The history of the Lane Cake is an American colonial cake from the south circa 1800’s. This cake is mentioned in the book To kill a Mocking Bird. This is a modified gluten free version by Nancy Tranter
Cake Batter Ingredients
3 cups sifted gluten free vanilla cake mix brand nuts.com
1/2 cup of vegetable oil
3 eggs
3/4 cup of water room temp
Filling Ingredients
8 large egg yolks, 150 grams
1 1/4 cups granulated sugar, 250 grams
1/2 cup unsalted butter, softened (65 to 67°F) /1 stick, 115 grams
1/4 tsp salt
1/2 cup bourbon or brandy /4 ounces/115 grams
1 tsp vanilla extract
1 cup finely chopped raisins, 145 grams
1 cup finely chopped pecans, 115 grams
1 cup grated coconut, preferably fresh, 90 grams (optional)
1/2 cup finely candied pineapple, 115 grams
1/2 cup finelydried apricot sulfur free, 115 grams
Boiled Frosting Ingredients
1 cup granulated sugar, 200 grams
1/3 cup water, 80 grams
2 large egg whites, 60 grams
¼ teaspoon cream of tartar
1 tsp vanilla extract
Instructions:
Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease three 9- by 1½-inch round springform pans, line the bottoms with parchment paper or wax paper, grease again, and dust with flour.
To make the batter: stir together the gluten free mix, oil, eggs, and water.
Divide the batter equally between the prepared pans. Bake until a tester inserted in the center comes out clean and the cake springs back when lightly touched, 20 to 25 minutes for 3 pans
Let cool in the pans for 10 minutes, then remove to wire racks and let cool completely, at least 1½ hours. The cake can be wrapped and stored at room temperature for up to 1 day.
To make the filling:
Place the egg yolks in a 2-quart saucepan and lightly beat. Add the sugar and beat until smooth. Add the butter and salt and cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and almost translucent, about 10 minutes. Do not boil.
Remove from the heat and gradually stir in the bourbon and vanilla. Add the raisins, pecans, and, if using, coconut and pineapple. Let cool, but do not chill before spreading.
To assemble:
Arrange a cake layer on a serving plate and spread with a third of the filling, about 1 cup. Top with a second cake, spread with half of the remaining filling, and place the third cake layer on top. Spread the remaining filling on top. Place in a covered container.
To make the frosting:
In a small saucepan, stir the sugar and water over low heat until dissolved. Stop stirring, increase the heat to medium-high, and boil until it reaches the soft-ball stage and registers 238°F on a candy thermometer.
Meanwhile, in a large bowl, beat the egg whites on low speed until foamy, about 1 minute. Add the salt or cream of tartar, increase the speed to medium-high, and beat until soft peaks form, about 1 minute.
In a slow, steady stream, beat in the hot syrup. Add the vanilla and beat until cool.
For a 3-layer cake, spread the frosting over the sides of the cake. If not serving on the same day or for leftovers, store in the refrigerator covered.
