Linda Rogers Weiss, chef and author, is a native of Alabama, now residing in Charleston, SC. She regularly shares recipes-all from the Deep South-with me and many others. I was introduced to Lane Cake during childhood days in Atlanta. My mother, an Alabama native, was one of those legendary cooks who performed culinary magic in her kitchen. Almost universally, Lane Cake is believed to have an Alabama origin. Among the Lane Cake recipes I’ve received, this rings with authenticity. Enjoy:
Mama Irene’s Lane Cake
Linda Rogers Weiss
This recipe belonged to my grandmother, Irene Murray Rogers.
2 cups sugar
1/2 pound butter
1 1/3 cups whole milk
3 teaspoons baking powder
3 1/2 cups cake flour
7 egg whites, stiffly beaten
1 teaspoon vanilla flavoring
Preheat the oven to 325 degrees. Prepare 3 (8-inch) cake pans by lining the bottoms and side of the pans by buttering or greasing. Cream butter and sugar until fluffy. Sift all dry ingredients. Add dry ingredients alternating with the milk. Add flavoring and beaten egg whites. (I add the egg whites into the mixer on low speed. I finish the folding with a spatula, by hand). Divide batter evenly between the 3 pans. Bake for 30-35 minutes or until cakes are lightly brown and a cake tester comes out clean. Cool in the pans for 10 minutes and then turn out onto a wire rack to cool.
1 1/2 cups sugar
7 egg yolks
1/2 pound butter
Cook in a double boiler until thick and mixture coats the back of a spoon.
1 cup raisins
1 cup toasted, chopped pecans
1 cup crushed pineapple, drained
1 cup coconut
Cook for another minute, and then remove from heat. Cool. See instructions on assembly.
Seven minute icing:
1 3/4 cups sugar
1 tablespoon corn starch
pinch of salt
1/3 cup water
3 egg whites
1 teaspoon vanilla
Set the mixture, except the vanilla, in the top of a double boiler over simmering water. Beat for 7 minutes with an electric mixer. Beat in vanilla. Follow cake assembly instructions.
Place the first cake layer on the pedestal. Place parchment or wax paper around the edge for easy clean-up. Add a good amount of filling. Cover with a layer of seven minute icing. Add another layer of filling and repeat with icing. Add the top layer and cover with filling and let some of the filling go over the side. Use skewers to keep cake in place if needed. Ice the top and sides of the cake with icing.
Fluffy Meringue Icing
You can also use your own 7 minute or seafoam icing recipe.
6 egg whites
3 cups water
In a large bowl, beat egg whites at medium-high speed with an electric mixer until stiff peaks form, set aside.
In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat and boil until temperature reaches 248 degrees on a candy thermometer.
With the mixer running at medium-high speed, very slowly pour the syrup over beaten egg whites. Continue beating mixture until it reaches room temperature and is a spreadable consistency. Use icing immediately.
More recipes from Linda: Memories From Home, Cooking with Family and Friends. Linda Rogers Weiss. Available at Amazon.com.