Lane Cake

Directions

For Cake:

1. Preheat the oven to 325°F.
2. Grease three 9-inch round baking pans and set aside.
3. Place the egg whites in a large bowl and let stand at room temperature for 30 minutes.
4. Cream together the butter and sugar in a large bowl until light and fluffy.
5. Beat the vanilla into the creamed mixture.
6. Whisk together the flour, baking powder, and salt in a medium bowl.
7. Add the dry ingredients to the creamed mixture alternately with milk, beating well after each addition.
8. Beat the egg whites together in a bowl until stiff peaks form and then fold the mixture into the batter.
9. Pour the batter equally into the pans and bake them for 20–25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

For Filling:

10. Combine the egg yolks and sugar in a large saucepan.
11. Add the butter and cook, while stirring, over medium-low heat until the sugar dissolves and the mixture thickens. Do not let the mixture boil. Remove it from the heat.
12. Stir in the bourbon, orange zest, and salt.
13. Fold in the raisins, coconut, pecans, and cherries. Let the mixture cool.

For Whipped Cream Topping:

14. Chill a medium-sized bowl in the freezer for at least 10 minutes.
15. Combine the heavy cream, powdered sugar, and vanilla in the chilled bowl.
16. Beat the ingredients using an electric mixer on low speed, gradually increasing the speed to high, until stiff peaks form. Don’t over-beat, but don’t stop beating until it reaches a very thick consistency.

For Assembly:

17. Place one cake on a serving plate and spread filling across the top. Place the second cake on top of the filling and spread filling across the top. Stack the third cake on top of the filling and spread the remaining filling on top.
18. Frost the sides of the cake with whipped cream.
19. Refrigerate the cake until serving.