Recipe Archives->Cakes->Lane 03

Lane Cake
Makes one 9-inch cake (12 to 16 servings)

16 Tbsp. (2 sticks) unsalted butter, softened, plus more for pans
3 1/2 cups cake flour, plus more for pans
1 Tbsp. homemade baking powder
1/4 tsp. salt
1 cup milk, room temperature
1 tsp. vanilla extract
2 cups sugar
8 egg whites, room temperature

8 Tbsp. (1 stick) unsalted butter
1 cup sugar
8 egg yolks
1 cup finely chopped pecans
1 cup finely chopped raisins
1 1/4 cups freshly grated coconut
1/4 cup bourbon or Tennessee whiskey
1 tsp. vanilla extract

Preheat oven to 325F. Line the bottoms of three 9-inch cake pans
with parchment paper; grease and flour parchment paper and sides
of pans.

In a medium bowl, sift together flour, baking powder, and salt. In
a glass measuring cup, combine milk and vanilla. In the large bowl
of an electric mixer, beat butter on medium speed until creamy.
Gradually add sugar, beating until light and fluffy, occasionally
scraping down sides of bowl. Reduce speed to low; add flour mixture
in three parts, alternating with the milk-vanilla mixture. Mix until
combined, occasionally scraping down sides of bowl.

Transfer batter to large bowl; wash and completely dry mixing bowl
and beater attachments. In clean bowl of electric mixer, beat egg
whites just until they form soft peaks. Stir one-third of the beaten
whites into the batter to lighten; then, in two parts, gently fold
in remaining egg whites.

Scrape batter into prepared pans; gently tap pans on counter to
remove air pockets. Bake 20 to 25 minutes, or until cake springs
back in center when lightly touched. Place pans on racks to cool 5
minutes; invert cake layers onto racks to cool completely (do not
remove parchment paper).

In a large nonreactive saucepan, melt butter over low heat; set
aside to cool. Whisk in sugar and egg yolks until well blended.
Place over medium heat and cook, stirring constantly with a heatproof
spatula while also scraping bottom of pan, until mixture reaches
170F to 180F when measured with an instant-read thermometer and
thickly coats back of spatula, about 10 minutes (make sure mixture
does not simmer). Remove from heat and stir in pecans, raisins,
coconut, bourbon, and vanilla. Refrigerate at least 2 hours, or
until thickened and chilled.

Peel parchment off cake layers. Invert 1 layer onto a large cake
plate. Top with about 1 cup filling, spreading filling to the edges
of cake. Top with second cake layer and spread that layer with 1
cup filling. Repeat with final cake layer and remaining filling.
Cool completely before serving.

Note: This cake improves in flavor as it ages; make it up to 1 week
before serving and keep it covered and uncut at room temperature.

Printable version: lane03.txt.