Christmas Lane Cake

Opal Jackson-Cakmak


Dried cherries and apricots highlight this
impressive version of a southern classic.


★★★★★ 1 vote


How to Make Christmas Lane Cake


  1. Cake:
    3 1/4 cups sifted all purpose flour
    3 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1 cup (2 sticks) unsalted butter,
    room temperature
    2 cups sugar
    1 teaspoon vanilla extract
    1 cup whole milk
    8 large egg whites

    3/4 cup bourbon
    3/4 cup dried tart cherries
    3/4 cup finely chopped dried apricots
    8 large egg yolks
    1 1/3 cups sugar
    1/2 cup (1 stick) unsalted butter,
    room temperature
    1 cup pecans, toasted, chopped
    1 cup sweetened flaked coconut
    4 ounces bittersweet (not unsweetened)
    or semisweet chocolate, chopped

    1 1/2 3-ounce packages cream cheese,
    room temperature
    3/4 cup powdered sugar
    3 tablespoons bourbon
    1 1/2 teaspoons vanilla extract
    1 1/2 cups chilled whipping cream
    Pecan halves (optional)
    Dried apricot halves
  2. For cake: Preheat oven to 375 degrees F. Butter and flour four 9-inch-
    diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed
    paper. Sift first 4 ingredients into medium bowl. Beat butter and 1 1/2
    cups sugar in large bowl until smooth. Beat in vanilla. Beat in flour
    mixture in 3 additions alternately with milk in 2 additions. Using clean
    dry beaters, beat whites in another large bowl until soft peaks form.
    Gradually add remaining 1/2 cup sugar, beating until whites are stiff but
    not dry. Fold 1/3 of whites into butter mixture. Fold in remaining whites
    in 2 additions. Divide batter among pans (batter will be about 1/2 inch
    deep). Bake cakes until tester inserted into center comes out clean, about
    20 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
    For filling: Mix bourbon, cherries and apricots in small bowl. Cover; let
    stand at room temperature until most of bourbon is absorbed and fruit
    softens, at least 3 hours and up to 1 day. Using electric mixer, beat yolks
    and sugar in medium bowl until mixture falls in heavy ribbon when beaters
    are lifted, about 5 minutes. Beat in butter. Transfer yolk mixture to heavy medium saucepan. Stir over medium-low heat until thermometer registers
    160 degrees F and mixture is thick, about 15 minutes. Remove from heat;
    mix in nuts, coconut and fruit mixture. Chill until cold, about 4 hours. Mix
    in chocolate. (Cake layers and filling can be made 1 day ahead. Wrap
    cakes; store at room temperature. Cover filling; chill.)
    Place 1 cake layer on platter. Spread with 1/3 of filling. Repeat layering of
    cake and filling 2 more times. Top with final cake layer, pressing slightly.
    Chill cake.
    For frosting: Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth. Beat in bourbon and vanilla. Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form. Add cream cheese mixture to whipped cream; beat until stiff enough to spread. Spread
    frosting over top andside

Printable Recipe Card

About Christmas Lane Cake

Course/Dish: Cakes, Other Desserts

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