This recipe belonged to my grandmother, Irene Murray Rogers. She was born in Camp Hill, Alabama but for many years lived in Marengo County, Al. She met my grandfather while he was going to school at Auburn. She was a home economics teacher. Mama Irene made this cake every Christmas and placed it on a cake pedestal. It towered over the other cakes and pies that sat at the end of the long dining room table.

When it was time for Christmas dinner to be served, the cake would be gently moved to the sideboard and then moved back to the table again when the dishes had been cleared. It was sliced and the anxiety and the waiting were over, because as children we all had a hard time waiting for a piece of this cake.

 

Mama Irene’s Lane Cake

Cake:

2 cups sugar

1/2 pound butter

1 1/3 cups whole milk

3 teaspoons baking powder

3 1/2 cups cake flour

7 egg whites, stiffly beaten

1 teaspoon vanilla flavoring

Preheat the oven to 325 degrees. Prepare 3 (8-inch) cake pans by lining the bottoms and side of the pans by buttering or greasing. Cream butter and sugar until fluffy. Sift all dry ingredients. Add dry ingredients alternating with the milk. Add flavoring and beaten egg whites. (I add the egg whites into the mixer on low speed. I finish the folding with a spatula, by hand). Divide batter evenly between the 3 pans. Bake for 30-35 minutes or until cakes are lightly brown and a cake tester comes out clean. Cool in the pans for 10 minutes and then turn out onto a wire rack to cool.

Filling:

1 1/2 cups sugar

7 egg yolks

1/2 pound butter

Cook in a double boiler until thick and mixture coats the back of a spoon.

Add:

1 cup raisins

1 cup toasted, chopped pecans

1 cup crushed pineapple, drained

1 cup coconut

Cook for another minute, and then remove from heat. Cool. See instructions on assembly.

Seven minute icing:

1 3/4 cups sugar

1 tablespoon corn starch

pinch of salt

1/3 cup water

3 egg whites

1 teaspoon vanilla

Set the mixture, except the vanilla, in the top of a double boiler over simmering water. Beat for 7 minutes with an electric mixer. Beat in vanilla. Follow cake assembly instructions.

Cake assembly:

Place the first cake layer on the pedestal. Place parchment or wax paper around the edge for easy clean-up. Add a good amount of filling. Cover with a layer of seven minute icing. Add another layer of filling and repeat with icing. Add the top layer and cover with filling and let some of the filling go over the side. Use skewers to keep cake in place if needed. Ice the top and sides of the cake with icing.

Fluffy Meringue Icing

You can also use your own 7 minute or seafoam icing recipe.

6 egg whites

2 cups water

3/4 cup water

In a large bowl, beat egg whites at medium-high speed with an electric mixer until stiff peaks form, set aside.

In a medium saucepan, combine sugar and water. Bring to a boil over medium-high heat and boil until temperature reaches 248 degrees on a candy thermometer.

With the mixer running at medium-high speed, very slowly pour the syrup over beaten egg whites. Continue beating mixture until it reaches room temperature and is a spreadable consistency. Use icing immediately.