Southern Lane Cake is a classic Southern dessert that embodies the rich flavors and traditions of the American South. This multi-layered cake is a true showstopper, featuring tender layers of vanilla sponge cake filled with a decadent and boozy fruit-and-nut filling. The filling, made with a combination of dried fruits, nuts, and a splash of bourbon or whiskey, is cooked until thick and luscious, giving the cake its signature flavor and texture. Traditionally, the cake is frosted with a light, fluffy meringue or buttercream, making it as beautiful as it is delicious. Perfect for special occasions, holidays, or family gatherings, Southern Lane Cake is a celebration of indulgence and Southern hospitality.
Ingredients:
- For the Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup whole milk
- For the Filling:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 4 large egg yolks
- 1/2 cup bourbon or whiskey
- 1 cup chopped pecans
- 1 cup raisins or dried currants
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- For the Frosting:
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions:
- Bake the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Make the Filling:
- In a medium saucepan, combine the sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 10 minutes.
- Remove from heat and stir in the bourbon or whiskey, chopped pecans, raisins or currants, shredded coconut, and vanilla extract. Let the filling cool completely before using.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a third of the filling over the layer. Repeat with the remaining layers and filling.
- Prepare the Frosting:
- In a small saucepan, combine the sugar, water, and cream of tartar. Cook over medium heat, stirring constantly, until the sugar dissolves. Bring to a boil without stirring and cook until the syrup reaches 240°F (115°C) on a candy thermometer.
- In a large bowl, beat the egg whites until soft peaks form. Gradually pour the hot syrup into the egg whites, beating constantly. Continue to beat until the frosting is thick and glossy. Stir in the vanilla extract.
- Frost the top and sides of the cake with the meringue frosting.
- Serve:
- Allow the cake to set for at least 1 hour before serving. The flavors will continue to develop over time, so it’s even better the next day!
Enjoy your Southern Lane Cake, a decadent and flavorful dessert that’s perfect for any special occasion!
