Christmas Lane Cake
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
63
Spice
55
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3.25 cups
All-Purpose Flour (sifted)3.5 tsps
Baking Powder1 tsp
Salt1 tsp
Ground Nutmeg1.333333 cups
Sugar1.5 tsps
Vanilla Extract1 cup
Whole Milk8 large
Egg White3 tbsps
Bourbon3 cup
Dried Tart Cherries8 large
Egg Yolk1 cup
Pecan (toasted, chopped)1 cup
Sweetened Flaked Coconut3 cup
Powdered Sugar1.5 cups
Whipping Cream (chilled)Directions:
1
For cake: Preheat oven to 375°F
2
Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides
3
Line pans with waxed paper
4
Sift first 4 ingredients into medium bowl
5
Beat butter and 1 1/2 cups sugar in large bowl until smooth
6
Beat in vanilla
7
Beat in flour mixture in 3 additions alternately with milk in 2 additions
8
Using clean dry beaters, beat whites in another large bowl until soft peaks form
9
Gradually add remaining 1/2 cup sugar, beating until whites are stiff but not dry
10
Fold 1/3 of whites into butter mixture
11
Fold in remaining whites in 2 additions
12
Divide batter among pans (batter will be about 1/2 inch deep)
13
Bake cakes until tester inserted into center comes out clean, about 20 minutes
14
Turn cakes out onto racks; peel off paper
15
Cool completely
16
Preheat oven to 375°F
17
Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides
18
Line pans with waxed paper
19
Sift first 4 ingredients into medium bowl
20
Beat butter and 1 1/2 cups sugar in large bowl until smooth
21
Beat in vanilla
22
Beat in flour mixture in 3 additions alternately with milk in 2 additions
23
Using clean dry beaters, beat whites in another large bowl until soft peaks form
24
Gradually add remaining 1/2 cup sugar, beating until whites are stiff but not dry
25
Fold 1/3 of whites into butter mixture
26
Fold in remaining whites in 2 additions
27
Divide batter among pans (batter will be about 1/2 inch deep)
28
Bake cakes until tester inserted into center comes out clean, about 20 minutes
29
Turn cakes out onto racks; peel off paper
30
Cool completely
31
For filling: Mix bourbon, cherries and apricots in small bowl
32
Cover; let stand at room temperature until most of bourbon is absorbed and fruit softens, at least 3 hours and up to 1 day
33
Using electric mixer, beat yolks and sugar in medium bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes
34
Beat in butter
35
Transfer yolk mixture to heavy medium saucepan
36
Stir over medium-low heat until thermometer registers 160°F and mixture is thick, about 15 minutes
37
Remove from heat; mix in nuts, coconut and fruit mixture
38
Chill until cold, about 4 hours
39
Mix in chocolate
40
(Cake layers and filling can be made 1 day ahead
41
Wrap cakes; store at room temperature
42
Cover filling; chill
43
) Place 1 cake layer on platter
44
Spread with 1/3 of filling
45
Repeat layering of cake and filling 2 more times
46
Top with final cake layer, pressing slightly
47
Chill cake
48
Mix bourbon, cherries and apricots in small bowl
49
Cover; let stand at room temperature until most of bourbon is absorbed and fruit softens, at least 3 hours and up to 1 day
50
Using electric mixer, beat yolks and sugar in medium bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes
51
Beat in butter
52
Transfer yolk mixture to heavy medium saucepan
53
Stir over medium-low heat until thermometer registers 160°F and mixture is thick, about 15 minutes
54
Remove from heat; mix in nuts, coconut and fruit mixture
55
Chill until cold, about 4 hours
56
Mix in chocolate
57
(Cake layers and filling can be made 1 day ahead
58
Wrap cakes; store at room temperature
59
Cover filling; chill
60
) Place 1 cake layer on platter
61
Spread with 1/3 of filling
62
Repeat layering of cake and filling 2 more times
63
Top with final cake layer, pressing slightly
64
Chill cake
65
For frosting: Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth
66
Beat in bourbon and vanilla
67
Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form
68
Add cream cheese mixture to whipped cream; beat until stiff enough to spread
69
Spread frosting over top and sides of cake
70
If desired, place pecans around edge of cake
71
Using rolling pin, flatten apricot halves between sheets of plastic wrap
72
Cut out leaf shapes
73
Arrange on cake
74
(Can be made 2 days ahead
75
Cover with cake dome; chill
76
) Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth
77
Beat in bourbon and vanilla
78
Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form
79
Add cream cheese mixture to whipped cream; beat until stiff enough to spread
80
Spread frosting over top and sides of cake
81
If desired, place pecans around edge of cake
82
Using rolling pin, flatten apricot halves between sheets of plastic wrap
83
Cut out leaf shapes
84
Arrange on cake
85
(Can be made 2 days ahead
86
Cover with cake dome; chill)