Baking an Alabama Lane Cake

The Alabama Lane Cake is a classic Southern dessert, known for its layers of sponge cake, bourbon-infused filling, and fluffy frosting. This recipe might seem long, but each step is simple and rewarding!

Part 1: Baking the Cake Layers

Ingredients:

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup vegetable shortening
• 1 cup milk
• 1 teaspoon vanilla extract
• 4 large egg whites

Instructions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This prevents the cake from sticking.

2. Combine Dry Ingredients: In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.

3. Add Wet Ingredients: Add the softened butter, shortening, milk, and vanilla extract to the dry ingredients. Mix with an electric mixer on low speed until just combined. Increase the speed to medium and beat for 2 minutes.

4. Beat Egg Whites: In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form.

5. Fold Gently: Gently fold the egg whites into the batter in three additions. Be careful not to overmix, or the cake will be tough.

6. Bake: Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.

7. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Part 2: Making the Filling

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 6 large egg yolks
• 1/2 cup bourbon (or substitute with apple cider or orange juice)
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1 cup raisins

Instructions:

1. Combine Butter and Sugar: In a saucepan, combine the butter and sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.

2. Add Egg Yolks: In a separate bowl, whisk the egg yolks lightly. Slowly pour a small amount of the hot butter mixture into the egg yolks, whisking constantly to temper them. This prevents them from cooking too quickly. Then, pour the egg yolk mixture into the saucepan with the remaining butter mixture.

3. Cook Until Thickened: Cook over medium heat, stirring constantly, until the filling thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes.

4. Stir in Remaining Ingredients: Remove from heat and stir in the bourbon, pecans, coconut, and raisins. Let the filling cool completely.

Part 3: Making the Frosting

Ingredients:

• 7 large egg whites
• 1 1/2 cups granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Instructions:

1. Combine Ingredients: In a heatproof bowl (such as stainless steel) set over a saucepan of simmering water (double boiler), combine the egg whites, sugar, and cream of tartar.

2. Cook and Whisk: Cook, whisking constantly, until the sugar is completely dissolved and the mixture is hot to the touch. This usually takes about 5-7 minutes. Be sure the bowl doesn't touch the water.

3. Beat Until Stiff: Remove the bowl from the heat and beat with an electric mixer on high speed until stiff, glossy peaks form. Beat in the vanilla extract.

Part 4: Assembling the Cake

1. Level the Layers: If necessary, level the cake layers with a serrated knife.

2. Assemble: Place one cake layer on a serving plate. Spread with a generous amount of filling. Repeat with the remaining cake layers and filling.

3. Frost: Frost the entire cake with the meringue frosting. Make swirls with a spatula or spoon for a decorative touch.

4. Chill: Chill the cake in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together.

Enjoy your delicious Alabama Lane Cake!