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Lane Cake
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3-1/4 cups flour
3-1/2 tsp. baking powder
1 tsp. salt
1 cup butter
2 cups sugar
1 tsp. vanilla extract
1 cup milk
8 egg whites
Filling:
8 egg yolks
1-1/4 cups sugar
1/2 cup butter
1 cup chopped pecans
1 cup shredded coconut
1 cup candied cherries, chopped
1 cup finely chopped seedless raisins
1/4 tsp. rum extract
Heat oven to 375 degrees: Grease, then line with wax paper, the bottoms of four 9" round cake pans.
Sift together flour, baking powder, and salt. In a large bowl, cream together butter and sugar. Add vanilla. At low speed, beat in flour mixture, 1/4 cup at a time, then add milk 1/3 at a time. Beat just until smooth.
In another large bowl, beat egg whites until they form stiff peaks. Gently fold in batter mixture. Divide evenly into the 4 baking pans.
Bake about 15-20 minutes, then cool completely.
Frost layers with Lane filling.
FILLING:
In a saucepan, beat egg yolks slightly.
Add sugar and butter and cook over low heat, stirring frequently, for about 5 minutes, or until slightly thickened. Add remaining ingredients and mix well. Frost individual cake layers, then top and sides.
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