This Alabama Lane Cake is a bourbon-laden layer cake with a coconut pecan icing that's traditional in the American South and especially Alabama.
For the filling:
For the filling:
To assemble cake:
Ingredients:
For the cake:- 3 cups 340g cake flour, sifted
- 2 cups 400g granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup 226g unsalted butter, cold and cut into cubes (store in refrigerator until ready to use)
- 1 cup 225ml whole milk, at room temperature
- 1 teaspoon vanilla extract
- 8 egg whites at room temperature (1 cup or 225ml)
For the filling:
- 8 egg yolks
- 1 whole egg
- 2 cups 400g granulated sugar
- 1/2 cup 113g unsalted butter, softened
- 1/4 cup 55ml whole milk
- 1 teaspoon vanilla extract
- 1/2 cup 120ml bourbon (such as Evan Williams)
- 1 cup 150g golden raisins
- 2 cups 200g chopped pecans
- 1 cup 125g sweetened shredded coconut
- 10 maraschino cherries drained and cut in half
Instructions:
For the cake:- Preheat oven to 350°F. Prepare 3 round 8-inch cake pans by brushing with homemade pan release* (goop), lining with parchment rounds and brushing on more goop.
- Place cake flour, sugar, baking powder and salt in a medium bowl. With an electric mixer on low, combine the dry ingredients for about 20 seconds.
- Take the butter out of the refrigerator. With the mixer on low, add the butter, one cube at a time. Mix on low until you have achieved fine crumbs.
- With mixer on low, add the milk and vanilla. Continue to mix on low for 5 minutes. Then gradually add the egg whites in several batches. Mix on low for 3 more minutes.
- Pour batter into prepared pans with equal amounts in each pan (about 1 1/2 cups or 388g per pan). Bake for 25 minutes or until a toothpick inserted in center comes out clean (a few crumbs on toothpick is ok). DO NOT OVERBAKE! Let cakes cool in the pans for 15 minutes. Then remove from pans and cool completely on cooling racks. Frost when cooled. Store in an airtight container at room temperature for 1-2 days. To keep fresh longer, store in airtight container in refrigerator.
- *Goop is homemade pan release. You can easily make it by combining 1/2 cup vegetable shortening (such as Crisco), 1/2 cup vegetable oil and 1/2 cup flour in the bowl of an electric mixer. Beat on medium speed until smooth and creamy. Brush on pans to prevent sticking. Store in the refrigerator in an airtight container for months. Or you can use non-stick cooking spray. To cut the parchment circles, place a clean pan on top of parchment paper. Use a sharpee marker to trace the outer edge of pan onto paper. Cut with scissors.
For the filling:
- Combine egg, yolks, sugar, butter, and milk in a medium saucepan. Stir constantly and bring to a boil over medium high heat. It's important to keep stirring, so you don't have scrambled eggs. Once it's boiling, continue stirring vigorously for 2-3 minutes. Remove from heat and cool for 5 minutes. Stir in vanilla, bourbon, raisins, nuts and coconut. Refrigerate for about 1 hour or until completely cooled. It's ready to frost the cake. Divide into thirds.
To assemble cake:
- Place one layer of cake on a cake board or platter. Frost with one third of the filling on the top only. Do not frost the sides. Place another layer of cake on top and spread another 1/3 portion of filling. Repeat for last layer of cake and filling. Place cherry halves on top. It's ready to serve.
