Modern Alabama Lane Cake

June 5, 2019
Created by Harmons
3 hours 30 minutes
Serves 8-10
  • Cooking spray
  • Cake
  • 3 cups cake flour, sifted
  • 2 cups sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 1 cup whole milk, at room temperature
  • 1 tsp vanilla extract
  • 8 egg whites, at room temperature
  • Filling
  • 8 egg yolks
  • 1 whole egg
  • 1 cup cup sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • 1/3 cup bourbon
  • 1 cup golden raisins
  • Frosting
  • 1/2 cup water
  • 1 1/2 cups sugar
  • 2 Tbsp Tbsp light corn syrup
  • 1/4 tsp tsp cream of tartar
  • 3 large egg whites
  • Pinch of salt
  • 1 1/2 tsp vanilla extract
  • Garnishes
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut, toasted
  • 5 maraschino cherries, drained and cut in half

Preheat oven to 350°. Prepare 3 round 8” cake pans with cooking spray, line with parchment rounds, and spray parchment.

To make the cake, in a bowl, combine flour, sugar, baking powder, and salt. With an electric mixer on low, combine the dry ingredients for about 20 seconds. With mixer on low, add butter until mixture is fine crumbs. Add milk and vanilla and mix on low for 5 minutes. Slowly add egg whites and mix for 3 minutes. Pour batter equally into prepared pans. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let cool in pans for 15 minutes, then remove from pans and cool completely on cooling racks.

To make the filling, in a medium saucepan over medium-high heat, add egg yolks, whole egg, sugar, butter, and milk and bring to a boil, stirring constantly. Once boiling, cook for 2-3 minutes. Remove from heat and let cool for 5 minutes. Add vanilla, bourbon, and raisins. Refrigerate until completely cooled, about 1 hour.

To make the frosting, in a heavy saucepan over medium heat, combine water, sugar, and corn syrup. Cover pan and bring sugar mixture to a full boil. Remove lid and continue boiling syrup, without stirring, until it reaches 242° on a candy thermometer or until syrup spins a thread when a small amount is dropped from a spoon back into boiling mixture. Remove from heat.

In a clean bowl of a stand mixer fitted with the whisk attachment, add cream of tartar and egg whites. Beat on low speed with a pinch of salt until whites reach soft peaks. Continue to beat while gradually adding hot syrup in a thin, steady stream. Add vanilla and continue beating until whites hold stiff peaks, 8-10 minutes. Transfer to a pastry bag.

To assemble cake, place one layer of cake on a cake board or platter. Pipe frosting around edge of first layer. Frost with one third of filling on top only. Do not frost sides. Place another layer of cake on top, pipe around edge with frosting and spread another 1/3 portion of filling. Repeat for last layer of cake, frosting and filling. Frost sides with white frosting. Sprinkle nuts and coconut on top. Garnish with cherry halves.