Lane Cake
Lane cake is a tall white layer cake from the American South, built around a boozy filling of raisins, pecans, coconut and candied cherries. The filling starts as a cooked yolk and butter custard, which gives it a rich, spreadable body that soaks gently into the layers. Bourbon is the traditional spike, though grape juice works if you prefer. It takes effort, but few cakes reward it so well.
Instructions
Cream the first measure of butter with the first measure of sugar until the mixture is light and fluffy. Sift the flour, baking powder and salt together in a separate bowl.
Add the milk and the flour mixture to the creamed butter in alternation, starting and ending with the flour, until just combined. Stop mixing as soon as no dry streaks remain, because overmixing makes the cake tough.
Whip the egg whites in a clean, grease-free bowl until they hold medium-stiff peaks. Fold them gently into the batter.
Divide the batter among greased, parchment-lined cake pans and bake at 350°F. The layers are done when the tops spring back and a toothpick inserted in the middle comes out clean.
Cool the layers, then turn them out of the pans.
Whisk the egg yolks and the second measure of sugar together in a saucepan, then stir in the second measure of butter. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Take it off the heat before it overcooks and curdles.
Stir in the raisins, pecans, coconut, bourbon or grape juice, and candied cherries. Let the filling cool slightly, then spread it between the cake layers.
Make it personal.
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