Lane cake, an Alabama specialty, was created by a woman named Emma Rylander Lane, who wrote a cookbook around the turn of the 20th century called Some Good Things to Eat. Typically, it's a large white cake with a filling of egg yolks, sugar, raisins, pecans, fresh coconut and lots of bourbon (or moonshine). Here, it's frosted with silky vanilla buttercream. The bourbon in the filling is key—it helps cut the sweetness a bit. More Cake Recipes
The cake can be refrigerated for up to 4 days before serving. Return to room temperature before serving.
The bourbon in the filling is key to this cake, but a glass of good bourbon to go with it is also key. Typically, small-batch, vintage-dated bourbons command high prices, but one of the best, the Evan Williams Single Barrel, is remarkably affordable. Sip it with a splash of water or a single ice cube.