Page 256 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Lane Cake

Submitted By Pamela Ann Gatlin Schulz
Ingredients:

1 cup butter
2 cups sugar
1 tsp vanilla
3½ cups sifted flour
3⅓ tsp baking powder
¾ tsp salt
8 egg whites

Cream butter well, add sugar gradually, beating
until light and fluffy. Add vanilla, then sifted dry
ingredients alternately with milk, beating until
smooth. Beat egg whites until stiff, but not dry with
electric mixer at high speed. Fold in egg whites and
pour batter into four round 9" pans, greased. Bake
at 375°F for 15 minutes. Spread lane frosting
between layers and on top and sides of cake. Cake
is best if stored for several days to ripen in a cool
place. If stored in an air tight container or freezer
cake will keep for several weeks.

Lane Frosting
8 egg yolks
1½ cups sugar
½ cup margarine
1 cup chopped pecans
1 cup chopped raisins
1 cup shredded (fresh) coconut
1 cup candied cherries
½ tsp salt
⅓ to 1 cup bourbon or rye whiskey

Beat egg yolks slightly. Add sugar and butter. Pour
in sauce pan and cook over medium heat stirring
constantly for about five minutes or until sugar is
dissolved and mixture is slightly thickened. Do not
over cook. Remove from heat and add remaining
ingredients. Let stand until cold before spreading
on cake.

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