Lane Cake Alabama – Layered Bourbon Pecan Raisin Coconut Cherry Custard Sponge

I’m thrilled to share my take on Alabama’s Lane Cake, a scrumptious layered sponge brimming with bourbon-soaked pecans, raisins, coconut, cherries, and creamy custard. Originating in the late 1800s from Emma Rylander Lane, it’s a Southern gem perfect for celebrations. Start by creaming butter and sugar, then bake the layers before adding that boozy filling. Explore further for my full recipe and handy tips to make it your own.

History

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Lane Cake, a beloved Southern dessert originating from Alabama in the late 19th century, was created by Emma Rylander Lane and reflects the region’s rich culinary heritage influenced by American and European baking traditions.

Regional variations across the South often include differences in the boozy filling—such as varying amounts of bourbon or additions like pecans—which signify local ingredient availability and family adaptations, highlighting the cake’s adaptability and cultural evolution.

Traditionally, it’s served during festive occasions like weddings, holidays such as Christmas, and community gatherings, symbolizing celebration and hospitality in Alabama’s social fabric.

Ingredients

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– First things first, let’s talk about the flour: You’ll need about 2 cups of all-purpose flour, the kind that’s versatile and forgiving, because who hasn’t fumbled with measuring cups and ended up with a little extra on the counter?

It’s the backbone of those fluffy layers, making you wonder how something so simple could hold up all that delicious boozy goodness.

• Sugar, oh sugar, where would we be without you? Grab 1 ½ cups of granulated sugar for that sweet punch – it’s what turns a plain cake into something magical, and I always picture it sparkling like tiny jewels, even if I’m the type to spill a few grains just for good measure.
• Butter makes everything better, doesn’t it? You’ll want 1 cup of unsalted butter, softened to room temperature so it’s easy to cream, because fighting with cold butter is like wrestling a stubborn cat – playful exaggeration, but you get the idea for that smooth, rich base in the cake and filling.
• Eggs are the unsung heroes here: Go for 6 large eggs, separated into yolks and whites, since they’ll star in both the cake layers and that iconic boozy filling – I mean, can you imagine the fluff without them?

They’re like the glue that binds it all, minus the mess I’d probably make if I weren’t careful.

• Milk, because every cake needs a little liquid love: Measure out 1 cup of whole milk to keep things moist and tender – it’s that everyday ingredient that sneaks in and makes you think, what if I used something fancier, but nah, this keeps it approachable and real.
• Bourbon, the soul of Lane Cake’s filling: Pour in about ½ cup of good-quality bourbon for that kick, varying it based on your crowd, because who doesn’t enjoy a little playful debate over whether more is merrier?

It’s the part that adds that Southern charm, making you pause and savor the thought of those festive gatherings.

• Nuts for that crunch: Chop up 1 cup of pecans, toasted if you’re feeling fancy, since they bring texture and a nutty depth to the filling – I often wonder if they’re the reason this cake feels so hearty, like a hug in dessert form, without overdoing it on the prep.
• Raisins, the sweet bits that plump up nicely: You’ll need 1 cup of seedless raisins, soaked in a bit of the bourbon for extra flavor – they’re like little surprises in every bite, and I can’t help but exaggerate how they make the filling pop, turning ordinary into extraordinary.
• Vanilla extract, for that warm undertone: Add 2 teaspoons to brighten everything up, because it’s the quiet flavor that ties it all together, making me think of cozy kitchens and that chatty rhythm of baking on a lazy afternoon.
• Baking powder, the lifter of dreams: Just 2 teaspoons will do the trick for those light, airy layers – it’s one of those ingredients that works quietly, and I always chuckle at how it defies expectations, like a secret weapon in your back pocket.
• For the frosting, don’t forget 4 egg whites and 1 cup of granulated sugar: These team up for a fluffy boiled frosting, the kind that requires a watchful eye, because who hasn’t pondered the fine line between perfect peaks and a sticky mishap?

It’s the crowning touch that makes Lane Cake feel celebratory.

– And a pinch of salt, say ½ teaspoon, to balance it all: It’s that subtle player that enhances every flavor without stealing the show, making you reflect on how even the smallest things can make a big difference in the kitchen dance.

Cooking Steps

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Let’s embark on making this Lane Cake, where the real magic happens in the kitchen – turning simple ingredients into a showstopper dessert that feels like a party on a plate. First off, start by preheating your oven to 350°F, because who wants a cake that doesn’t rise to the occasion? Cream together the 1 cup of unsalted butter and 1 ½ cups of granulated sugar in a large bowl until it’s light and fluffy, taking your time to get that smooth texture; it’s like giving the butter a spa day, making sure every bit blends perfectly without any lumps sneaking in.

Now, for the cake layers, beat in the yolks from your 6 large eggs one at a time, adding a teaspoon of vanilla extract for that warm, inviting flavor – it’s the little touch that whispers “Southern comfort.” Alternate adding the 2 cups of all-purpose flour and 1 cup of whole milk to the mixture, stirring gently to keep things from getting too tough; think of it as a dance, where you mix just enough to combine without overdoing it. Pour the batter into greased and floured cake pans, then bake for about 25-30 minutes until a toothpick comes out clean – that golden moment when you peek in and wonder if it’s ready to steal the show.

Once your cake layers have cooled, whip up the boozy filling to bring it all together. In a saucepan, cook the whites from your 6 large eggs with a bit more sugar until it’s thick and glossy, then stir in the ½ cup of bourbon, 1 cup of chopped pecans, and 1 cup of seedless raisins that you’ve soaked in a splash of bourbon for extra plumpness; it’s that step where you might spill a drop and chuckle, thinking, what if this filling turns out even better than planned?

Spread this mixture between the cooled cake layers, stack them up, and let it chill in the fridge for an hour or so – because sometimes, waiting makes the flavors sing, turning your efforts into a cake that’s as charming as a lazy Alabama afternoon.

Tips and Variations

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If you’re whipping up this Lane Cake Alabama and want to tweak things a bit, consider swapping out the bourbon for rum or brandy in the filling for a fun twist that might make the flavors dance a little differently, almost like giving your cake a new personality without straying too far from its Southern roots.

For a lighter version, you could reduce the sugar by a quarter cup in the batter and opt for chopped walnuts instead of pecans, adding that nutty crunch while keeping the texture just right—after all, who says you can’t make a classic feel a tad healthier without losing its charm?

And here’s a handy tip: if your raisins seem a little dry, soak them longer in that splash of booze, maybe even overnight, so they plump up beautifully and blend in seamlessly, turning what could be a fussy step into an easy win that leaves you wondering why you didn’t think of it sooner.

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