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Southern Lane Cake

 Southern Lane Cake
I just love this Southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, the recipe is reminiscent of a fruitcake—only yummier! —Mabel Parvi, Ridgefield, Washington
12 ServingsPrep: 40 min. Bake: 20 min. + chilling


  • 6 egg whites
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • 6 egg yolks
  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 cup bourbon
  • 1 tablespoon grated orange peel
  • 1/4 teaspoon salt
  • 3/4 cup raisins
  • 3/4 cup flaked coconut
  • 3/4 cup chopped pecans
  • 3/4 cup coarsely chopped red candied cherries
  • 1 cup heavy whipping cream, whipped and sweetened


  • Line bottoms of three greased 9-in. round baking pans with parchment
  • paper; grease paper; set aside. Place egg whites in a large bowl;
  • let stand at room temperature 30 minutes.

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Southern Lane Cake (continued)

Directions (continued)

  • In another large bowl, cream butter and sugar until light and fluffy.
  • Beat in vanilla. In another bowl, whisk flour, baking powder and
  • salt; add to creamed mixture alternately with milk, beating well
  • after each addition. Beat egg whites until stiff peaks form; fold
  • into batter. Transfer to prepared pans.
  • Bake at 325° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks; remove paper. Cool completely.
  • For filling, combine egg yolks and sugar in a large saucepan. Add
  • butter; cook and stir over medium-low heat until sugar is dissolved
  • and mixture thickens (do not boil). Remove from the heat. Stir in
  • bourbon, orange peel and salt. Fold in the raisins, coconut, pecans
  • and cherries. Cool.
  • Place one cake layer on a serving plate; spread with a third of the
  • filling. Repeat layers twice. Frost sides of cake with whipped
  • cream. Refrigerate until serving. Yield: 12 servings.
To Make Ahead: Cake can be made a day in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before serving.