Southern Lane Cake
Southern Lane Cake
There's nothing like the taste of a Southern Lane Cake, especially when it's made with bourbon. This cake is perfect for any occasion, but it's especially delicious on Father's Day. The pecans, cherries, and raisins in the filling and topping make this cake remind me of a fruitcake—only so much better!
The bourbon adds a nice depth of flavor to the cake, resulting in a truly delicious dessert that will please any crowd. Thanks to its unique flavor and rich history, the Southern Lane Cake is a must-try for anyone who loves bourbon or fruitcake.
6 medium egg whites
¾ cup softened butter
1 ½ cups sugar
1 tsp vanilla extract
2 ¼ cups all-purpose flour
2 ½ tsp baking powder
½ tsp of salt
¾ cup 2% milk
6 big yolks of eggs
1 cup of sugar
½ cup cubed butter
¼ cup bourbon
1 tbsp grated orange zest
¼ teaspoon of salt
¾ cup raisins
¾ cup pecans, chopped
¾ cup red candied cherries, coarsely chopped
Line the bottoms of 3 greased 9-inch round baking pans with parchment paper. Set aside parchment greased with butter.
In a large mixing bowl, combine the egg whites and set aside for 30 minutes at room temperature.
Cream the butter and sugar until light and fluffy in a separate large mixing bowl. Blend in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt; add to the creamed mixture alternately with the milk, mixing well after each addition.
Fold in egg whites until stiff peaks form. Transfer to the prepared pans.
Bake at 325 °F for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before transferring from pans to wire racks; remove the paper. Allow to cool totally.
In a large saucepan, combine the egg yolks and sugar for the filling. Cook and whisk over medium-low heat until the sugar is dissolved and the sauce thickens (do not boil).
Remove from the heat. Stir in the bourbon, orange zest, and salt. Fold in the raisins, coconut, pecans, and cherries. Cool.
Spread a third of the filling over 1 cake layer on a serving platter.
Repeat layers twice more. Use whipped cream to cover the sides of the cake. Refrigerate until ready to use.