Originally posted by Rick F.
Originally posted by BhamBabe
Gonna grab [Mamaw's] layer orange cake and Lane cake recipes while I'm there too. Will make sure to eat first though lol
Recipes, please, with bread and butter with sugar on it? Pretty
Long recipe but fairly simple once you have it all ready to do. My most favorite cake of all time. Very rich!
Lane Cake from the files of Mamaw Phillips in Alabama
1 cup lightly salted butter (not sweet or whipped)
2 cups granulated sugar
1 teaspoon vanilla extract
3 1/4 cups sifted all-purpose flour
3 1/2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 cup milk
8 egg whites
1. With pastry brush and softened butter or margarine (not from the 1 cup), grease and flour bottom and sides of 4 round 9 layer-cake pans 1" deep. Line bottoms of pans with parchment paper cut to fit. Grease and flour the parchment. (If you have only 2 pans, let half the batter stand in bowl while baking 2 layers After removing first 2 baked layers. Wash and dry pans. Grease and line bottoms.)
2. Have top oven rack in about center of oven. Put second rack about 2" below. Turn on oven: set at 375F.
3. With electric mixer or large spoon, beat butter until fluffy.
4. Gradually add sugar and beat after each addition until light and fluffy.
5. Add vanilla and beat until mixture is as light as whipped cream.
6. Sift; then lightly spoon flour into measuring cup for dry ingredients and fill heaping full. Do not shake down or pack with spoon. Level off with metal spatula.
7. Put measured flour into sifter with baking powder and salt and sift into bowl.
8. Add dry ingredients and milk alternately to butter mixture in small, amounts, blending after each addition until smooth. (Use lowest speed of electric mixer, wooden spoon.) NOTE: Be careful to only blend, no more beating at this point.
9. Thoroughly wash and dry electric mixer or rotary beater and bowl. (Even a speck of butter on beater or in bowl will prevent egg whites from becoming stiff.) Beat egg whites until they stand in soft. glossy points, but not until dry.
10. With large spoon or rubber spatula, gently fold whites into batter.Continue until whites are evenly distributed.
11. Divide batter evenly among 4 pans and spread to sides with spatula. (If you have only 2 pans. see step 1.)
12. 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.
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, then turn right side up. Cool thoroughly.
1 to 1/2 cups seedless raisins
12 egg yolks
1 3/4 cups sugar
1/2 teaspoon salt
3/4 cup lightly salted butter or margarine (not sweet or whipped)
1/2 cup rye or bourbon whiskey
1 1/2 cups coarsely chopped pecans
1 1/2 cups shredded fresh coconut
1 1/2 cups quartered candied cherries
1. Cover raisins with hot water, let stand a few minutes, then drain and dry.
2. Put egg yolks in top part of double boiler and beat slightly with rotary beater.
3. Add sugar, salt and butter.
4. 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.
5. Remove from heat and add whiskey.
6. Beat mixture 1 minute with rotary beater.
7. Add nuts, raisins, coconut and cherries. If double-boiler top is too small to hold all this, mix ingredients in large bowl; cool.
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.
To store: 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, then vapor-proof wrapped and stored in freezer cake will keep almost indefinitely.