RECIPE # 4802 - KENTUCKY LANE CAKE - Wednesday, April 4, 2012 - | Nashville News, Weather & Sports

RECIPE # 4802 - KENTUCKY LANE CAKE - Wednesday, April 4, 2012

Posted: Updated:


CAKE: 3/4 c whole milk, room temp                          1 T baking powder

7 lg egg whites, room temp                                      3 c flour, sifted before measuring

2 c sugar                                                                1 t salt

2/3 c unsalted butter, cut into 12 pieces & softened

2 t vanilla extract

Heat oven to 350.  Mix flour, baking powder, sugar, and salt with a mixer on low speed until combined.  Add butter 1 piece at a time; beat until only pea-size pieces remain. Whisk milk, egg whites and vanilla in a separate bowl. Pour half of milk mixture into flour mixture and increase speed to medium-high, beat until fluffy. Slowly add remaining milk mixture and beat until incorporated.    Pour equal amounts of batter into greased and floured pans and bake on center rack 20 to 25 minutes. Cool for 10 minutes, then turn out onto wire racks and cool completely. Could use a box cake mix instead

FILLING: 7 egg yolks                               1 c sweetened shredded coconut

1 c sugar                                           1 c pecans

1/2 c bourbon                                        1 c golden raisin

2 T unsalted butter                                1/2 c unsalted butter

1/2 t vanilla extract

Beat egg yolks until light in color.  Add sugar gradually & beat until lemon colored.  Add bourbon & set aside.  In food processor, process coconut, pecans, & raisins until coarsely ground. In sauté pan, melt 2 T butter.  Add coconut mixture and toast until lightly brown, set aside.  In large saucepan, melt 1/2 c butter.  Add egg-bourbon mixture and stir constantly until thick enough to cover the back of a wooden spoon.  Remove from stove and stir in remaining ingredients. Cool & spread between layers of cake.

FROSTING:2 large egg whites, room temperature    1/4 t cream of tartar

1/4 c sugar                                                                2/3 c light corn syrup

1 t vanilla extract

Beat egg whites and cream of tartar on medium-high speed with electric mixer about 30 seconds. With mixer running, slowly add sugar and whip until soft peaks form, about 2 minutes; set aside. Bring corn syrup to boil in small saucepan over medium-high heat and cook until large bubbles appear around perimeter of pan, about 1 minute. With mixer running, slowly pour hot syrup into whites. Add vanilla and beat until mixture has cooled and is very thick and glossy, 3 to 5 minutes.

Place 1 cake round on serving platter. Spread filling over cake, then top with second cake round. Spread frosting evenly over top and sides of cake. Serve. (Cake can be refrigerated, covered, for 2 days. Bring to room temperature before serving.)

Powered by WorldNow
Powered by WorldNow
All content © Copyright 2000 - 2014 NewsChannel 5 (WTVF-TV) and WorldNow. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.