Dessert: United States – Alabama, Southern United States – Lane Cake

Serving Size: 10

Approximate Time

Prep 1 hr 30 min

Cook 40 min

Additional 12 hrs

Total 14 hrs

Ingredients

- Cake
  - 2 1/2 cups (312 g) cake flour
  - 2 tsp (8 g) baking powder
  - 1/2 tsp (3 g) fine salt
  - 1 cup (226 g) unsalted butter, room temperature
  - 1 3/4 cups (350 g) granulated sugar
  - 6 large eggs, separated (approx. 300 g)
  - 1 cup (240 ml) buttermilk
  - 1 tsp (5 ml) vanilla extract
  - 1/4 tsp (1 g) cream of tartar

- Filling (Lane-style bourbon filling)
  - 1/2 cup (120 ml) bourbon or whiskey, plus 1/4 cup (60 ml) for soaking raisins
  - 1/2 cup (75 g) golden raisins or regular raisins
  - 1 1/2 cups (300 g) granulated sugar
  - 4 large egg yolks (approx. 72 g)
  - 1 can (12 fl oz / 354 ml) evaporated milk
  - 1/2 cup (120 ml) heavy cream
  - 1/2 cup (113 g) unsalted butter (1 stick)
  - 2 tsp (10 ml) vanilla extract
  - 1 1/2 cups (170 g) chopped pecans, toasted
  - 1 cup (85 g) sweetened shredded coconut
  - Pinch fine salt

- Frosting (Seven-minute / cooked white icing)
  - 1 1/2 cups (300 g) granulated sugar
  - 1/2 cup (120 ml) water
  - 2 tbsp (30 ml) light corn syrup (optional, for gloss and stability)
  - 3 large egg whites (approx. 90 g)
  - Pinch fine salt
  - 1 tsp (5 ml) vanilla extract

Instructions

Short Description:
A classic Alabama Lane Cake: tender white layer cake filled with a boozy, custard-like filling studded with pecans, shredded coconut, and bourbon-soaked raisins, then frosted with a glossy white icing. Rich, boozy, and traditionally made to age a day for best flavor.

Regional Notes:
This Alabama variation features the signature filling of pecans, shredded coconut, and raisins soaked in bourbon or whiskey—ingredients and technique that distinguish it from other Southern layer cakes. The filling is a cooked, egg-yolk–based custard folded with chopped pecans and coconut, spread between white sponge layers and often frosted with a cooked white icing.

1. Soak the raisins: place 1/2 cup (75 g) raisins in a small bowl with 1/4 cup (60 ml) bourbon or whiskey. Cover and let soak at room temperature for at least 2 hours or refrigerate overnight for best flavor.
2. Preheat oven and prepare pans: heat oven to 350°F (175°C). Grease and flour three 9-inch (23 cm) round cake pans and line bottoms with parchment. Set aside.
3. Toast pecans and prepare dry ingredients: spread 1 1/2 cups (170 g) chopped pecans on a baking sheet and toast in the oven 6–8 minutes until fragrant; cool. In a medium bowl whisk together 2 1/2 cups (312 g) cake flour, 2 tsp (8 g) baking powder, and 1/2 tsp (3 g) salt; set aside.
4. Beat butter and sugar: in a large bowl or stand mixer, cream 1 cup (226 g) unsalted butter and 1 3/4 cups (350 g) granulated sugar on medium-high until light and fluffy, about 3–4 minutes.
5. Add yolks and vanilla: with mixer on medium, add the egg yolks (from the separated eggs) a few at a time—reserve the whites for later—then beat in 1 tsp (5 ml) vanilla extract until incorporated.
6. Alternate flour and buttermilk: add the dry ingredients in three additions, alternating with 1 cup (240 ml) buttermilk, beginning and ending with flour. Mix each addition just until combined; do not overmix.
7. Whip egg whites: in a clean bowl, add the 6 reserved large egg whites (approx. 300 g) and 1/4 tsp (1 g) cream of tartar. Beat to soft peaks, then gently fold the whites into the batter in three additions until homogenous but still light.
8. Bake layers: divide batter evenly among prepared pans. Bake 18–22 minutes, rotating pans halfway, until a toothpick inserted into centers comes out clean and cakes spring back lightly to the touch. Cool pans on a rack 10 minutes, then invert cakes onto racks to cool completely.
9. Make the filling base: in a medium heavy saucepan, whisk together 1 1/2 cups (300 g) granulated sugar and 4 large egg yolks (approx. 72 g) until smooth. Whisk in 1 can (354 ml) evaporated milk and 1/2 cup (120 ml) heavy cream until combined.
10. Cook custard: place saucepan over medium-low heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 8–10 minutes (do not boil vigorously or you may curdle). Remove from heat.
11. Finish filling: immediately stir in 1/2 cup (113 g) unsalted butter until melted and smooth, then add 2 tsp (10 ml) vanilla, 1/2 cup (120 ml) bourbon or whiskey, a pinch of salt, the toasted pecans 1 1/2 cups (170 g), 1 cup (85 g) shredded coconut, and the bourbon-soaked raisins plus any remaining soaking liquid. Stir to combine and let cool to room temperature (refrigerate briefly if necessary to thicken until spreadable).
12. Make the seven-minute frosting: in a small saucepan combine 1 1/2 cups (300 g) granulated sugar, 1/2 cup (120 ml) water, and 2 tbsp (30 ml) corn syrup. Heat over medium-high, stirring until sugar dissolves, then stop stirring and bring to a boil until syrup reaches soft-ball stage (~235–240°F / 112–116°C) if you have a candy thermometer. Meanwhile, in a clean bowl beat 3 large egg whites (approx. 90 g) with a pinch of salt to soft peaks. With mixer running, slowly pour the hot syrup down the side of the bowl into the whites in a steady stream. Continue to beat until the mixture is glossy, forms stiff peaks, and is lukewarm, about 6–8 minutes. Beat in 1 tsp (5 ml) vanilla.
13. Level and assemble cake: if needed, level cake tops with a serrated knife. Place one cake layer on a serving plate or cake board, spread about one-third of the cooled filling evenly over the layer. Top with second layer, spread another third of filling, then place final layer and spread the remaining filling over the top (leave the sides bare or thinly crumb-coat).
14. Frost the cake: immediately frost the top and sides with the seven-minute frosting using an offset spatula. The cooked frosting is easiest to work with while slightly warm and will set glossy as it cools.
15. Rest before serving: for best flavor, wrap loosely and refrigerate the assembled cake overnight to let the boozy filling meld into the cake. Bring to room temperature 30–60 minutes before serving. Slice and serve; keeps refrigerated up to 4 days.