Blog Archive

Sunday, December 12, 2010

Lane Cake and Old Fashion Whiskey Nut Cake For the Holidays......

Lane Cake For the Holidays......

This is a recipe from Granny's box. She made her lane cakes with ground fruit, and sometimes chopped. I like the old way of grinding the fruit and nuts together.

I am guessing this was clipped in the 40s or 50s...."Modern Day Cooks" love it! Use parchment paper to line your pans with.


One of my favorite memories is helping Granny make this Lane Layer Cake.  She used a cast iron meat grinder that clamped to the edge of her counter top to grind the pecans, raisins and coconut.  I was the lucky girl who was allowed to put the pecans and raisins in. The modern day equivalent to Granny's meat grinder is the food processor. Just add 1 cup of pecans, 1 cup raisins and 1 cup coconut together and pulse until well chopped.  The meat grinder was more fun!

The next recipe is for a loaf pan Whiskey Cake. This cake uses 1 cup bourbon!!! Guess this was before Modern Day Cooks! I haven't made this one yet. I have a regular loaf pan and I think this recipe may be too much for it. There probably are larger loaf pans than mine...... Oh well I will fill some small individual ones with the extra.  But if you are buying one for this purpose choose a large one.


OLD-FASHION WHISKEY NUT CAKE

2 CUPS BUTTER
2 ½ CUPS SUGAR
6 EGGS SEPERATED
4 TABLESPOONS VANILLA
3 CUPS FLOUR SIFTED AND DIVIDED
1 TEASPOON BAKING POWDER
1 TEASPOON NUTMEG
1 CUP BOURBON WHISKEY
2 POUNDS CHOPPED PECANS
1 POUND WHITE RAISINS

Preheat oven to 250 degrees.

In a large mixing bowl, cream the butter and sugar together. Separate the eggs, setting the whites aside.  Add the yolks one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla.

Sift 2 ½ cups flour with the baking powder and nutmeg and fold into the batter.  Add the bourbon.

Beat the egg whites until stiff and fold into the batter. Mix the pecans, raisins and the remaining ½ cup of flour and stir gently into the mixture.

Pour into a large loaf pan and bake at 250 degrees for two hours.  Remove from oven and allow it to cool completely on wire rack.  When completely cool cover and let it stand at least two days before serving. 

GRANNY STORED HER FRUIT AND NUT CAKES IN A LARGE TIN AND CUT APPLES AND LAID THEM IN THE CAN AROUND THE OUTSIDE OF THE CAKE PAN. THE APPLE AROMA MELLOWS THE WHISKEY FLAVOR…..THIS WAS ALWAYS A TRADITIONAL HOLIDAY CAKE FOR OUR FAMILY. SHE MADE THIS CAKE AT LEAST 2-4 DAYS BEFORE SERVING IT. ONE OF MY FAVORITES.

IF YOU DON'T HAVE A TIN OR PLASTIC CONTAINER FOR THE CAKE TO REST IN, JUST WRAP IT IN PLASTIC WRAP, OR PLACE IN CAKE DOME AND LET IT STAND IN A COOL PLACE FOR A COUPLE OF DAYS.

3 comments:

Brigitte Smith said...

Thank you so much for sharing this image. It looks like it might be from the same Cookbook my Grandmother used! I am working on a Lane Cake "project", part of which involves adding content to the Wikipedia article. I would very much like to add a link to your blog and the image of the recipe page. Since you are the one who took the picture, I would need your permission. Is that possible? Thank you!

Kaye Everett said...

Yes Brigitte Smith you may use my image and post link to Granny Lessons. Thanks!

Kaye Everett said...
This comment has been removed by the author.