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The Lane Cake Recipe

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4.3 from 8 reviews

The Lane Cake is a classic Southern layered cake featuring light, fluffy cake layers filled with a rich, boozy peach filling made from dried peaches, toasted pecans, coconut, bourbon, and vanilla. It is finished with a glossy peach schnapps meringue frosting, creating a dessert that is both elegant and deeply flavorful. This cake requires some time for preparation and chilling, developing a perfect balance of textures and flavors.

Ingredients

Cake Layers

  • 2 1/4 cups granulated sugar
  • 1 1/4 cups butter, softened
  • 8 large egg whites, at room temperature
  • 3 cups all-purpose soft-wheat flour (such as White Lily)
  • 4 tsp. baking powder
  • 1 Tbsp. vanilla extract
  • Shortening (for greasing pans)

Peach Filling

  • Boiling water (enough to cover peaches)
  • 8 oz. dried peach halves
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 8 large egg yolks
  • 3/4 cup sweetened flaked coconut
  • 3/4 cup chopped toasted pecans
  • 1/2 cup bourbon
  • 2 tsp. vanilla extract

Peach Schnapps Frosting

  • 2 large egg whites
  • 1 1/2 cups sugar
  • 1/2 cup peach schnapps
  • 2 tsp. light corn syrup
  • 1/8 tsp. table salt

Instructions

  1. Prepare Cake Layers: Preheat your oven to 350°F. Using an electric mixer, beat the granulated sugar and softened butter at medium speed until the mixture becomes fluffy. Gradually add the egg whites, two at a time, beating well after each addition to incorporate air and create a light batter.
  2. Add Batter to Cake Pans: Sift together the soft-wheat flour and baking powder. Gradually add this dry mixture to the butter mixture, alternating with 1 cup of water, starting and ending with the flour mixture. Stir in the vanilla extract. Spoon about 1 ¾ cups of batter into each of four greased (with shortening) and floured 9-inch round cake pans.
  3. Bake Cake Layers: Bake the cake layers at 350°F for 14 to 16 minutes, or until a wooden pick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 10 minutes. Then remove from the pans and cool completely on wire racks, about 30 minutes.
  4. Boil Peaches: Pour boiling water over the dried peach halves in a medium bowl to cover them. Let them soak for 30 minutes to plump up. Drain well, then cut into ¼-inch pieces; you should have approximately 2 cups of diced peaches after this.
  5. Prepare Filling: In a heavy saucepan, whisk together the melted butter, granulated sugar, and egg yolks. Cook over medium-low heat, whisking constantly for 10 to 12 minutes until thickened. Remove from heat and stir in the diced peaches, flaked coconut, toasted pecans, bourbon, and vanilla extract. Cool the filling completely, about 30 minutes.
  6. Construct Cake: Spread a little over 1 cup of the cooled peach filling between each cake layer. Once assembled, cover the cake with plastic wrap and chill for 12 hours to let the flavors meld.
  7. Prepare Frosting: Bring water to a boil in a small saucepan to a depth of 1 ½ inches. In a heatproof bowl set over the boiling water, whisk together the egg whites, sugar, peach schnapps, light corn syrup, and salt. Using a handheld electric mixer, beat the mixture at medium-high speed for 12 to 15 minutes until stiff, glossy peaks form and the frosting reaches spreading consistency. Remove the bowl from the heat and immediately spread the frosting over the top and sides of the chilled cake.

Notes

  • Use soft-wheat flour like White Lily for a tender cake crumb.
  • Make sure egg whites for cake layers are at room temperature for better volume.
  • Dried peaches must be soaked and plumped before using to achieve the right texture.
  • Toasting pecans enhances their flavor in the filling.
  • Chilling the cake overnight improves flavor melding and firmness before frosting.
  • The frosting is a cooked meringue—ensure it reaches stiff peaks before applying.
  • Handle the cake gently when layering as the cake layers are tender and delicate.

Find it online: https://simpleplatter.com/the-lane-cake-recipe/