Lane Cake’s appeal lies in its combination of flavors, textures, and visual appeal. Traditionally, the cake consists of multiple layers of buttery yellow cake, separated by a filling made with a combination of raisins, chopped nuts, coconut, and a generous splash of bourbon or brandy. The cake is typically covered in a fluffy, homemade frosting, often referred to as a “boiled white frosting” or “seven-minute frosting.”

The Lane Cake became a fixture at weddings, holidays, and other special occasions, where it became a symbol of Southern hospitality and culinary tradition. The cake’s popularity even reached the national stage when it was featured in Harper Lee’s famous novel “To Kill a Mockingbird.”

PREP: 40 MIN.

BAKE: 20 MIN. + CHILLING

MAKES: 12 SERVINGS

INGREDIENTS

FOR THE CAKE:

• 2 3/4 cups cake flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup whole milk

FOR THE LANE CAKE FILLING:

• 1 cup raisins
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large egg yolks
• 1/2 cup bourbon or brandy
• 1 teaspoon vanilla extract

FOR THE SEVEN MINUTES FROSTING:

• 1 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/3 cup water
• 3 large egg whites
• 1 1/2 teaspoons vanilla extract

INSTRUCTIONS

FOR THE CAKE:

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the beaten egg whites into the cake batter, ensuring they are fully incorporated.
8. Divide the batter equally among the prepared cake pans, smoothing the tops with a spatula.
9. Bake for approximately 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
10. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

FOR THE LANE CAKE FILLING:

1. In a medium bowl, combine the raisins, chopped pecans, and shredded coconut.
2. In a large saucepan, melt the butter over medium heat. Add the granulated sugar and egg yolks, stirring continuously until well combined and slightly thickened.
3. Remove the saucepan from heat and stir in the bourbon or brandy and vanilla extract.
4. Add the raisin-nut-coconut mixture to the saucepan, stirring until fully incorporated. Let the filling cool completely before using.

FOR THE SEVEN MINUTES FROSTING:

1. In the top of a double boiler, combine the granulated sugar, cream of tartar, salt, water, and egg whites.
2. Place the double boiler over simmering water and beat the mixture with a handheld electric mixer on high speed for about 7 minutes or until stiff peaks form.
3. Remove the double boiler from the heat and continue beating the frosting for an additional 2 minutes.
4. Stir in the vanilla extract until fully incorporated.

ASSEMBLY:

1. Place one cake layer on a serving plate. Spread a generous amount of the Lane Cake filling evenly over the top.
2. Add the second cake layer on top and repeat the process, spreading filling evenly.
3. Place the final cake layer on top and frost the entire cake with the Seven-Minute Frosting, creating swirls or peaks for an elegant presentation.
4. Optionally, garnish the cake with additional chopped pecans or shredded coconut.
5. Allow the frosting to set before serving. This cake is best enjoyed at room temperature.

NOTES:

• The Southern Lane Cake is a true testament to the rich culinary heritage and hospitality of the American South. With its multiple layers of moist cake, luscious filling, and fluffy frosting, it stands as a symbol of celebration and tradition. As you savor each bite of this exquisite cake, you can appreciate the legacy and craftsmanship that goes into creating this beloved dessert. The Southern Lane Cake embodies the warmth and flavor of the South, providing a sweet and nostalgic experience for all who indulge in its delight.