American Cakes - Lane Cake History and Recipe
"The History of Lane Cake and a Traditional Recipe for this Classic Southern Boozy Layer Cake From Food Historian Gil Marks...."
INGREDIENTS
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3 1/2 cups sifted cake flour or 3 cups all-purpose flour, sifted (/12.25 ounces/350 grams)
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3 1/2 tsp double-acting baking powder
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1/8 tsp salt
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1/4 tsp grated nutmeg (optional)
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2 cups granulated sugar (/14 ounces/400 grams)
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1 cup unsalted butter, softened (65 to 67°F) - (2 sticks/8 ounces/455 grams)
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2 tsp vanilla extract (or 1 teaspoon orange extract)
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1 cup milk (/8 fluid ounces/8.5 ounces/240 grams)
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8 large egg whites (1 cup/8.5 ounces/240 grams)
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8 large egg yolks (/9 tablespoons + 1 teaspoon/5.25 ounces/150 grams)
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1 1/4 cups granulated sugar (/8.75 ounces/250 grams)
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1/2 cup unsalted butter, softened (65 to 67°F) (/1 stick /4 ounces/115 grams)
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1/4 tsp salt
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1/2 cup bourbon or brandy (/4 ounces/115 grams)
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1 tsp vanilla extract
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1 cup finely chopped raisins (/5 ounces/145 grams)
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1 cup finely chopped pecans (/4 ounces/115 grams)
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1 cup grated coconut, preferably fresh (/3 ounces/90 grams (optional))
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1/2 cup finely chopped candied, dried tart, or maraschino cherries or pineapple (/4 ounces/115 grams (optional))
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1 cup granulated sugar (/7 ounces/200 grams)
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1/3 cup water (/2.75 ounces/80 grams)
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2 large egg whites (/¼ cup/2.125 ounces/60 grams)
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Pinch salt, or ¼ teaspoon cream of tartar
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1 tsp vanilla extract
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