Southern specialty: Lane cake recipe (1978)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Vintage Lane cake recipe (1978)

Favorites from our dining room

A fitting end to luncheon at the Institute, this Southern specialty is layered with a rich filling of pecans, fruit, a hint of coconut.

Vintage Lane cake recipe (1978)

Lane cake (1978)

Yield: 16
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes


  • 8 eggs, at room temperature
  • 2 cups sugar
  • 2-3/4 cups cake flour
  • 1 cup milk
  • 1 cup butter or margarine
  • 3 teaspoons double-acting baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1-1/4 cups sugar
  • 1/2 cup butter
  • 4 ounces shredded coconut
  • 1 cup pecan halves, chopped
  • 1 cup candied red cherries, chopped
  • 1 cup dark seedless raisins, chopped
  • 1/3 cup bourbon or medium sherry
  • 1-1/2 cups sugar
  • 1 tablespoon dark corn syrup
  • 1/3 cup water
  • 1/2 teaspoon salt
  • 2 egg whites
  • 1 teaspoon vanilla extract


  1. Early in day, preheat oven to 375 (F).
  2. Separate 8 eggs, placing 6 whites in large bowl, 2 whites in small bowl and all the yolks in 2-quart saucepan.
  3. Grease two 9-inch round cake pans; line bottoms with waxed paper; grease.
  4. In large bowl with mixer at high speed, beat egg whites until soft peaks form.
  5. Beating at high speed, sprinkle in 1 cup sugar, 2 tablespoons at a time.
  6. Beat until stiff peaks form.
  7. Into another large bowl, measure cake flour, milk, butter, baking powder, salt, vanilla and 1 cup sugar.
  8. With mixer at low speed, beat until mixed.
  9. Increase speed to medium; beat 4 minutes; fold in whites.
  10. Pour batter into pans; bake 35 minutes.
  11. Cool in pans on wire racks 10 minutes; remove from pans; discard paper; cool.
  12. Prepare filling. Into 8 yolks, stir 1-1/4 cups sugar and 1/2 cup butter.
  13. Over medium heat, cook, stirring until slightly thickened, about 5 minutes.
  14. Stir in shredded coconut, pecan halves, candied red cherries, dark seedless raisins, and bourbon or medium sherry.
  15. Cut each cake layer horizontally in half.
  16. Assemble 4-layer cake with filling.
  17. Prepare frosting; in a 1-quart saucepan over medium heat, heat sugar, dark corn syrup, water and salt to boiling.
  18. Boil, without stirring, to 240 (F) on candy thermometer or until a little mixture dropped into cold water forms a soft ball which flattens on removal from water.
  19. Remove from heat. With mixer at high speed, beat reserved 2 egg white until soft peaks form.
  20. Pour syrup in thin stream into egg whites, beating constantly.
  21. Add 1 teaspoon vanilla extract and continue beating until mixture is very thick.
  22. Frost cake.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 1084Total Fat: 28gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 140mgSodium: 515mgCarbohydrates: 196gFiber: 4gSugar: 111gProtein: 14g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Southern specialty - Lane cake recipe (1978)

If you liked this post, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Check out our books!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.