Lane Cakes

Lane Cakes

These old-fashioned Lane Cakes are the perfect size for serving at tea.

Lane Cakes
Yield: 2 (9-inch) cakes • Preparation: 1 hour • Bake: 20 minutes • Cool: 1 hour
Write a review
  1. 1 cup chopped golden raisins
  2. ½ cup dry sherry
  3. 1 (16.5-ounce) white cake mix
  4. 3 large eggs
  5. 1 cup water
  6. ⅓ cup sour cream
  7. ¼ cup vegetable oil
  8. 1 tablespoon fresh lemon zest
  9. 8 large egg yolks
  10. 1⅓ cups sugar
  11. ½ cup salted butter, melted
  12. 1 cup chopped toasted pecans
  13. 1 cup sweetened flaked coconut, finely chopped
  14. 1 cup chopped dates
  15. ½ teaspoon vanilla extract
  16. ¼ teaspoon salt
  17. 1 recipe Vanilla-Marshmallow Frosting (recipe follows)
  1. Preheat oven to 350°.
  2. In a small bowl, pour sherry over raisins, and let soak. Set aside.
  3. Spray 2 (9-inch) cake pans with baking spray with flour. Set aside.
  4. In a large bowl, combine cake mix, eggs, water, sour cream, oil, and lemon zest. Beat at low speed with a mixer for 30 seconds, scraping sides of bowl as necessary. Increase speed to medium, and beat for 2 minutes. Divide batter evenly between prepared cake pans. Tap pans on countertop to reduce air bubbles.
  5. Bake until layers are light golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes. Let cool in pans for 10 minutes. Turn out layers onto wire cooling racks and let cool completely.
  6. In a medium saucepan away from heat, combine egg yolks and sugar, stirring until smooth. Add melted butter, transfer saucepan to stovetop, and cook over medium heat, stirring constantly, until mixture coats the back of a spoon, 5 to 6 minutes. Do not let egg mixture boil.
  7. Add pecans, coconut, dates, and raisins with sherry, stirring to blend. Cook for approximately 1 minute.
  8. Add vanilla extract and salt, stirring to blend. Remove saucepan from heat, and let fruit mixture cool to lukewarm.
  9. Place each cake on a serving plate. Spread half of fruit mixture on top of each cake, leaving a ½-inch border around edge. (This is where frosting will be piped).
  10. Using an offset spatula, spread Vanilla-Marshmallow Frosting around sides of cakes. Place remaining frosting in a piping bag fitted with a medium open-star tip (Wilton #21). Pipe a decorative shell border around edge of cakes.
  11. Serve immediately, or store, lightly covered, in the refrigerator for several hours. Let come to room temperature before serving.
TeaTime Magazine
Vanilla-Marshmallow Frosting
Yield: 1½ cups • Preparation: 10 minutes
Write a review
  1. ½ cup salted butter, softened
  2. 1½ cups confectioners’ sugar
  3. 1 tablespoon whole milk
  4. ½ teaspoon vanilla extract
  5. 1 cup marshmallow crème
  1. In a medium bowl, combine butter, confectioners’ sugar, milk, and vanilla extract. Beginning at low speed and gradually increasing to high speed, beat with a mixer until frosting is smooth and creamy. Add marshmallow crème, beating well.
  2. Use immediately, or cover, and refrigerate until needed, up to a day. Let come to room temperature before using.
TeaTime Magazine
 From TeaTime, September/October 2015

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!



  1. Lane Cake Recipe: It appears to me that only one of the 9-in cake layers is present in the photo. Did you make two one-layer cakes for presentation, versus a two-layer cake? I like it! One on each end of the table for ease of serving (and smaller pieces to go around for the ones watching their calorie intake, or don’t have room for a larger two-layer slice).


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.