Recipes >
Lane Cake
Ingredients
- 2 cups muscat raisins
- 2 cups chopped pecans
- 2 cups shredded coconut
- 2 boxes white cake mix
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- FOR FROSTING:
- 12 large egg yolks
- 1 1/2 cups sugar
- 2 cups butter
- 1/2 cup bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest from 3 oranges
This sensational four-layer cake is all about the incredible frosting, filled with fruit, nuts, coconut and other good things.
Why Try? We’ll admit this cake takes a little extra time and care to make. But it’s truly worth it. It looks and tastes sensational.
Foodie Byte: We recommend this amazing cake for special occasions. Makes a great addition to your holiday table. And it keeps for quite a while, if you wrap it and store in the refrigerator. So you can enjoy it over several days.
Preparation
- Prepare cake mix in four round cake pans according to package instructions and adding in vanilla and almond extract. Allow to cool.
- To make the frosting, stir the egg yolks and sugar together in the top of a double boiler over simmering water and cook, stirring constantly, until the mixture is smooth and pale in color. Gradually add the butter, a few tablespoons at a time, and cook, continuing to stir constantly, until the mixture is thick and translucent.
- Remove the pan from the heat and stir in the bourbon, vanilla and almond extracts. Stir in the fruit, nuts, and coconut and cool slightly to a spreadable consistency before using, about 10 minutes.
- Place one cake layer on a plate and spread the top with a thin layer of frosting; repeat with each layer, and then frost the sides.