Table of Contents
Pour batter into prepared pans. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread warm Lane Cake Filling between layers. Let cool completely; refrigerate at least 6 hours or overnight.
The base for Lane cake is a variation of the old-fashioned 1-2-3-4 cake (a classic cake recipe with one cup of butter, two cups of sugar, three cups of flour, and four eggs) that calls exclusively for eight egg whites instead of four whole eggs. This results in a more spongy texture.
Alabama Lane Cake is a bourbon-laden layer cake with a coconut pecan icing that’s traditional in the American South. 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.
Let cool completely; refrigerate at least 6 hours or overnight. Spread Lane Cake Frosting over top and sides of cake; serve within 2 hours. In a medium saucepan, cook pecans and butter over medium heat, stirring constantly, until butter is melted. Stir in sugar until combined.
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