Classic Lane Cake

Name: Classic Lane Cake
Yield: Serves 8 to 10
Cuisine: American, Southern
Ingredients: 1 1/4 cups, pecans, toasted and chopped; 1 cup (3 ounces), sweetened shredded coconut; 1 (13-ounce) jar, cherry preserves; 1 tablespoon, bourbon; 2 large, egg whites; 2/3 cup (4⅔ ounces), sugar; 4 teaspoons, water; 1/2 teaspoon, cream of tartar; 1/2 teaspoon, vanilla extract; 3 (8-inch), white cake rounds (see note)

5 comments

Appears in Cook's Country April/May 2008

Desserts or Baked Goods

SERVES8 to 10

TIME50 minutes

WHY THIS RECIPE WORKS

Lane cake gets its name from Emma Rylander Lane of Clayton, Ala., who first published the recipe in 1898, after it won the blue ribbon at a county fair in Columbus, Ga. Her cake became famous when it was featured in Harper Lee’s 1960 novel ...

This is a members' feature.