The Lane Cake
Ingrediënten
Makes: 8 To 12 Servings
Filling And Frosting
- 2 Cups Granulated Sugar
- 1 Cup 2 Sticks Lightly Salted Butter, At Room Temperature
- 10 Large Egg Yolks
- 2 Cups Raisins Chopped
- 1 Cup Maraschino Cherries Save A Few For Garnish, Chopped In Half
- 1 Cup Chopped Pecans Save A Few Whole For Garnish
- 1 Teaspoon Vanilla Extract
- ½ Cup Bourbon
Cake
- Vegetable Shortening And Waxed Paper For Prepping The Pans
- 1 Cup 2 Sticks Lightly Salted Butter, At Room Temperature
- ½ Cup 1 Stick Margarine, At Room Temperature (See Cake Notes)
- 3 Cups Granulated Sugar
- 5 Large Eggs At Room Temperature
- 3 Cups All-Purpose Flour See Cake Notes
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Whole Milk
- 1 Teaspoon Vanilla Extract
Instructies
- For The Filling And Frosting, Place The Sugar And Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Comes Together And Lightens.
- In A Separate, Smaller Bowl, Beat The Egg Yolks With A Whisk Until They Turn Light Yellow In Color.
- Stir The Egg Yolks Into The Butter Mixture Until Combined.
- Fill The Bottom Saucepan Of A Double Boiler With 2" Of Water.
- Place The Pan Over Medium-High Heat And Bring To A Boil, Then Reduce The Heat So The Water Simmers.
- Turn The Sugar And Egg Mixture Into The Top Pan Of The Double Boiler.
- Cook Over Simmering Water Until The Custard Thickens And Is Smooth, Stirring Constantly, 30 To 40 Minutes.
- Remove The Pan From The Heat And Stir In The Raisins, Cherries, Pecans, And Vanilla.
- Stir To Combine The Ingredients Well, And Then Stir In Up To ½ Cup Of Bourbon, Adding The Bourbon To Taste.
- Transfer This Mixture To A Glass Bowl And Cover With Plastic Wrap And Chill Until Ready To Assemble.
- It Can Be Made A Day In Advance.
- For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
- Lightly Grease The Bottom Of Three 9" Pans With Vegetable Shortening And Flour.
- Cut Waxed Paper Rounds To Fit The Bottom Of The Pans, And Place These In The Pans.
- Set The Pans Aside.
- Place The Soft Butter And Margarine In A Large Mixing Bowl With The Sugar.
- Cream The Mixture By Beating On Medium-Low Speed Until The Mixture Comes Together And Lightens, 2 To 3 Minutes.
- Add The Eggs, One At A Time, Beating Well After Each Addition.
- In A Separate, Smaller Bowl, Sift Together The Flour, Baking Powder, And Salt.
- Add The Flour Mixture And Milk Alternately To The Butter Mixture, Beginning And Ending With The Flour Mixture.
- Blend In The Vanilla.
- Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
- Bake Until The Cakes Are Lightly Browned And Spring Back When Lightly Pressed In The Center, 25 To 30 Minutes.
- Remove The Pans From The Oven To A Wire Rack To Cool For 10 Minutes.
- Run A Knife Around The Edges Of The Cakes, Give The Layers A Gentle Shake, And Invert The Layers Once And Then Again Onto The Rack To Cool Completely, Right Side Up, About 30 Minutes.
- To Assemble The Cake, Place The Filling Between The Layers And On Top Of The Cake, Leaving The Sides Bare.
- Decorate The Top Of The Cake With The Reserved Cherries And Pecans, If Desired.
Notes / Tips / Wine Advice:
Cake Notes:
Mary Jim Used Fleischmann’s Original Margarine And Gold Medal Flour In Her Cake. For A Pretty Contrast, Use Half Golden And Half Dark Raisins. Garnish The Top With Toasted Coconut, If Desired.--------------------------------------------------------------------------------------------------
