Alabama Lane Cake

This Alabama Lane Cake is a bourbon-laden layer cake with a coconut pecan icing that's traditional in the American South and especially Alabama.


For the cake:

  • 3 cups 340g cake flour, sifted
  • 2 cups 400g granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup 226g unsalted butter, cold and cut into cubes (store in refrigerator until ready to use)
  • 1 cup 225ml whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 8 egg whites at room temperature (1 cup or 225ml)

For the filling:

  • 8 egg yolks
  • 1 whole egg
  • 2 cups 400g granulated sugar
  • 1/2 cup 113g unsalted butter, softened
  • 1/4 cup 55ml whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup 120ml bourbon (such as Evan Williams)
  • 1 cup 150g golden raisins
  • 2 cups 200g chopped pecans
  • 1 cup 125g sweetened shredded coconut
  • 10 maraschino cherries drained and cut in half


For the cake:

  1. Preheat oven to 350°F. Prepare 3 round 8-inch cake pans by brushing with homemade pan release* (goop), lining with parchment rounds and brushing on more goop.
  2. Place cake flour, sugar, baking powder and salt in a medium bowl. With an electric mixer on low, combine the dry ingredients for about 20 seconds.
  3. Take the butter out of the refrigerator. With the mixer on low, add the butter, one cube at a time. Mix on low until you have achieved fine crumbs.
  4. Get full recipe==>>

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