My southern traditional Christmas Cake Recipe - Lane Cake
People LOVE this cake!
1 cup butter or margarine, softened
2 cups sugar
3 1/4 cups all-purpose flour
1 Tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
8 egg whites, stiffly beaten
Filling (recipe follows)
Frosting (recipe follows)
Pecan halves (optional)
Cream butter; gradually add sugar, beating well. Combine dry ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites.
Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.
Spread filling between layers and on top of cake; spread sides with frosting. Garnish with pecan halves, if desired.
Yield: one 3-layer cake
8 egg yolks
1 1/2 cups sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 cup raisins
1 cup flaked coconut
1/4 to 1/2 cup bourbon
1/2 cup sliced maraschino cherries
Combine egg yolks, sugar, and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes until thickened.
Remove from heat, and stir in remaining ingredients. Cool completely.
Yield: Enough for one 3-layer cake
3/4 cup sugar
2 Tablespoons plus 2 teaspoons water
1 egg white
1/2 Tablespoon light corn syrup
Dash of salt
1/2 teaspoon vanilla extract
Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
Yield: Enough to cover the sides of one 3-layer cake.