Christmas Lane Cake Food

LANE CAKE

Steps:

• FOR CAKE:Cream butter: gradually add sugar, beatin well.
• Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in vanilla.
• Fold in egg whites.
• Pour batter into 3 greased and floured 9 in round cake pans.
• Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes; remove from pans and cool completely.
• FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan.
• Cook over medium heat, stirring constantly, about 20 minutes until thickened.
• Remove from heat, and stir in remaining ingredients.
• Cool completely.
• FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
• Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
• Remove from heat.
• Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
• To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting.
• Garnish with pecan halves, if desired.

SOUTHERN LANE CAKE

Steps:

• Line bottoms of 3 greased 9-in. round baking pans with parchment. Grease parchment; set aside. Place egg whites in a large bowl; let stand at room temperature 30 minutes., In another large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans., Bake at 325° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For filling, combine egg yolks and sugar in a large saucepan. Add butter; cook and stir over medium-low heat until sugar is dissolved and mixture thickens (do not boil). Remove from the heat. Stir in bourbon, orange zest and salt. Fold in the raisins, coconut, pecans and cherries. Cool., Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat layers twice. Frost sides of cake with whipped cream. Refrigerate until serving.

CHRISTMAS LANE CAKE

Steps:

• 1. Cake: 3 1/4 cups sifted all purpose flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 1 teaspoon vanilla extract 1 cup whole milk 8 large egg whites Filling: 3/4 cup bourbon 3/4 cup dried tart cherries 3/4 cup finely chopped dried apricots 8 large egg yolks 1 1/3 cups sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 cup pecans, toasted, chopped 1 cup sweetened flaked coconut 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Frosting: 1 1/2 3-ounce packages cream cheese, room temperature 3/4 cup powdered sugar 3 tablespoons bourbon 1 1/2 teaspoons vanilla extract 1 1/2 cups chilled whipping cream Pecan halves (optional) Dried apricot halves
• 2. For cake: Preheat oven to 375 degrees F. Butter and flour four 9-inch- diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed paper. Sift first 4 ingredients into medium bowl. Beat butter and 1 1/2 cups sugar in large bowl until smooth. Beat in vanilla. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until whites are stiff but not dry. Fold 1/3 of whites into butter mixture. Fold in remaining whites in 2 additions. Divide batter among pans (batter will be about 1/2 inch deep). Bake cakes until tester inserted into center comes out clean, about 20 minutes. Turn cakes out onto racks; peel off paper. Cool completely. For filling: Mix bourbon, cherries and apricots in small bowl. Cover; let stand at room temperature until most of bourbon is absorbed and fruit softens, at least 3 hours and up to 1 day. Using electric mixer, beat yolks and sugar in medium bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in butter. Transfer yolk mixture to heavy medium saucepan. Stir over medium-low heat until thermometer registers 160 degrees F and mixture is thick, about 15 minutes. Remove from heat; mix in nuts, coconut and fruit mixture. Chill until cold, about 4 hours. Mix in chocolate. (Cake layers and filling can be made 1 day ahead. Wrap cakes; store at room temperature. Cover filling; chill.) Place 1 cake layer on platter. Spread with 1/3 of filling. Repeat layering of cake and filling 2 more times. Top with final cake layer, pressing slightly. Chill cake. For frosting: Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth. Beat in bourbon and vanilla. Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form. Add cream cheese mixture to whipped cream; beat until stiff enough to spread. Spread frosting over top andside

CHRISTMAS LANE CAKE

Steps:

• For cake:
• Preheat oven to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed paper. Sift first 4 ingredients into medium bowl. Beat butter and 1 1/2 cups sugar in large bowl until smooth. Beat in vanilla. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until whites are stiff but not dry. Fold 1/3 of whites into butter mixture. Fold in remaining whites in 2 additions. Divide batter among pans (batter will be about 1/2 inch deep).
• Bake cakes until tester inserted into center comes out clean, about 20 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
• For filling:
• Mix bourbon, cherries and apricots in small bowl. Cover; let stand at room temperature until most of bourbon is absorbed and fruit softens, at least 3 hours and up to 1 day.
• Using electric mixer, beat yolks and sugar in medium bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in butter. Transfer yolk mixture to heavy medium saucepan. Stir over medium-low heat until thermometer registers 160°F and mixture is thick, about 15 minutes. Remove from heat; mix in nuts, coconut and fruit mixture. Chill until cold, about 4 hours. Mix in chocolate. (Cake layers and filling can be made 1 day ahead. Wrap cakes; store at room temperature. Cover filling; chill.)
• Place 1 cake layer on platter. Spread with 1/3 of filling. Repeat layering of cake and filling 2 more times. Top with final cake layer, pressing slightly.
• Chill cake.
• For frosting:
• Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth. Beat in bourbon and vanilla. Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form. Add cream cheese mixture to whipped cream; beat until stiff enough to spread.
• Spread frosting over top and sides of cake. If desired, place pecans around edge of cake. Using rolling pin, flatten apricot halves between sheets of plastic wrap. Cut out leaf shapes. Arrange on cake. (Can be made 2 days ahead. Cover with cake dome; chill.)