Christmas lane cake is a traditional Southern dessert that is perfect for any holiday gathering. This decadent cake is made with layers of moist yellow cake, creamy custard filling, and a rich chocolate ganache frosting. The result is a beautiful and delicious cake that is sure to impress your guests. Christmas lane cake is a labor of love, but it is well worth the effort. With its festive colors and flavors, this cake is sure to be the star of your holiday table.
Let's cook with our recipes!
CHRISTMAS LANE CAKE
Categories Cake Bourbon Mixer Chocolate Dairy Egg Fruit Nut Dessert Bake Christmas Cream Cheese Apricot Cherry Pecan Winter Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 28
Steps:
- For cake:
- Preheat oven to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed paper. Sift first 4 ingredients into medium bowl. Beat butter and 1 1/2 cups sugar in large bowl until smooth. Beat in vanilla. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until whites are stiff but not dry. Fold 1/3 of whites into butter mixture. Fold in remaining whites in 2 additions. Divide batter among pans (batter will be about 1/2 inch deep).
- Bake cakes until tester inserted into center comes out clean, about 20 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
- For filling:
- Mix bourbon, cherries and apricots in small bowl. Cover; let stand at room temperature until most of bourbon is absorbed and fruit softens, at least 3 hours and up to 1 day.
- Using electric mixer, beat yolks and sugar in medium bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in butter. Transfer yolk mixture to heavy medium saucepan. Stir over medium-low heat until thermometer registers 160°F and mixture is thick, about 15 minutes. Remove from heat; mix in nuts, coconut and fruit mixture. Chill until cold, about 4 hours. Mix in chocolate. (Cake layers and filling can be made 1 day ahead. Wrap cakes; store at room temperature. Cover filling; chill.)
- Place 1 cake layer on platter. Spread with 1/3 of filling. Repeat layering of cake and filling 2 more times. Top with final cake layer, pressing slightly.
- Chill cake.
- For frosting:
- Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth. Beat in bourbon and vanilla. Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form. Add cream cheese mixture to whipped cream; beat until stiff enough to spread.
- Spread frosting over top and sides of cake. If desired, place pecans around edge of cake. Using rolling pin, flatten apricot halves between sheets of plastic wrap. Cut out leaf shapes. Arrange on cake. (Can be made 2 days ahead. Cover with cake dome; chill.)
CHRISTMAS LANE CAKE
Dried cherries and apricots highlight this impressive version of a southern classic.
Provided by Opal Jackson-Cakmak
Categories Other Desserts
Number Of Ingredients 1
Steps:
- 1. Cake: 3 1/4 cups sifted all purpose flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 1 teaspoon vanilla extract 1 cup whole milk 8 large egg whites Filling: 3/4 cup bourbon 3/4 cup dried tart cherries 3/4 cup finely chopped dried apricots 8 large egg yolks 1 1/3 cups sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 cup pecans, toasted, chopped 1 cup sweetened flaked coconut 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Frosting: 1 1/2 3-ounce packages cream cheese, room temperature 3/4 cup powdered sugar 3 tablespoons bourbon 1 1/2 teaspoons vanilla extract 1 1/2 cups chilled whipping cream Pecan halves (optional) Dried apricot halves
- 2. For cake: Preheat oven to 375 degrees F. Butter and flour four 9-inch- diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed paper. Sift first 4 ingredients into medium bowl. Beat butter and 1 1/2 cups sugar in large bowl until smooth. Beat in vanilla. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until whites are stiff but not dry. Fold 1/3 of whites into butter mixture. Fold in remaining whites in 2 additions. Divide batter among pans (batter will be about 1/2 inch deep). Bake cakes until tester inserted into center comes out clean, about 20 minutes. Turn cakes out onto racks; peel off paper. Cool completely. For filling: Mix bourbon, cherries and apricots in small bowl. Cover; let stand at room temperature until most of bourbon is absorbed and fruit softens, at least 3 hours and up to 1 day. Using electric mixer, beat yolks and sugar in medium bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in butter. Transfer yolk mixture to heavy medium saucepan. Stir over medium-low heat until thermometer registers 160 degrees F and mixture is thick, about 15 minutes. Remove from heat; mix in nuts, coconut and fruit mixture. Chill until cold, about 4 hours. Mix in chocolate. (Cake layers and filling can be made 1 day ahead. Wrap cakes; store at room temperature. Cover filling; chill.) Place 1 cake layer on platter. Spread with 1/3 of filling. Repeat layering of cake and filling 2 more times. Top with final cake layer, pressing slightly. Chill cake. For frosting: Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth. Beat in bourbon and vanilla. Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form. Add cream cheese mixture to whipped cream; beat until stiff enough to spread. Spread frosting over top andside
Tips:
- Use room temperature ingredients. This will help the cake batter come together more easily and bake more evenly.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake lighter and more tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. This will help to prevent the batter from becoming too thick or lumpy.
- Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
These are just a few of the tips and conclusions that can be drawn from the recipes in this article. With a little practice, you can make a delicious Christmas lane cake that will be the hit of your next party. So what are you waiting for? Get baking!
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