Fa la la la la, la la la La-ne Cake

[Sarabeth]

I've said it before, and I'll say it again: I am a novice baker. Cook, yes. Baker, no. But, after creating a (and I say this humbly) fabulous 4 Layer Walnut-Spice Cake with Caramel Frosting, I am beginning to think that I can do this.

So.....

I'd like to make a Lane Cake to surprise my southern inlaws for the holidays. I have found a few recipes, but I was wondering if any of you lovely people had some tried and true recipes that I might be able to take a peek at.

I'm thinking that if all goes well, maybe I could create "mini" Lane Cakes for our annual Christmas Party... maybe I'm getting ahead of myself.

Meanwhile, to continue my baking education, I'm making a S'mores Tart that I found online that uses a honey marshmallow for the topping. I'll take pictures if it turns out.

[Pontormo]

Well, it looks like k8memphis may also be supplying you with this reference. Also go down to the regional forum on Southern Foodways where there are at least two threads devoted to Edna Lewis.

[NYC Mike]

The Edna Lewis & Scott Peacock book "The Gift of Southern Cooking" has a very interesting lane cake recipe in it.

Aside from that one recipe, the book is amazing and well worth a purchase.

-mike

[K8memphis]

Your walnut caramel cake sounds fabulous.

Interesting~~I made a lane cake once for my Southern in-law's 40th anniversary. It was cool. But my level of appreciation for it fell short of the drama that is written surrounding the cake. I wanted something uber special and it was cool. What I had was a white cake with a fruity filling and some melodramic history tossed in that few if any seemed to be aware of. I mean I only made it once as I recall and I never had it otherwise anywhere.

No offense to any lovers of lane cake. But by the way who & where are you???

I think it needs to be splashed with a nice liqueur to be more fun. Not overly doused just a nice bit of some kind of splash--Grand Marnier is my default--seems to work with most everything. But any number of different ones would be nice. So it's a cool cake and I'm not trying to discourage you at all. That's just my experience with it.

Splash = simple syrup + flavoring such as an extract or a liqueur

[dianalane]

I am a member of the Lane family (married into) and I do not enjoy Lane Cake. I object to the raisins and candied cherries. The holiday cake in the John Lane family is Italian Cream Cake or Hummingbird Cake. The John Lanes' are transplanted Southerners

K8's suggestion of a boozy Lane cake can only be an improvement.

[K8memphis]

I am a member of the Lane family (married into) and I do not enjoy Lane Cake. I object to the raisins and candied cherries. The holiday cake in the John Lane family is Italian Cream Cake or Hummingbird Cake. The John Lanes' are transplanted Southerners   

K8's suggestion of a boozy Lane cake can only be an improvement.

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Oh my gosh that's too funny! I saw your name and I thought oops I stepped on some toes. But I mean really--it's touted as rivaling manna from heaven and well, it falls far far short in my opinion. Maybe just down the bottle if you make the cake.

[Sarabeth]

I like the Grand Marnier suggestion. I was wondering if it might be a little dry. When I made the walnut spice cake I used a splash of Praline Liquor to jazz it up a little and I think it made a huge difference.

One of the recipes that I've found actually mentions using dried apricots and cherries (rather than candied). I was worried that it might not be "traditional" enough, but I would personally appreciate the cherries over raisins, which I'm not a big fan of.

I'll look into the Lewis/Peacock recipe, as well. Anything from that duo can only be good.

I'll keep you posted!