While Lane cake is usually made as a layered dessert, we took the delicious flavors and packed them into a loaf.
Lane Cake Loaf
Yields: 1 (9x5-Inch) Loaf
- ½ cup chopped raisins
- ¼ cup sweetened flaked coconut
- ¼ cup bourbon
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon kosher salt
- ½ cup plus 2 tablespoons unsalted butter, melted
- ¾ cup sugar, divided
- ½ cup whole buttermilk, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- 2 large egg whites
- ⅛ teaspoon cream of tartar
- In a small bowl, combine raisins, coconut, and bourbon. Let stand at room temperature for 30 minutes.
- Preheat oven to 325°. Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together melted butter, ½ cup sugar, buttermilk, eggs, and vanilla. Make a well in center of flour mixture; add butter mixture, whisking until well combined. Fold in raisin mixture and pecans. Pour batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan.
- In the top of a double boiler, whisk together egg whites and remaining ¼ cup sugar. Cook over simmering water, whisking constantly, until sugar is dissolved and egg whites are warm to the touch. Transfer egg whites to the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar, and beat at medium speed until glossy stiff peaks form and bowl is cool to the touch, about 5 minutes. Immediately spread meringue on top of cooled loaf. Using a kitchen torch, brown meringue, if desired.