Lane Cake

Mrs. Kenneth Brantley

8 egg whites, beaten till they hold a peak, but are not dry. Set aside.

Cream:

  • 1 cup butter or oleo
  • 2 cups sugar

Sift together:

  • 2 3/4 cups cake flour
  • 3 tsp baking powder
  • 3/4 tsp salt

Add to creamed mixture, alternately with 3/4 cup cup milk, less 2 Tbsp.

Fold in:

  • beaten egg Whites
  • 1 1/2 tsp vanilla, optional

Bake in 3 greased 9″ layer pans at 350° about 20-25 minutes.

Filing:

8 egg yolks beaten slightly in medium size saucepan.

Add:

  • 1 cup sugar
  • 1/2 cup butter

Cook over medium heat, stirring constantly, about 5 – 7 minutes or till sugar is dissolved and mixture is slightly thickened. Remove from heat and pour into a bowl. Cool slightly.

Gradually add 1/3 cup Bourbon (or 2 Tbsp brandy extract and 2 Tbsp water), blending well.

Stir in:

  • 3/4 cup quartered candied cherries
  • 3/4 cup coarsely chopped pecans
  • 1 1/3 cups, approximately flaked coconut.

Cool Thoroughly at room temperature. Spread between layers and on top of cooled cake.

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