Lane Cake to Celebrate Go Set a Watchman

Lane Cake
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  1. 1 cup butter, softened
  2. 2 cups sugar
  3. 3 cups all-purpose flour
  4. 2 1/2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 11⁄2 cups whole milk
  7. 1 teaspoon vanilla extract
  8. 8 large egg whites
  9. Lane Cake Filling (recipe follows)
  10. Lane Cake Frosting (recipe follows)
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line the bottoms of pans with parchment paper; spray again with baking spray.
  2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy, stopping occasionally to scrape sides of bowl.
  3. In a medium bowl, sift together flour, baking powder, and salt. Add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Add vanilla, beating to combine.
  4. In a large bowl, beat egg whites at high speed with an electric mixer just until stiff peaks form. Fold egg whites into batter. Divide batter evenly among prepared pans.
  5. Bake until a wooden pick inserted in the center of layers comes out clean, approximately 24 minutes. Let layers cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  6. Spread Lane Cake Filling between cake layers, spreading almost to the edge. Spread Lane Cake Frosting on top and sides of cake.
Southern Lady Magazine
Lane Cake Filling
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  1. 8 large egg yolks
  2. 1 cup sugar
  3. ½ cup butter
  4. 1 cup chopped pecans, toasted
  5. 1 cup sweetened, flaked coconut
  6. ¾ cup dried tart cherries, chopped
  7. ¾ cup golden raisins, chopped
  8. 2 tablespoons dry sherry
  1. In a large, heavy saucepan, combine egg yolks, sugar, and butter. Cook over medium heat, whisking constantly, until mixture registers 160° on a candy thermometer, 5 to 7 minutes. Remove from heat. Stir in pecans, coconut, cherries, raisins, and sherry. Spoon into a bowl. Let stand until mixture cools and reaches a spreadable consistency, 25 to 30 minutes.
Southern Lady Magazine
Lane Cake Frosting
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  1. 1 cup sugar, divided
  2. 1/3 cup water
  3. 1 tablespoon light corn syrup
  4. 4 large egg whites
  5. ¼ teaspoon cream of tartar
  6. 1 teaspoon vanilla extract
  1. In a small, heavy saucepan, combine 2⁄3 cup sugar, 1⁄3 cup water, and corn syrup, stirring just until combined. Cook, without stirring, over medium-high heat until a candy thermometer registers 240° (see kitchen tip), approximately 6 minutes. Remove from heat.
  2. In a large bowl, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining 1⁄3 cup sugar, beating just until soft peaks form. With mixer on medium speed, slowly add hot sugar syrup in a thin steady stream to egg whites. Increase speed to high; beat until stiff peaks form and mixture is thick and glossy. (Do not overbeat.) Use immediately.
Southern Lady Magazine