LANE CAKE

Recipe out of the Golden Heritage cookbook from Ft. Benning, Georgia.

Lane cake

Cake
3 ½ cups flour
Pinch of salt
2 tsp. Baking powder
2 cups sugar, sifted
1 cup butter
1 cup milk
1 tsp. Vanilla extract
6 egg whites, stiffly beaten

Sift flour, salt and baking powder several times. Cream sugar with butter until foamy. Alternately add small amounts of flour and milk. Stir in vanilla and fold in egg whites.

Bake in 3 buttered paper-lined 9" pans at 350 for 30-35 min. Cool

Filling
A day or 2 before you are to make the cake cover 1 cup seedless raisins with bourbon, cover and let sit.
6 egg yolks, well beaten
1 cup sugar
½ cup butter
1 cup chopped nuts
1 tsp. Vanilla
1 cup flaked coconut

Combine eggs, sugar and butter in the top of a double boiler and cook, stirring constantly until thickened. Remove from heat. Stir in raisins with bourbon, nuts, vanilla and coconut.
　
　
My mom recommends adding an extra half-cup of milk to keep the cake from being too dry.