Lane cake

Lane cake

A thick slice of lane cake
Alternative names	Prize cake, Alabama lane cake
Type	Cake
Place of origin	United States
Region or state	American South
Created by	Emma Rylander Lane
Main ingredients	Sponge cake, candied fruit, raisins, pecans, coconut, bourbon

Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon-laced baked cake traditional in the American South.^[1] It was invented or popularized by Emma Rylander Lane (1856-1904), a native and long-time resident of Americus, Georgia, who developed the recipe while living in Clayton, Alabama, in the 1890s.^[2] She published the original recipe in Some Good Things to Eat (1898).^[3] Her original recipe included 8 egg whites, 1 cup butter, 1 cup sweet milk, 2 cups sifted sugar, 3 ¼ cups sifted flour, 2 teaspoons baking powder, 1 tablespoon vanilla and called for the layers to be baked in pie tins lined with ungreased brown paper rather than in cake pans. The filling called for 8 egg yolks, 1 cup of sugar, 1/2 cup butter, 1 cup seeded raisins, 1 wine-glass of whiskey or brandy, and 1 teaspoon vanilla.^[4]

The Lane cake is sometimes confused with the Lady Baltimore cake, which also is a liquor-laden fruit-filled cake. While the Lane cake originated in Alabama, the Lady Baltimore came from Charleston. Sisters Florrie and Nina Ottolengui, managers of the Women's Exchange Tea tearoom are credited with developing it.^[5]

Many variations of the Lane cake now exist, with three or more layers of white sponge cake, separated by a filling that typically includes pecans, raisins and coconut soaked in a generous amount of bourbon, wine or brandy. It may be frosted on the top, on the sides, or both.

Lane cake is often found in the South at receptions, holiday dinners, or wedding showers.^[6]