Lane Cake
This cake improves in flavor as it ages and mellows. Covered and uncut, it may be made two days before serving, and it doesn't need to be refrigerated.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Sifter
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Cake pan
- Parchment paper
- Cooling rack
- Oven
- Saucepan
- Wooden spoon
- Spoon
- Cutting board
- Chef's knife
- Grater
- Kitchen timer
- Pastry brush
- Plate
Ingredients
- 1⁄2 lb. (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 1⁄2 cups cake flour
- 1 tbsp. homemade baking powder
- 1⁄4 tsp. salt
- 1 tbsp. vanilla extract
- 1 cup milk, at room temperature
- 8 egg whites, at room temperature
- 12 egg yolks
- 1 1⁄2 cups granulated sugar
- 12 tbsp. unsalted butter, melted
- 1 1⁄2 cups finely chopped shelled pecans
- 1 1⁄2 cups finely chopped shelled raisins
- 1 1⁄2 cups freshly grated coconut
- 1 1⁄2 tsp. vanilla extract
- 1⁄2 cup bourbon
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