1/2 lb butter,at room temperature
2 cup sugar
3 1/2 cup flour,all-purpose
3 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
8 egg whites
LANE FILLING
8 egg yolks
1 cup sugar
1/2 lb butter,at room temperature
2 tbsp brandy
2 tbsp water
1/2 cup candied cherries,finely chop
1 cup raisins,seeded,coarsely chop
1 cup pecans,chopped
1/2 cup coconut,shredded
Directions
1. Preheat oven to 375'F. 2. Generously grease 4 9" layer cake pans
and line with greased waxed paper. 3. Cream butter with sugar until
light, fluffy, and smooth. Beat with electric beater until sugar has
dissolved, or use sturdy rotary beater. 4. Sift flour with baking
powder and salt onto waxed paper. Add to butter-sugar mixture
alternately with milk, stirring until smooth. 5. In separate bowl
beat egg whites until stiff and fold into cake batter. 6. Pour batter
into prepared pans and bake in preheated oven for 20 minutes. 7.
Place on cake rack and let stand 5 minutes before taking from pans.
Turn out onto racks and let stand until cool. Put layers together
with a thin layer of filling and frost sides and top of cake with
remaining filling. *** LANE FILLING *** Place egg yolks and sugar in
saucepan. Beat with hand rotary or electric mixer until blended. Add
butter. Cook and beat over medium heat until sugar dissolves and
mixture thickens. Remove from heat, pour into mixing bowl, and cool
slightly. Add brandy and water; stir in fruits, pecans, and coconut.
Servings: 12 servings
Lane Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
We can read the history of written recipes way back into antiquity, at least as far as the Egyptians, and maybe even further. In practice though, in the main part, these early cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to food historians is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans made use of many spices, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Later on, there were two interesting books from the 1300s - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that is served today, but instead recipes for the types of meals prepared for the rich. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes created an eruption in recipe books, the majority of which are now in private libraries. For the next few years, the rich and powerful families of Wesstern Europe competed with each other to serve the best banquets, and as a result chefs and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery books were in high demand, due to increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Lane Cake recipe.
