Mr. Food: Lane Cake (07/15/22)
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Cooking Miss Maudie's Lane Cake from To Kill A Mockingbird
I managed to film and edit cooking a boozie holiday cake with a 5 month old!
My guess for Miss Maudie's Lane Cake
Cake:
Bake 8 inch white cakes of your recipe choice cooled and cut into layers
Filling:
1 cup bourbon, brandy, other booze or light colored fruit juice
1 cup raisins carefully picked clean of stems or seeds
1 cup sugar
8 egg yolks
1 stick butter
1 cup pecan pieces free of shell fragments
1 teaspoon vanilla
Glaze Frosting:
Two batches if glaze are needed if doing both the sides and top
1 cup confectioner's sugar
2 tablespoons bourbon, brandy, other booze or light colored fruit juice
2 tablespoons neutral or complementary flavored oil (like pecan oil)
Loosen glaze for better drips by adding in more liquid.
50 Tastes: Alabama Lane Cake
The first in a series of recreating 1 dessert from each of the 50 States. The Lane Cake is a confection of a creamy, boozy curd-like filling of raisins and various other mix-ins sandwiched between four thin layers of white sponge caked and encased in what the recipe calls “boiled white frosting”.
The full recipe and post can be found on my blog!
Alabama Lane Cake. Part 2 - The filling
½ cup of butter
2 cups of sugar
8 egg yolks
1 cup of chopped pecans
1 cup of flaked sweetened coconut
1 cup of raisins
¾ cup of grape juice
Professional Baker Teaches You How To Make SOUTHERN LANE CAKE!
Southern Lane Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 3-layer, 8-inch cake
Serves 16
Ingredients
Cake
1 cup (225 g) unsalted butter, at room temperature
2 cups (400 g) sugar
3 cups (390 g) cake & pastry flour
2 tsp (6 g) baking powder
½ tsp (3 g) salt
1 cup (250 ml) 2% milk, at room temperature
1 tsp (5 ml) vanilla extract
8 egg whites, at room temperature
Filling
½ cup (115 g) unsalted butter
1 cup (200 g) packed light brown sugar
8 large egg yolks
1 tsp (5 ml) vanilla extract
1 cup (150 g) raisins
1 cup (100 g) sweetened flaked coconut
1 cup (100 g) lightly toasted pecan pieces
½ cup (95 g) diced candied orange peel
Icing
2/3 cup (160 ml) water
2 ½ cups (300 g) sugar
1/3 cup (80 ml) golden corn syrup
2 egg whites
1 tsp (5 ml) vanilla extract
Directions
1. For the cake, preheat the oven to 350 F (175 C). Grease 3 8-inch round cake pans. Line the bottoms of the pans with parchment paper and dust the sides of the pans with flour, tapping out any excess.
2. Beat the butter and sugar well (the sugar will not dissolve, but will be granular). Sift the flour, with the baking powder and salt and add this to the butter mixture alternately with the milk, starting and ending with flour and beating well after each addition. Beat in the vanilla.
3. Whip the egg whites on medium high speed until they hold a stiff peak when the beaters are lifted. Fold the whites into the batter in two additions. Scrape the batter into the prepared pans, spread to level and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 30 minutes in their pans then turn them out onto a cooling rack to cool completely.
4. Prepare the filling when the cakes are cooled, so that you can use it while still warm. Melt the butter in a medium saucepot over medium low heat and whisk in the brown sugar and egg yolks. Increase the heat to medium and continue to cook the mixture, whisking constantly, until it has thickened, about 6 minutes. Remove the pot from the heat and stir in the vanilla, raisins, coconut, pecans and candied orange peel.
5. Remove the parchment from the first cake layer and place on a plate. Spread half of the filling over the cake, top with a second layer and spread the remaining filling over it, topping with the final cake layer.
6. For the frosting, bring the water, sugar, corn syrup and salt up to a boil over high heat and ready the egg whites in a bowl. Once the sugar dissolves fully and begins to boil, whip the egg whites until they are foamy and add about 2 tablespoons of the liquid sugar, whipping the whites on high for 15 seconds. Continue to boil the sugar until it reaches 240 F (115 C) on a candy thermometer. While whipping the eggs whites on medium high, carefully pour in the hot sugar (pour it down the side of the bowl to avoid splashing) and then increase the speed to high and continue to whip until the frosting cools to just above body temperature, about 8 minutes and holds its shape when the beaters are lifted. Whip in the vanilla.
7. Use the frosting right immediately after preparing as it sets up quickly. Spread it generously over the top and sides of the cake, using your spatula to create swishes and swirls. Let the cake set for an hour, up to 4 hours before serving, and chill after that time.
The cake will keep for up to 3 days.
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The Lane Cake | Southern Living
This Lane Cake recipe showcases fresh, homegrown ingredients with only the barest of embellishments to enhance the food’s natural flavor.
Get the recipe:
Ingredients:
CAKE LAYERS: 2 1/4 cups sugar; 1 1/4 cups butter; 8 large egg whites; 3 cups all-purpose soft-wheat flour (such as White Lily); 4 teaspoons baking powder; 1 tablespoon vanilla extract; Shortening PEACH FILLING: Boiling water; 8 ounces dried peach halves; 1/2 cup butter; 1 cup sugar; 8 large egg yolks; 3/4 cup sweetened flaked coconut; 3/4 cup chopped toasted pecans; 1/2 cup bourbon; 2 teaspoons vanilla extract; PEACH SCHNAPPS FROSTING: 2 large egg whites; 1 1/2 cups sugar; 1/2 cup peach schnapps; 2 teaspoons light corn syrup; 1/8 teaspoon table salt
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