About this recipe:A luscious 4-layer cake with a rich, brandy flavoured filling of pecans, raisins, glacé cherries and coconut. Traditional to the American south, Lane cake is also known as Prize cake or Alabama Lane cake and is so named as it was invented by a Mrs. Emma Rylander Lane of Clayton, Alabama, USA in 1898.
225g butter, softened
400g caster sugar
1 teaspoon vanilla extract
400g plain flour
1 tablespoon baking powder
3/4 teaspoon salt
8 egg whites
250g caster sugar
8 egg yolks
1 teaspoon brandy
110g chopped pecans
85g glacé cherries, chopped
35g desiccated coconut
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Method Prep:20min › Cook:25min › Ready in:45min
To make Lane Cake:
Preheat oven to 180 C / Gas 4. Lightly grease and flour four 20cm round cake tins.
Cream 225g butter, 440g sugar and vanilla together until light and fluffy.
Combine flour, baking powder and salt. Add flour mixture to the butter mixture in three parts alternately with the milk in two parts, beginning and ending with flour.
Beat the egg whites until stiff. Gently fold the egg whites into the cake mixture. Spread the mixture evenly into the four prepared tins.
Bake at 180 C / Gas 4 for 25 minutes or until a skewer inserted in the centre comes out clean. Allow cakes to cool. Once cool spread Lane cake filling (see below) between layers and ice with white-coloured buttercream cake icing.
To make Lane cake filling:
Put 115g butter and 250g sugar into the top of a double boiler away from the heat. Beat together, add egg yolks and beat well. Stir in water and brandy. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries and coconut. Stir filling until all ingredients are well combined. Remove from heat and allow filling to cool before spreading between cooled cake layers.