Lane Cake HAPPY 11th BIRTHDAY EMMA!

~ Mary ~

  

Here’s the birthday girl with a new haircut showing off her newly minted Foodo Chef Coat

 

 

 

 

it’s got Fancy Schmancy lettering on it too

 

 

 

 

Aside from birthdays – it’s not too early for T-day treats is it?  We’ve all got to plan ahead right?  I know pie is the main attraction, but if you’re looking for an alternative – STOP right here!  A quick confession – this photo is from last year’s cake – back when there was no blog – I hope you don’t mind – I know Emma doesn’t.  The first time Lane Cake graced our Thanksgiving table was in …are you sitting down? …..1983!  Do the math – 26 YEARS ago!

  

  

This was the year I started buying the Better Homes and Gardens Holiday Cooking Special issue and LOOK —– I STILL HAVE IT!

 

 

 

 

I used to LOVE these magazines and had no problem buying them  – even though I was a poor college student.  It sure is a kick browsing through them every year. 

  

Lane cake is one of my favorites – I love the filling with all the goodies it’s even got brandy in it, the cake part is dense without being heavy and then top it all off with my childhood favorite fluffy 7 minute frosting. 

  

 I hope you enjoy it as much as we do!

 

Some other triple layer cakes you might enjoy:

Strawberry Butter           Mango Mousse           Tiramisu

                      Heaven & Hell           Peachy Keen                    

German Chocolate          Chocolate Peanut Butter Salute

 

  

Lane Cake

  

Part One Cake

  

Mix together Dry Ingredients and SET ASIDE

     3 ¼ cups all-purpose flour

     4 tsp Baking Powder

     1 tsp salt

  

Beat in mixer until stiff and SET ASIDE

     8 Egg whites (save yolks for filling)

 

Beat with mixer until light and fluffy:

     1 ¼ cups butter

     2 ¼ cups sugar

     2 tsp vanilla

Add dry ingredients alternately with

     1 ½ cups milk

Mix well after each addition.

 

Fold in the beaten egg whites you did earlier.

 

Place equal amounts in 3 – 9” round greased and floured cake pans.

 

Bake at 375° for about 20 min. or until toothpick comes out clean.

 

Cool thoroughly and spread on filling.

  

Part Two Filling:

In a sauce pan over medium heat melt

    ½ cup butter

Stir in

       1 cup sugar

     1/3 cup brandy

     1/3 cup water

Bring to boil and stir until sugar dissolves

 

Remove from heat and stir in

     9 egg yolks SLOWLY while whisking vigorously!

 

DON’T COOK THE YOLKS!

 

 

Return to heat and add

     1 tsp vanilla

     1 cup EACH:

chopped pecans, maraschino cherries, chopped raisins or craisins or a combo and coconut.

 

Turn off heat and cool to room temp.

 

Place equal amounts (about 1 cup each) on each layer then stack the cake and frost the outside.

 

 

Part Three: Frosting

In saucepan bring to boil and stir until dissolved

     1 cup sugar
     1/3 cup water
     ¼ tsp cream of tartar
     Dash of salt

In mixing bowl on HIGH slowly pour hot mixture into

     2 egg whites

     1 tsp vanilla

Beat constantly for 7 minutes!

Don’t quit early.