Cake • 2 sticks unsalted butter, plus more for greasing pans • 3-1/2 cups cake flour, sifted • 4 teaspoons baking powder • 1/2 teaspoon kosher salt • 2 cups sugar • 1 teaspoon vanilla extract • 1 cup milk • 1/2 teaspoon cream of tartar • 8 egg whites Filling • 1 cup sugar • 8 egg yolks • 1/2 cup bourbon or brandy • 1 stick unsalted butter, cubed • 1 cup raisins • 1 cup chopped pecans • 1 cup grated coconut • 1 teaspoon vanilla extract
CAKE FACTS:
Frosting • 1-1/2 cups sugar • 2 tablespoons light corn syrup • 1/4 teaspoon kosher salt • 4 egg whites Heat oven to 350 degrees. Grease and flour two 9” cake pans; set aside. Whisk together flour, baking powder, and salt in a medium bowl and set aside. In the bowl of a stand mixer fitted with a paddle, beat butter, 1-2/3 cups sugar, and vanilla on medium-high speed until pale and fluffy. Alternately add the flour mixture and milk in three batches until just combined. In a separate large bowl, whisk together cream of tartar and egg whites until soft peaks form; slowly add remaining sugar and continue whisking until stiff peaks form. Add to cake batter mixture and fold until combined. Divide batter between prepared cake pans and smooth tops; bake until golden brown and a toothpick inserted in the middle of the cakes comes out clean—about 40 minutes. Let cool for 30 minutes, remove from pans, and cool completely. Using a long, serrated knife, halve both cakes horizontally to create four layers in all and set them aside. For filling, whisk together sugar and yolks in a four quart saucepan. Whisk in bourbon and butter, and heat over medium heat. Bring to a simmer, whisking constantly, and cook until mixture thickens to the consistency of loose pudding (about two minutes). Remove from heat and let cool completely. Stir in raisins, pecans, coconut, and vanilla; set aside. For the frosting, combine the sugar, corn syrup, salt, and egg whites in the bowl of a stand mixer. Place the bowl over a saucepan of simmering water so the bottom of the bowl does not touch the water. Cook, whisking often, until the sugar dissolves and an instant-read thermometer inserted into the egg whites reads 140 degrees. Place the bowl on the stand mixer fitted with a whisk, and whisk the mixture on medium-high until tripled in volume and stiff peaks form. While the frosting whips, place one cake layer on a cake stand and top with 1/3 filling. Repeat with remaining cake layers and filling, leaving top layer uncovered. When frosting is ready, spread it over the top and sides of the cake until the cake is evenly covered. If desired, use cherries and nuts to decorate the top of the cake. Chill before serving.
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The most expensive cake ever reported was $30 million. This wedding cake was made by Buddy Valastro (from TLC’s show, “Cake Boss”) at the request of a New York socialite who wanted the perfect cake for her diamond gala event. On the cake were sapphires, emeralds, rubies, and diamonds.
The Lane Cake is a Southern holiday tradition. This cake, first made popular in the Harper Lee’s TO KILL A MOCKINGBIRD was noted for its high amounts of alcohol— Scout: “Miss Maudie Atkinson baked a Lane cake so loaded with shinny it made me tight.” Filled with pecans, raisins, and coconut, and as much bourbon as you care to fill it with, this cake is sure to leave you in the holiday spirit!