The Lustious Lane "Celebration" Cake

This is the queen of all cakes !! My daughter, Megan made this for father's day for the first time. It was out of this world !! This cake is named after Emma Rylander Lane of Clayton, Alabama. This cake has graced the Southern tables since she first published this recipe in her cookbook, "Some Good Things to Eat" in 1898. It is considered a traditional "celebration" cake in the South.

Recipe:

1 cup unsalter butter, softened
2 cups sugar
3 1/2 cups all purpose flour
1 tbs baking powder
1/4 tsp salt
1 cup milk
8 egg whites
Lane Cake Filling (recipe bottom)
1/2 recipe 7-min Frosting (recipe bottom)
Method:
Preheat oven to 325 deg f.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar beating well. Combine flour, baking powder and salt; add to butter mixture alternately with milk, begining and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at high speed until stiff peaks form. Fold one-third of egg whites into batter, fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
Bake at 325 deg for 25 mins or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 10 mins. Remove from pans to wire racks and cool completely (about 1 hour).
Spread Lane Cake Filling between layers and on top of cake.

Lane Cake Filling:
12 egg yolks
1 1/2 cups sugar
3/4 cup unsalted butter, melted
1 1/2 cups finely chopped pecans
1 1/2 cups finely chopped raisins
1 1/2 cups sweetened flaked coconut
1/2 cup bourbon
1 1/2 tsp vanilla
Pour water to depth of 1 1/2 inches into a 3 1/2 qrt saucepan over medium-high heat; bring to a boil. Reduce heat to medium, and simmer.

Beat egg yolks at medium speed with an electric mixer 3 mins; gradually add sugar, beating until blended. Beat 3 mins. Gradually add butter, beating at low speed until blended.

Transfer mixture to a 3-qt heatproof bowl. Place bowl over simmering water. Cook, stirring constantly, until mixture thickens and an instant-read thermometer registers 170deg (about 30 to 35 mins). Remove from heat; stir in pecans and remaining ingredients. Let cool 1 hour.

7-Minute Frosting

This classic frosting has a light and fluffy marshmallowlike texture that's cooked over a double boiler for approximately 7 mins.
4 egg whites
2 cups sugar
1/2 cup water
2 tsp vanilla extract
Pour water to a depth of 1 1/2 inches into a 3 1/2 qrt heat proof bowl; beat at low speed with a handheld electric mixer until blended. Place bowl over simmering water, beating at high speed 7 mins or until soft peaks form; remove from heat. Add vanilla. Beat to spreading consistency (about 3-5 mins). Spread immediately.