Alabama Lane Cake
A tall white layer cake filled with a rich bourbon-spiked egg yolk, coconut, and pecan filling, invented in Clayton, Alabama in the 1890s.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 520 kcal
Equipment
- •Three 9-inch cake pans
- •Stand mixer
- •Double boiler
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28
- carbs
- 60
- protein
- 6
- calories
- 520
Instructions
- 1
Beat butter and sugar together until light and fluffy. Add the flour mixture and milk in alternating batches.
- 2
Beat egg whites until they hold stiff peaks. Gently stir them into the batter.
- 3
Divide batter among three greased 9-inch pans. Bake at 350°F for 20–25 minutes.
- 4
Let the cake layers cool completely on wire racks.
- 5
Whisk egg yolks, sugar, and butter in a double boiler until thickened.
- 6
Stir in pecans, coconut, bourbon, and cherries. Let the filling cool slightly.
- 7
Spread filling between the cooled cake layers and over the top. Leave the sides bare.
- 8
Let the cake rest at room temperature for at least a few hours before slicing.
Chef's tips
Whisk the filling constantly over low heat so the egg yolks do not scramble, and let each layer cool completely before adding filling. The cake tastes even better after resting for a day.
Storage
Store covered at room temperature up to 3 days, or refrigerate up to a week.
Reheating
Served at room temperature; no reheating needed.
Common mistakes to avoid
- •Cooking the egg yolk filling too long until it curdles
- •Slicing warm cake layers, which makes them tear
Serving suggestions
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