Christmas Lane Cake

Opal Jackson-Cakmak


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

★★★★★ 1 vote


see below


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
2For 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

About this Recipe

Course/Dish: Cakes, Other Desserts