Lane cake - country living

12 servings

Ingredients

Quantity Ingredient
1 cup Granulated sugar
½ cup (1 stick) butter
½ cup Orange juice
1 tablespoon Grated orange rind
8 Large egg yolks (reserve
8 Large egg whites
2 cups Granulated sugar
1 cup (2 sticks) butter, softened
1 tablespoon Vanilla extract
2 cups (1 pint) heavy cream whites for cake batter)
1 cup Chopped pecans
½ cup Chopped candied cherries
1 cup Shredded unsweetened coconut
3½ cup Unsifted cake flour
1 tablespoon Baking powder
½ teaspoon Salt
1¼ cup Milk
2 tablespoons Confectioners' sugar

Directions

FILLING

CAKE LAYERS

WHIPPED CREAM FROSTING

1. Prepare Filling: In top of double boiler over simmering water, combine sugar, butter, orange juice, and orange rind. Stir occasionally until butter melts and sugar dissolves. In small bowl, beat egg yolks until blended. Stirring constantly, spoon 2 T hot sugar mixture into yolks. Pour egg-yolk mixture into sugar mixture and continue to cook, stirring constantly, until mixture thickens to a pudding consistency-about 20 minutes. Remove from heat. Reserve one T each of chopped pecans and candied cherries; stir remaining pecans, cherries, and coconut into filling mixture. Cool to room temperature; cover and refrigerate.

2. Prepare Cake Layers: Grease and flour three 9-inch round cake pans. Heat oven to 325'F. In large bowl, with electric mixer, beat egg whites until foamy; add ¼ C granulated sugar and beat until stiff peaks form. Set aside.

3. In another large bowl, with same beaters, beat together butter and remaining 1¾ C granulated sugar until fluffy. Add vanilla and mix until blended. In medium-size bowl, combine flour, baking powder, and salt. Add to sugar mixture alternately with milk, beginning and ending with flour. Beat until smooth batter forms.

4. With rubber spatula, gently fold beaten egg whites into batter.

Divide batter among prepared pans. Bake cake layers 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 10 minutes; remove from pans and cool cake completely on wire rack.

5. To assemble cake; trim tops of cake layers to make level, if necessary. To make Whipped Cream Frosting, in large bowl, with electric mixer, beat heavy cream and confectioners' sugar until stiff peaks form. Place one cake layer on serving plate and spread half of filling on top. Place next layer on top of filling on first layer; top with remaining filling. Place last layer on top of filling to complete 3-layer cake. Frost cake with Whipped Cream Frosting; garnish top of cake with reserved chopped pecans and candied cherries. Serve immediately or refrigerate for later.

Country Living/Dec/91 Scanned & fixed by DP and GG

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