Lane Cake

Lane Cake
30 Min

This prize-winning cake is said to have originated in Alabama back in the 1800's and it's so good we still make Lane Cake today! Our recipe for Lane Cake still calls for all the basics: coconut, pecans, and raisins, but we've taken a couple of shortcuts to make it easier than ever!

What You'll Need

  • 4 egg whites
  • 1 (16.5-ounce) package white cake mix
  • 1 cup water
  • 1/4 cup vegetable oil
  • 1 (15-ounce) container coconut pecan frosting (see Note)
  • 1 (10-ounce) jar maraschino cherries, well drained and chopped
  • 1 cup coarsely chopped pecans
  • 1/2 cup raisins, chopped
  • 2 tablespoons brandy (optional)
  • 1 (16-ounce) container white frosting

What to Do

  1. Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray; set aside.
  2. In a large bowl with an electric mixer on high speed, beat egg whites until stiff peaks form. In another large bowl with electric mixer on medium speed, beat cake mix, water, and oil 2 minutes, or until smooth. Fold the beaten egg whites into the cake mixture. Divide batter between cake pans. 
  3. Bake 23 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool 10 minutes, then invert onto wire racks to cool completely. Cut cakes in half horizontally, forming four layers. 
  4. In a medium bowl, combine coconut pecan frosting, cherries, pecans, raisins, and brandy, if desired; mix well. Place 1 cake layer upside down on a serving plate and frost the top with one-third of the coconut pecan frosting mixture. Repeat the layers 2 more times and top with the fourth cake layer. Frost top and sides with the white frosting. Serve, or cover loosely until ready to serve.


Did You Know? The lane cake is named after Emma Rylander Lane, an Alabama resident, who shared the recipe in her cookbook in 1898. She actually named the cake "Prize Cake" in her cookbook, since it was a prize-winning cake recipe at a baking contest in Georgia. Lane Cake is currently under review to become the official state dessert of Alabama. 

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 651
  • Calories from Fat 277
  • Total Fat 31g 47 %
  • Saturated Fat 6.0g 30 %
  • Trans Fat 0.0g 0 %
  • Protein 4.0g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 426mg 18 %
  • Total Carbohydrates 91g 30 %
  • Dietary Fiber 2.2g 9 %
  • Sugars 74g 0 %

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I've NEVER seen a Lane cake without the white frosting. I look forward to making this one. We've usually have a Lane cake for Christmas or Easter. I always use the seven minute frosting.

I can hardly ever find pecans here, is there something else I can use? Almonds maybe? This recipe sounds soooo good, I really want to try it.

Yes, toasted almonds are good on this cake. My husband likes salted crushed peanuts. Sounds strange but it is good.

Please tell us where you live, junx, that pecans are hard to find. Do you live in the USA?

I need a good 7minute frosting, since this what it called for in the first Lane Cake recipe I was given, it called for the boxed icing that you just add hot water to, which was good. however it isn't sold in most stores as it once was several years back. thanks in advance...

Seven Minute Frosting 2 unbeaten egg whites 1-1/2 cups granulated sugar 2 teaspoons light corn syrup or Dash salt tsp cream of tartar 1/3 cup cold water 1 teaspoon vanilla Place all ingredients except vanilla in top of double boiler (dont place over boiling water) beat minute at low speed on electric mixer to blend. Place over boiling water, but not touching water. Cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (dont overcook). Remove from boiling water. If desired pour into mixing bowl. Add vanilla beat till of spreading consistency, about 2 minutes. Frosts tops and sides of two 8 or 9-inch layers.

It's been a few years since I made a Lane (or Lane's) Cake but mine was like MaggieCannon's......verbatim. The recipe came straight from an old Alabama family recipe. I might try this version--without the white frosting, maybe double the pecan/coconut icing to make it similar to my original and I'd definitely add the whiskey or rum about a week before serving to permeate the entire wonderful cake!.

I have made this with dried cranberries instead of raisins for Thanksgiving. It is very festive.

The comment from maggiecannon60 is confusing. Why give this delicious recipe only one star because it is not her mama's recipe? My mother was also a scratch baker back in the day. This recipe is easier than the way my mom made it and I think cake mix makes it even better tasting. (Sorry mom.) Especially Duncan Hines brand.

Many people prefer to make everything from scratch and when our mothers and grandmothers cooked they didn't have a choice. That doesn't change the fact that this is a delicious cake and suits the modern day cook better then us old timers.

My Momma made Lane Cakes every year for Christmas. They sure did not look like this. She would have died to use a box cake mix. Her's never had a frosting on it. It did have coconut shreds, raisins and a mix of nuts. She made them 4 weeks before Christmas and each (here I am not sure how long) week or day she would take a bottle of rum or whiskey or whatever and sprinkle the cakes with it. Her layers were thinner than these. Her Lane Cake were the best things we had all year. Who needed gifts when you had a Mom that knew how to do these from scratch!!

No body is perfect even your Mom. Baking is a lot different now than when you Mom did baking. Guess you don't get it Very insulting to everyone. A Senior and love using Cake Mixes for for different recipes. everyone.

Been baking and cooking fro more than 50 years that said this is a very good recipe perhaps maggiecannon60 is getting this recipe confused with the old fashioned fruitcake made at least one month ahead of Christmas no frosting made with lots of fruit and nuts doused every few days with booze of your choose, whisky rum or brandy in old days

I'm confused. How can you use 1/3 of the frosting on the firsr layer, when you have 4 cakes and the sides to frost?

Cookie, if I read this correctly, the pecan frosting is just between layers, top and sides of cake is with the white frosting.

Hi there! The user above is correct. You use the coconut frosting on three layers and the white frosting on the top and sides. :) Enjoy!


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