Alabama Lane Cake is a bourbon-laden layer cake with a coconut pecan icing that's traditional in the American South.
A Family Tradition
Have you ever heard of Alabama Lane Cake? It's a favorite in my family. The recipe has been handed down for generations. We call it simply Lane Cake in my family but I'm calling it Alabama Lane Cake in this post so readers know its origin. I'd never made it myself before now, but I have my grandmother's handwritten recipe. That is not a huge help though since it gives no directions. Only ingredients. My mother has tried making it several times, as well as some of my cousins. They have all had trouble getting it to turn out just right. We recently had a family reunion and it was my cousin, Amy, who inspired me to finally attempt to make this much loved confection. Challenge accepted!
Vintage Recipe
I decided to use my grandmother's original ingredients, with the exception of a few additions and my own baking method. I was so delighted with the outcome. It came out great and that is why I am thrilled to share the recipe with you and all of my family members who would love to make this very special cake.
Use Medium Sized Eggs for the Recipe
I used medium sized eggs for this recipe (it's the egg on the right in this photo). Can you see the difference? The one on the left is large. I thought the eggs might have been a bit smaller at the turn of the century when my great grandmother was first making this recipe. Smaller eggs would provide for a smaller quantity of eggs whites. If you can't find medium eggs, then you can measure the egg whites. You will need exactly 1 cup.
How to Make Alabama Lane Cake
- To make this cake, I used a method that is not the traditional creaming the butter and sugar, then adding eggs, dry ingredients and milk. No. This is the opposite and it works surprisingly well. So you start with your sifted cake flour, sugar, baking powder and salt. Mix it together.
- With your mixer on low, you slowly add cubes of very cold butter. It's sort of like making a pie crust. Continue to mix on low until you have achieved fine crumbs.
- Add your milk and vanilla. Mix on low for 5 minutes.
- Gradually add your egg whites and mix on low for 3 more minutes. Voila! You have your beautifully perfect Lane Cake batter.
I used a Kitchenaid Mixer like this one to make the cake. You can find it on Amazon (affiliate):
Baking the Cake
Divide the batter equally into your 3 prepared cake pans. Believe it or not, I used disposable cake pans (8"x1.25" Hefty EZ Foil). It's very important to prepare your pans properly so that your cakes won't stick. I use Homemade Pan Release (Goop - see recipe below) and I also cut my own parchment circles.
Divide your batter equally amongst the 3 pans so that the cakes will be equally sized. DO NOT OVERBAKE. This is the key to a delicate, moist cake.
Filling the Cake
The filling ingredients. My grandmother didn't specify golden raisins, but I thought they would be pretty.
A Word About "Spirits"
My grandmother also didn't have bourbon in her recipe but I thought it would be a nice addition. She had the word "wine" on her recipe card, but I wasn't sure what kind. The bourbon turned out great. It gives it a boozy flavor which is lovely. When making the filling on the stove, stirring is the key. Don't stop stirring or you might get scrambled eggs. Once it's done, you will need to refrigerate, so that it thickens up enough to spread onto the cake without spilling over the sides.
Here's my grandmother's recipe card. Her handwriting wasn't the best because her finger was damaged in a childhood collision she had with a fan. The index finger on her right hand was always straight. She couldn't bend it but she could play the piano beautifully and she taught many students as well as played the organ at her church. And arranged flowers (from her garden) for her church every Sunday for 30 years!
My grandparents, Dorothy and Glenn. The sweet lady behind this special cake and her loving husband who was a big fan of her desserts. (You can see her forever straightened index finger in this photo.)
This is her brother, John Glenn (Uncle Gus), and an Alabama Lane Cake for his 90th birthday. I'm sure my grandmother would have made it for him if she had lived long enough. We think this one was made by his wife, Aunt Doris (around 1995).
According to Wikipedia, the original inventor of Lane Cake was Emma Rylander Lane, of Clayton, AL who won first prize with it at the county fair. This makes total sense to me since my grandmother is from a small town not far from there called Hartford, Alabama.
I hope you enjoy this cake as much as my family has! Let me know if you make it and how it turned out in the comments below. Also, is this a tradition in your family? Tell me about it.
Alabama Lane Cake
Ingredients
For the cake
- 3 cups cake flour, sifted 340g
- 2 cups granulated sugar 400g
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes (store in refrigerator until ready to use) 226g
- 1 cup whole milk, at room temperature 225ml
- 1 teaspoon vanilla extract
- 8 egg whites at room temperature (1 cup or 225ml)
For the filling
- 8 egg yolks
- 1 whole egg
- 2 cups granulated sugar 400g
- ½ cup unsalted butter, softened 113g
- ¼ cup whole milk 55ml
- 1 teaspoon vanilla extract
- ½ cup bourbon (such as Evan Williams) 120ml
- 1 cup golden raisins 150g
- 2 cups chopped pecans 200g
- 1 cup sweetened shredded coconut 125g
- 10 maraschino cherries drained and cut in half
Instructions
For the cake
- Preheat oven to 350°F. Prepare 3 round 8-inch cake pans by brushing with homemade pan release* (goop), lining with parchment rounds and brushing on more goop.
- Place cake flour, sugar, baking powder and salt in a medium bowl. With an electric mixer on low, combine the dry ingredients for about 20 seconds.
- Take the butter out of the refrigerator. With the mixer on low, add the butter, one cube at a time. Mix on low until you have achieved fine crumbs.
- With mixer on low, add the milk and vanilla. Continue to mix on low for 5 minutes. Then gradually add the egg whites in several batches. Mix on low for 3 more minutes.
- Pour batter into prepared pans with equal amounts in each pan (about 1 ½ cups or 388g per pan). Bake for 25 minutes or until a toothpick inserted in center comes out clean (a few crumbs on toothpick is ok). DO NOT OVERBAKE! Let cakes cool in the pans for 15 minutes. Then remove from pans and cool completely on cooling racks. Frost when cooled. Store in an airtight container at room temperature for 1-2 days. To keep fresh longer, store in airtight container in refrigerator.
- *Goop is homemade pan release. You can easily make it by combining ½ cup vegetable shortening (such as Crisco), ½ cup vegetable oil and ½ cup flour in the bowl of an electric mixer. Beat on medium speed until smooth and creamy. Brush on pans to prevent sticking. Store in the refrigerator in an airtight container for months. Or you can use non-stick cooking spray. To cut the parchment circles, place a clean pan on top of parchment paper. Use a sharpee marker to trace the outer edge of pan onto paper. Cut with scissors.
For the filling
- Combine egg, yolks, sugar, butter, and milk in a medium saucepan. Stir constantly and bring to a boil over medium high heat. It's important to keep stirring, so you don't have scrambled eggs. Once it's boiling, continue stirring vigorously for 2-3 minutes. Remove from heat and cool for 5 minutes. Stir in vanilla, bourbon, raisins, nuts and coconut. Refrigerate for about 1 hour or until completely cooled. It's ready to frost the cake. Divide into thirds.
To assemble cake
- Place one layer of cake on a cake board or platter. Frost with one third of the filling on the top only. Do not frost the sides. Place another layer of cake on top and spread another ⅓ portion of filling. Repeat for last layer of cake and filling. Place cherry halves on top. It's ready to serve.
Nutrition
This recipe is featured on Meal Plan Monday at the Southern Plate.
The Lane Cake was a success! And well received at the family reunion. I hope you will try it. My cousin describes it as a blonde German chocolate cake and I think that's exactly right.
You also might like this cake from my grandmother's recipe collection. It's called Watergate Cake.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
admin says
Thank you, Pat in Nashville, for sharing your recipe. I love the idea of using fresh coconut. That sounds so good. Where was your favorite aunt from?
Divapat (Patrice G. Ward) says
Sorry: I just saw your post from last December, Admin! I was born in Brooklyn, NY and raised in Queens; the aunt who gave us this recipe was my mom's favorite sister and was also born in Brooklyn. We are all of Barbadian ancestry (my dad, my mom's parents, my husband!) -- and [probably] inordinately proud of that!
Brenda Lucas says
My dad's mother, MoMo Ray would always tell my mother she wanted a lane cake for Christmas and mother would always cook one for her! Oh the memories of childhood!
Glad I found this recipe!
Randy Johnson says
My mother would make a lane cake every Christmas. She passed away in '87, and I lost her recipe. Thank you so much for sharing. I will definitely be trying this one.
Patricia Layne Griffith says
I am from Jasper,Al. and i had not heard of a Layne Cake till i moved to Va. I have made it a time or two and i must say it was good. Thank you for all the work you put in for others to enjoy this cake.
Pat Griffith
Divapat (Patrice G. Ward) says
My favorite aunt introduced the Lane Cake to our family MANY years ago; it became a "must" for Christmas celebrations, especially. I am a part-time caterer and make and sell Lane cakes every year at this time. The following is the recipe my aunt bequeathed to us:
LANE CAKE
The following directions may look involved, but if you’re an experienced baker, they’re not really that convoluted! If you’re going to make this cake on a regular basis, it’s worth investing in four (4) 9” cake pans (1” deep), so you don’t have to bake the cake in batches. It’s also a good idea to invest in a good double boiler for the frosting. Also, if you’re lucky enough to have two electric mixers, you can beat the egg whites in one and not have to wash out the mixing bowl in order to make the rest of the batter…
This cake was introduced to my family (by a favorite aunt) in 1954 – when I was just four years old! I became aware of it many years later and, as soon as I was left alone in the kitchen (!) started baking my own! The original recipe calls for 8 egg whites in the cake and 12 yolks in the frosting; I use a full dozen whites for the cake, so I’m not left with extra whites – you can make only so many meringues, after all…!
Do use fresh coconut – not the packaged, sweetened stuff! (In a pinch, you could use dried unsweetened coconut, but that’s only in a pinch... I recently made a cake with frozen grated mature coconut, which I found at a local international market.)
CAKE:
1 cup (2 sticks) butter
2 cups granulated sugar
1 teaspoon vanilla extract
3 ¼ cups sifted all-purpose flour
3 ½ teaspoons double-acting baking powder
3/4 teaspoon salt
1 cup milk
12 egg whites
FROSTING:
1 ½ cups seedless raisins
12 egg yolks
1 ¾ cups sugar
½ teaspoon salt
¾ cup or margarine
½ cup rye or bourbon whiskey
1 ½ cups coarsely chopped pecans
1 ½ cups shredded/grated fresh coconut
1 ½ cups quartered candied/glacéed cherries (NOT maraschino)
TO MAKE CAKE:
1. Liberally spray cake pans with Baker’s Joy or equivalent. (The original recipe calls for greasing the pans, lining the bottoms with waxed or parchment paper, then greasing and flouring the whole thing. That takes way too much time and the Baker’s Joy (oil and flour in a spray can) is an excellent alternative.) If you don’t have four cake pans, use two at a time, washing them thoroughly after baking, then re-spraying/prepping for the last two layers.
2. Preheat oven to 375° F. Place first rack in center of oven. Put second rack about 2" below.
3. Beat egg whites until they stand in soft, glossy points, but are not dry. Set aside in a separate bowl if you don’t have two mixers. Wash and dry mixing bowl in preparation for making the rest of the batter.
4. Beat 1 cup butter until fluffy.
5. Gradually add sugar and beat after each addition until light and fluffy.
6. Add vanilla and beat until mixture is as light as whipped cream.
7. Sift together: sifted flour, baking powder, and salt.
8. Add dry ingredients and milk alternately to butter mixture in small, amounts, blending after each addition until smooth.
9. With large spoon or rubber spatula, gently fold – DO NOT STIR – whites into batter. To do this, drop beaten whites on top of batter. With side of spoon, cut down through batter to bottom of bowl. Turn spoon and bring it up side of bowl, folding some batter over whites. Do not press down on whites. Continue until whites are evenly distributed. (We’re trying to get as much air into this monster as we can, so it will be light and lovely!)
10. Divide batter evenly among 4 pans and spread to sides with spatula. (If you have only 2 pans, see step 1.)
11. Put 2 pans on each oven rack so that one pan is not directly beneath another. Bake 15 to 20 minutes, or until done. Cake is done when it shrinks from sides of pan and surface springs back when presses lightly with finger. It will be a light golden brown on the bottom and pale on top.
13. Let pans stand on cake racks 3 to 5 minutes. Carefully loosen around edges with spatula. Turn layers upside down on racks. Slowly peel off parchment paper (if using), then turn right side up. Cool thoroughly. (I sometimes just leave them in the pan so that I can frost the layers while they are still a bit warm. This helps them absorb the frosting quite nicely!)
TO MAKE FROSTING:
1. Put egg yolks in top part of double boiler and beat slightly with rotary beater.
2. Add sugar, salt and butter.
3. Put over simmering water and cook, stirring, until sugar is dissolved, butter melts and mixture is slightly thickened. DO NOT overcook or let egg yolks become scrambled in appearance. Mixture should be almost translucent.
4. Remove from heat and add whiskey.
5. Beat mixture 1 minute with rotary beater or whisk..
6. Add nuts, raisins, coconut and cherries. If double-boiler top is too small to hold all this, mix ingredients in large bowl; cool.
TO FROST CAKE: Spread frosting between layers and on top and sides of cake. Frosting on sides may slide off. Lift with spatula and spread back on sides. Repeat if necessary. (I can never get it to stick too well to the sides. Doesn’t matter, it’s still delicious!)
TO STORE CAKE: Cover with cake cover or loosely with foil or plastic wrap, tucking it under plate, and store in cool place. Stored this way, cake will keep well 1 to 2 weeks. If frozen, cake will keep almost indefinitely.
TO CHOOSE AND PREPARE FRESH COCONUT:
1. To choose your coconut, shake it and listen for the sloshing sound of the liquid inside. The more liquid, the fresher the fruit.
2. Pierce the two coconut 'eyes’ with screwdriver or ice pick and drain off liquid.
3. Put coconut in shallow pan and heat in moderate oven (350"F.) 15 to 30 minutes. (Shell should crack slightly.)
4. Remove coconut from oven, tap all over with hammer, then break open.
5. Pry out coconut meat and peel off dark skin. (Peeling off dark skin is optional.)
6. Rinse and dry coconut; then cut into smaller pieces for grating/shredding in a food processor or blender. (Or, if you really want to be authentic about it, you could grate the coconut with a hand grater… That’s why this recipe was only prepared at the holidays around my house before the days of blenders and the like: called for real love and devotion in its preparation!)
Hope this helps! ~ Pat in Nashville
André G Côté says
Pat,
This same recipe ( 8 egg whites instead of 12 for the batter) was published in the November 1954 isssue of Womans' Day! My mother had been making this Chrismass Cake every year until she died in 1997. We are three brothers and we decided to make this same Cake for our Christmas reunion every year since then. My brothers' wifes and I alternately made the cake, and today will be the 65th time we cook it!
Lots of happy souvenirs!
Lise Ode says
What a wonderful Christmas tradition! Thank you for sharing. I'd love to see that November 1954 issue of Womans' Day! Old magazines are my favorite. Happy Baking and Merry Christmas!
admin says
Lisa, that's so neat! My grandmother was from Hartford, AL. Very close to Geneva. Small world. 🙂
admin says
Thanks for the tip, Denise!
Lisa Cecere says
Lovely story and responses, thank you for sharing.
My Gram's recipe calls for brandy and currents, but otherwise is almost identical to your's. My Gram was born and raised in Geneva, AL
Selda Worthington Rowe says
Lisa who was your Grandmother?? I am from Geneva also!!!! I left there in 1969.
Denise says
What a lovely story! I'm a native Alabamian, so feel confident in telling you that in my family we usually use much thinner layers of cake, even splitting those in half would be even better! My Mom used bourbon, although a lot of cooks would use the wine. The thinner layers allow more absorption of the filling. That makes the cake more moist, although sometimes the layers will slip a bit, toothpicks come in handy ; ) Your cake looks wonderful, very festive.
Lise Ode says
What a special story, Tracy. Thanks for sharing! 🙂
tracy says
I have the original recipe from my grandmother's 1940's cook book. Wine means cheap grape wine. When my uncle, her son was stationed in Vietnam, she sent this very sturdy cake to him wrapped for all it glory. After the long journey, the wine, raisins and cake had fermented into the best cake he had ever tasted. I took over her tradition of making it for him every year after she passed. Just the thought of a lane cake brings floods of memories and tears.
admin says
Thank you, Jolena! 🙂
admin says
Thank you, Cecilia. I still like to write recipes on cards sometimes. 🙂
Cecilia says
Love the included history with this recipe. Thank you for sharing this, especially the pic of the original recipe card. I have recipes from my grandmother as well.
Jolena @TheRubyKitchen says
What a lovely story and cake. My grandmother is the inspiration behind much of my cooking. Thank you for sharing!