One of my grandmothers used to bake a variation of this cake to sell– my mother’s mother– the Lane Cake– famously known for its southern roots, the traditional cake to celebrate with, a delicious cake centered around the festivities of the Christmas season or somebody’s birthday.
Lane Cake ~
~ adapted from Booze Cakes: Confections Spiked with Spirits, Wine, and Beer ~
Preheat oven to 325 degrees Fahrenheit. Butter and flour three 8-inch cake pans.
Cream 1 cup unsalted butter and 2 cups sugar until light and fluffy. Stir in 2 tablespoons bourbon and 1 teaspoon vanilla.
In another bowl, combine 4 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Add flour mixture and 3/4 cups whole milk in alternating additions of three, beginning and ending with the flour.
In a separate bowl, beat 10 egg whites to soft peaks. Reserve the yolks for later use in recipe. Gently fold egg whites into the batter. Pour batter evenly into prepared pans and bake 30 to 35 minutes. Remove and cool on wire racks.
For the filling, melt 1 1/2 sticks unsalted butter. Remove from heat and whisk in 1 3/4 cups sugar and the egg yolks. Return to medium heat, continue to stir until the filling thickens and a candy thermometer reads 180 degrees.
Stir in 2 cups toasted pecans that have been chopped. Add 1 1/2 cups assorted dried fruits and 1 cup gold raisins. Chosen for the assorted dried fruits: prunes, cherries, apricots, figs– all chopped (Heat the dried figs in dark rum over a low flame before adding; cool, first).
Add 1 1/2 cups shredded toasted coconut, 1/2 cup chopped candied cherries. Pour in 1 cup bourbon and 1/3 cup freshly squeezed orange juice. Allow the filling to cool slightly.
For the buttercream frosting, beat 2 sticks unsalted butter and 1/4 teaspoon salt. Add 3 cups confectioners’ sugar and 1/4 cup bourbon in alternating additions. Slowly mix in 1/4 cup half ‘n half milk and continue to beat until fluffy. Refrigerate until ready to use.
Cut each layer cake in half lengthwise to make a total of six layers, emulating a ‘stack cake’ when it’s frosted. Spread the filling just between each layer except for the very top layer. Only frost the sides and top with buttercream. Keep refrigerated, serve the following day for the cake to meld.
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