Name: The Lane Cake Recipe
Total time: 935 min
Ingredients: CAKE LAYERS:; 2 1/4 cups sugar; 1 1/4 cups butter [softened]; 8 large egg whites, at room temperature; 3 cups all-purpose soft-wheat flour (such as White Lily); 4 teaspoons baking powder; 1 tablespoon vanilla extract; Shortening; PEACH FILLING:; Boiling water; 8 ounces dried peach halves; 1/2 cup butter [melted]; 1 cup sugar; 8 large egg yolks; 3/4 cup sweetened flaked coconut; 3/4 cup chopped toasted pecans; 1/2 cup bourbon; 2 teaspoons vanilla extract; PEACH SCHNAPPS FROSTING:; 2 large egg whites; 1 1/2 cups sugar; 1/2 cup peach schnapps; 2 teaspoons light corn syrup; 1/8 teaspoon table salt

Hands On Time:

1 hrs 30 mins

Total Time:

15 hrs 35 mins

Yield:

12 to 16 servings

Ingredients

CAKE LAYERS:
2 1/4 cups sugar
1 1/4 cups butter [softened]
8 large egg whites, at room temperature
3 cups all-purpose soft-wheat flour (such as White Lily)
4 teaspoons baking powder
1 tablespoon vanilla extract
Shortening
PEACH FILLING:
Boiling water
8 ounces dried peach halves
1/2 cup butter [melted]
1 cup sugar
8 large egg yolks
3/4 cup sweetened flaked coconut
3/4 cup chopped toasted pecans
1/2 cup bourbon
2 teaspoons vanilla extract
PEACH SCHNAPPS FROSTING:
2 large egg whites
1 1/2 cups sugar
1/2 cup peach schnapps
2 teaspoons light corn syrup
1/8 teaspoon table salt

Directions

Prepare Cake Layers: Preheat oven to 350°. Beat first 2 ingredients at medium speed with an electric mixer until fluffy. Gradually add 8 egg whites, 2 at a time, beating well after each addition.
Sift together flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in 1 Tbsp. vanilla extract. Spoon batter into 4 greased (with shortening) and floured 9-inch round shiny cake pans (about 1 3/4 cups batter in each pan).
Bake at 350° for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
Prepare Filling: Pour boiling water to cover over dried peach halves in a medium bowl; let stand 30 minutes. Drain well, and cut into 1/4-inch pieces. (After plumping and dicing, you should have about 2 cups peaches.)
Whisk together melted butter and next 2 ingredients in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat, and stir in diced peaches, coconut, and next 3 ingredients. Cool completely (about 30 minutes).
Spread filling between cake layers (a little over 1 cup per layer). Cover cake with plastic wrap, and chill 12 hours.
Prepare Frosting: Pour water to a depth of 1 1/2 inches into a small saucepan; bring to a boil over medium heat. Whisk together 2 egg whites, 1 1/2 cups sugar, and next 3 ingredients in a heatproof bowl; place bowl over boiling water. Beat egg white mixture at medium-high speed with a handheld electric mixer 12 to 15 minutes or until stiff glossy peaks form and frosting is spreading consistency. Remove from heat, and spread immediately over top and sides of cake.