(No Ratings Yet)
Loading...Lane Cake is a beloved Alabama specialty dating to the late 1800s, named for Emma Rylander Lane of Montgomery. It is built from tender white cake layers stacked with a rich bourbon-spiked filling of raisins and toasted pecans, then cloaked in billowy meringue frosting. The cake is famously referenced in Harper Lee's "To Kill a Mockingbird," where Scout Finch proudly serves it to her elderly relative.
Prep Time35 mins
Cook Time45 mins
Total Time80 mins
Servings12
Yield1 four-layer 8-inch cake (12 servings)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 21 gFat
- 9 gSaturated Fat
- 62 gCarbs
- 2 gFiber
- 44 gSugar
- 6 gProtein
- 210 mgSodium
- 230 mgPotassium
- 95 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the white cake layers
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- 6 large egg whites, beaten to soft peaks
For the bourbon-raisin pecan filling
- 1 1/2 cups golden raisins
- 1/2 cup bourbon
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 4 large egg yolks, lightly beaten
- 1 1/2 cups finely chopped toasted pecans
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the fluffy white frosting
- 4 large egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Directions
- Make the filling first: combine the raisins and bourbon in a small saucepan, bring to a simmer, then remove from heat and let steep for 15 minutes. Drain the raisins and reserve 2 tablespoons of the bourbon.
- In a heavy saucepan, whisk the reserved bourbon with the sugar, butter, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 minutes.
- Remove from heat and stir in the drained raisins, toasted pecans, and vanilla. Transfer to a bowl, press plastic wrap directly on the surface, and chill until cool and spreadable, at least 1 hour.
- Make the cake: Preheat the oven to 350°F (175°C). Grease and flour four 8-inch round cake pans. In a large bowl, cream the butter and sugar until pale and fluffy, then beat in the vanilla. Alternately add the dry ingredients and the milk, beginning and ending with the dry, mixing just until combined.
- Gently fold the beaten egg whites into the batter in three additions. Divide evenly among the prepared pans, spreading to the edges. Bake until the tops spring back when lightly pressed, 12 to 15 minutes. Cool in the pans for 10 minutes, then turn out onto racks to cool completely.
- While the layers cool, prepare the fluffy frosting: combine the sugar, water, and cream of tartar in a clean saucepan. Heat over medium, stirring until the sugar dissolves, then bring to a boil and cook without stirring until the syrup reaches 240°F (115°C) on a candy thermometer.
- Meanwhile, beat the egg whites to soft peaks. With the mixer running, slowly pour the hot syrup down the side of the bowl. Continue beating on high until the frosting is thick, glossy, and holds stiff peaks, about 5 minutes. Beat in the vanilla.
- Place one cake layer on a serving plate and spread about one-third of the chilled filling evenly to the edges. Repeat with the remaining layers and filling, ending with a plain layer on top.
- Frost the top and sides of the cake with the warm meringue, swirling it into soft peaks with a knife or spatula. Use it while still warm and spreadable so it sets smoothly around the cake.
- Refrigerate the assembled cake for at least 2 hours to let the filling firm up, then bring to room temperature about 30 minutes before slicing with a long thin knife wiped clean between cuts.
Cook’s Notes
- For a non-alcoholic version, substitute apple juice or white grape juice for the bourbon and add 1 teaspoon of vanilla to the soaking liquid for depth.
- Make the filling a day ahead; it thickens and the bourbon flavor melds beautifully overnight in the refrigerator.
- To avoid weeping, apply the meringue frosting while the cake layers are completely cool but the frosting is still warm and glossy.
- Bake the cake layers a day in advance, wrap tightly in plastic, and store at room temperature to make final assembly stress-free.
- Soak a long knife in hot water and dry it between slices for clean cuts through the layered filling and fluffy frosting.
