Cake suitable for holidays

RECIPE FINDER

December 07, 2005|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Beverly Hartman of Santa Rosa, Calif., was looking for a recipe for a traditional cake that is popular, particularly in the South, around the holidays called a Lane Cake.

Gladys Wilt of Lothian sent in a recipe for this timeless Southern classic. While this is a somewhat time-consuming recipe, it is not particularly difficult and when finished, you will have a beautiful and most delicious treat that is well worth the extra effort. It would be ideal for a Christmas dinner dessert or a splendid addition to a holiday dessert buffet.

I did receive one version of the recipe that suggested the cake could be made using a cake mix and canned frosting. However, it seemed to me that this was one cake that was best made from scratch.

Lane Cake

Makes one 3-layer cake that serves 10 to 12

1 cup butter, softened

2 cups sugar

3 cups sifted cake flour

1 tablespoon plus 1 teaspoon baking powder

3/4 cup milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

8 egg whites (at room temperature)

Lane Cake Filling (see recipe)

Seven-Minute Frosting (see recipe)

pecan halves (optional)

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in flavorings.

Beat egg whites at high speed until soft peaks form; fold into batter. Pour into 3 greased and floured 9-inch round cake pans.

Bake at 325 degrees for 18 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire racks.

Spread Lane Cake Filling between the layers and on top of cake. Spread Seven-Minute Frosting on sides of cake. Decorate with pecan halves if desired.

Per serving (based on 12 servings): 824 calories; 9 grams protein; 35 grams fat; 18 grams saturated fat; 123 grams carbohydrate; 2 grams fiber; 198 milligrams cholesterol; 389 milligrams sodium

Lane Cake Filling

Makes 3 1/2 cups

1/2 cup butter

8 egg yolks

1 1/2 cups sugar

1 cup finely chopped pecans

1 cup finely chopped raisins

1/2 cup finely chopped maraschino cherries

1 cup flaked coconut

1/3 cup bourbon or sherry

Melt butter in a heavy saucepan over low heat. Add egg yolks and sugar, and cook, stirring vigorously, until sugar dissolves and mixture thickens (18 to 20 minutes). Remove from heat, stir in pecans and remaining ingredients. Cool completely.

Per serving (based on 12 servings): 347 calories; 3 grams protein; 20 grams fat; 8 grams saturated fat; 43 grams carbohydrate; 2 grams fiber; 157 milligrams cholesterol; 62 milligrams sodium

Seven-Minute Frosting

Makes 4 1/2 cups

1 1/2 cups sugar

1/3 cup cold water

2 egg whites

1 tablespoon light corn syrup

1 teaspoon vanilla extract

Combine first 4 ingredients in top of a large double boiler. Beat at low speed with an electric mixer for 30 seconds or until just blended.

Place over boiling water; beat constantly on high speed for 7 minutes or until stiff peaks form. Remove from heat. Add vanilla. Beat 2 minutes or until frosting is thick enough to spread.

Per serving (based on 12 servings): 106 calories; 1 gram protein; 0 grams fat; 0 grams saturated fat; 26 grams carbohydrate; 0 grams fiber; 0 milligrams cholesterol; 11 milligrams sodium

RECIPE REQUESTS

Rosalie Howeth of Baltimore is looking for a recipe for spaghetti sauce made using Campbell's tomato soup along with other ingredients.

Jerri Lyn Klimkiewicz of Baltimore is looking for a recipe for a Norwegian fish or seafood chowder.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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