Lane Cake

Quick Bite

A classic Southern layer cake known for its rich flavor, boozy filling, and deep Alabama roots. This elegant dessert features layers of cake, lavish fillings, and sometimes, a decadent frosting.

History

Lane Cake was created in the late 1800s by Emma Rylander Lane of Clayton, Alabama. She introduced the recipe in her 1898 cookbook A Few Good Things to Eat after winning first prize with it at a county fair.

The cake quickly became famous throughout the South for its rich, boozy filling made of egg yolks, butter, sugar, raisins, coconut, and bourbon layered between white sponge cake.

Its reputation spread even further when Harper Lee mentioned it in To Kill a Mockingbird, cementing its place as a symbol of Southern tradition and hospitality. Today, Lane Cake remains a beloved Alabama classic often served at holidays and celebrations.

Fun Facts

• In 2016, Lane Cake was declared the official state dessert of Alabama.
• Lane Cake actually tastes better after a few days, as the alcohol and fruit flavors deepen.
• Some Southerners even “feed” it with extra bourbon while it rests.
• It’s a beloved Christmas and wedding cake in the Deep South.

Where to Try

Dessert by Jolando Specialty Bakeshop Dothan, Alabama

This decadent dessert is traditionally made at home and can be difficult to find in a restaurant setting.

Recipe

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Lane Cake Serves: 12 Prep: 35 minutes Bake: 25–30 minutes Difficulty: Medium Style: Southern Classic

Ingredients

For the cake

• 1 cup butter
• 2 cups sugar
• 6 egg yolks
• 1 cup sweet milk
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• 6 egg whites, beaten

For the filling

• 1 cup chopped pecans
• 1 cup chopped raisins
• 1 cup shredded coconut
• 1 cup sugar
• 4 egg yolks, beaten
• ½ cup butter
• ½ cup bourbon, or other whiskey

Instructions

1. Cream butter and sugar together until light.
2. Add egg yolks one at a time, beating well after each addition.
3. Mix in the milk.
4. Sift together flour, baking powder, and salt. Add gradually to the creamed mixture.
5. Add vanilla.
6. Fold in beaten egg whites carefully.
7. Divide batter between two or three 9-inch round cake pans.
8. Bake at 350°F / 175°C until a toothpick comes out clean, about 25–30 minutes.
9. For the filling, combine butter, sugar, egg yolks, bourbon, pecans, raisins, and coconut in a saucepan.
10. Cook over low heat, stirring constantly, until thickened. Do not boil.
11. Let filling cool slightly.
12. Spread filling between each cake layer and over the top, if desired.
13. Traditionally, leave the sides unfrosted. Some versions add a boiled or fluffy white icing.

Optional: Let the cake sit for 1–2 days to allow the flavors to meld and the bourbon to soak in.

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