When I was little, my Granny always made this cake for Thanksgiving or Christmas…
I’ve seen many variations, but I’ve always enjoyed hers the best!
My Mom made it for Thanksgiving this year and we wanted to share the recipe…
Just gorgeous and just as I remembered!
Enjoy!
Granny Phillips’ Lane Cake Recipe
Ingredients
- 2 sticks butter, softened at room temperature
- 2 cups sugar
- 1 teaspoon vanilla
- 3 1/4 cups cake flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 8 egg whites
- Filling:
- 8 egg yolks
- 1 1/4 cups sugar
- 1 1/4 cups pecans, chopped
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 cup raisins
- 1 cup dried figs, chopped small
Instructions
Beat egg whites until stiff but not dry. Pour into a bowl and set aside.
Preheat oven to 325 degrees. Grease and flour three 9-inch round cake pans.
Cream butter and sugar together until light and creamy. Beat in vanilla.
Sift together flour, baking powder and salt twice. Stir flour mixture into batter alternately with milk.
Now stir 1/4 of whites into batter. Fold in remaining whites until just mixed.
Spoon batter into the 3 prepared cake pans and bake 20 to 25 minutes. Cool in pans for 10 minutes; turn onto cake racks to cool completely while you make the filling.
To prepare filling:
Mix together yolks and sugar in a heavy pan or in top of a double boiler.
Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens enough to coat back of spoon–it may take about 12-15 minutes of cooking and stirring. Do not allow to boil or eggs will scramble.
Remove from heat and stir in remaining ingredients. Let filling cool.
Fill the cake layers and spread on top of cake. If you want enough for the sides you will have to double the recipe…but Granny just filled the layers and the top.