Lane Cake

Course : Cakes
Serves: 1
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1 cup vegetable shortening
2 cups sugar
7 large egg whites -- (reserve yolks for frosting)
3 cups plain or all-purpose flour sifted twice before measuring
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 teaspoons vanilla

Preparation / Directions:

**FROSTING** 7 each egg yolks 1/2 cup (1 stick) margarine, softened 12 cups (1 stick) butter, softened 1 1/2 cups sugar 1 No. 2 can crushed pineapple, drained well 1/2 teaspoon salt, scant 1 1/2 teaspoons vanilla 1 cup dark raisins 1 cup chopped pecans 1 cup coconut Cream the shortening and sugar well. Add unbeaten egg white all at once. Turn the mixer on low and mix just until smooth. Do not overbeat. Sift the flour, salt and baking powder together. Add all at once to the creamed mixture. Add all the molk, turn the mixer on low and combine. Stop the mixer and add the vanilla and beat until smooth. Bake in three 10-inch cake pans, greased and floured, in 325ΓΈ oven for 12 minutes. Don't pour the layers too thick. You can always make a few cupcakes with lefover batter to serve with lemon or hot fudge sauce. FROSTING In a double boiler, beat the egg yolks well. Add the sugar and beat until light and fluffy. Add the salt, margarine, cutter and pineapple. Cook over medium heat until thick, stirring occasionally. Remove from hot water and add vanilla. When completely cold, add 1 cup dark raisins, 1 cup chopped pecans and 1 cup coconut. Mix and spread on cold cake layer

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