What is a driving cake?
lane cake is a typical southern dessert. This cake has existed at least since the end of the 18th century, when Emma Rylander Lane of Clayton in Alabama won the first prize at Alabama State Fair. Lane cake appeared in her cookbook in 1898 when he was called "Price Cake". However, the beginnings of the lane cake are probably older than Mrs. Lane's recipe.
Southerners usually like coconut and fruit and it is a rare southern that does not have a sweet tooth. The cake of Lane, with coconut filling, candied cherry and raisin, was probably popular in the south in the 1930s, when these items became easier to access. An unpleasant cake on a high -cake plate was a symbol of the condition and the lane cake responded to need.
Most older recipes for cake in the aisle include vanilla recipe or white cake. With progress in cake mixtures, however, the chef can use a favorite mix of cake, baked in two 9 -inch layers. Yellow cake is also a good choice because it is usually moist. To is the key to the successful lane cake. The layers must be damp. Dry strip is not good.
ambitious chef may want to try to divide chilled layers, so the cake will have four layers, but that's optional. It is not optional to use a good liqueur for cake and filling. Brandy or Bourbon are the best choice and liqueur should be "smooth". About half a cup (120 ml) liqueur should be a spoon on the layers and leave to soak in. Half the cup soak both layers. The second half cup goes to the filling. Many chefs agree that wild turkey or jack Daniels are the best liqueurs for a driving cake. Real whiskey can be too bitter or rough for the cake, so bourbon or whiskey Tennessee, like Jack Daniels, are a better choice. The layers should be soaked after division.
When the layers of the cake were cooled, divided and soaked, it is time for the filling. Some chefs prefer thisThe double boiler, but the cast iron pan is the choice of this author. Since the cake filling in the driving cake has certain features similar to the candy, the chef should always use a wooden spoon for mixing to avoid the metal taste of the filling. The standard lane cake filling calls for six to eight egg yolks, two bars butter, 1 cup of sugar, 1 cup of raisins, 1 cup grated coconut, 1 cup chopped nuts, 1/2 cup candied cherry, chopped and 1/2 half cup.
in an iron pan on medium heat, melt the butter on the lukewarm. Add sugar. Stir until it mixes. Add the egg yolks and mix well. Make sure the mixture of butter/sugar is not too hot - otherwise the egg turns. The chef can first add a little dough to the eggs and then add them to the mixture. Add fruit, coconut and pecan nuts. Cook at medium to medium temperature of 15 to 20 minutes while stirring until the mixture of bubbles and closer and syrups. The filling should be almost a candy-like. NoseBourbon slowly, stirring and cook for another 1-2 minutes. This recipe fills and LEDs two or three layers.
Some chefs complete the lane cake by filling the layers with a coconut mixture and then the whole thing with a white seven -minute topping. Some chefs froze the whole cake with filling and others fill the layers and spread the filling over the top. Each of these methods is acceptable and one is as "authentic" as the other.
Not surprisingly, for work, a lane cake is usually a holiday dessert and makes a great alternative to the ubiquitous fruit cake. However, the results are worth all efforts.