Lane Cake Recipe

Ingredients

* 1 cup - butter or margarine (softened)
* 2 cups - sugar
* 1 tablespoon - baking powder
* 3 1/4 cups - all-purpose flour
* 3/4 teaspoon - salt
* 1 cup - milk
* 1 teaspoon - vanilla extract
* 8 - egg whites (stiffly beaten)
* filling (recipe follows)
* Frosting (recipe follows)
* pecan halves (optional)

Directions

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.

Spread filling between layers and on top of cake; spread sides tih frosting. Garnish with pecan halves, if desired.

FILLING

8 egg yolks
1 1/2 cups sugar
1/2 cup butter or margarine
1 cup chopped pecans
1 cup raisins
1 cup flaked coconut
1/4 to 1/2 cup bourbon
1/2 cup sliced Maraschino cherries

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.

FROSTING

3/4 cup sugar
2 tablespoon plus
2 teaspoon water
1 egg white
1/2 tablespoon light corn syrup
Dash salt
1/2 teaspoon vanilla extract

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.