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Particularly popular throughout the South, this white or yellow cake is layered with a mixture of coconut, nuts and dried fruits and covered with a fluffy white frosting. Lane cake is said to have originated in Clayton, Alabama, when its creator, Emma Rylander Lane, won a prize for it in the state fair. MAKE IT SHINE! ADD YOUR PHOTO
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.
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.
Sift the flour and baking powder together three times, cream the butter and sugar until perfectly light, add to it alternately, little at a time, milk and flour, until all are used, beginning and ending with flour. Last, beat in the well-whipped whites and vanilla.
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