Lane Cake, Part Two

I was going to do a bit more blogging on cooking turkeys and some holiday sides, but I got sidetracked by a Lane Cake.  I wrote about it in Food In Fiction, but had never made it.  A friend asked me if I would make one for her, and since I owed her big time, it seemed the least I could do.  Thus started my adventure.  It wasn’t as difficult as I thought it would be, but it is far from a simple confectionary.  Here’s the recipe as I made it, a bit tweaked from several I found.  I wish I could have found the original recipe from Emma Lane, but couldn’t.  Though there is rumor it can be found in a southern cookbook, I had no luck finding it.  But what recipe I cobbled together seems to have worked, so I’ll pass it on.  And for those who know To Kill a Mockingbird, yes there is enough ‘shiny in it’  to make you tipsy.  My shiny was in the form of brandy,  your choice may vary.

Lane Cake


  • ¾ cup vegetable oil or butter
  • 1 ½ cup sugar
  • 1 tsp vanilla
  • 2 ¼ cups sifted flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2/3 cup water
  • 1/3 cup brandy or whisky
  • 3 beaten egg whites

Four 9-inch pie tins, oiled and floured

Cream together oil, sugar and vanilla. Sift together flour, baking powder and salt. Add to creamed mixture and mix until blended. Add water and brandy and mix for 2 minutes on medium. Gently fold in egg whites until mixed in, but don’t over mix or the eggs will deflate. Use ladle to evenly pour into 4 9-inch pie pans. Bake at 325 degrees for 30-35 minutes, until center springs back. Cool thoroughly on racks.


  • 8 egg yolks
  • 1 cup sugar
  • ½ cup melted and cooled butter
  • 1 cup chopped raisins
  • 1 cup chopped pecans
  • 1/3 cup brandy or whisky
  • ½ tsp vanilla


In saucepan mix together eggs and sugar over medium heat, stirring constantly for 6 minutes. Do not let boil. Add chopped pecans and raisins and cook for 1 minute. Add brandy and vanilla, cook another minute. Set aside to cool.


  • 1 cup butter, melted and cool
  • 3 to 4 cups powdered sugar
  • 1 tsp vanilla
  • 1 tbsp brandy or milk (add more as needed)

Mix until smooth and fluffy.


Once cake is fully cooled, place on layer on the serving plate. Add 1/3 of the filling, spread evenly. Repeat for remaining layers and then frost.