Four Layer Cake with Brandy and Fruit Filling

    (13)
    1 hour 10 minutes

    If you're going to make a decadent cake, why not go all the way? This cake has four layers and a delicious fruit and nut filling. Perfect as a light Christmas cake.


    12 people made this

    Ingredients
    Serves: 10 

    • Cake
    • 250g butter, softened
    • 2 cups (440g) white sugar
    • 1 teaspoon vanilla essence
    • 3 1/4 cups (400g) plain flour
    • 1 tablespoon baking powder
    • 3/4 teaspoon salt
    • 1 cup (250ml) milk
    • 8 egg whites
    • Brandy and Fruit Filling
    • 125g butter
    • 1 1/4 cups (260g) white sugar
    • 8 egg yolks
    • 1/2 cup (125ml) water
    • 1 teaspoon brandy essence
    • 1 cup chopped pecans
    • 1 cup raisins, or sultanas
    • 1/2 cup glace cherries, diced
    • 1/2 cup shredded coconut

    Directions
    Preparation:45min  ›  Cook:25min  ›  Ready in:1hour10min 

    1. Cake: Preheat oven to 180 degrees C. Lightly grease and flour four 20cm round cake tins.
    2. Cream the butter with the white sugar and vanilla together until light and fluffy.
    3. Combine flour, baking powder and salt. Add flour mixture to the butter mixture in three parts alternately with the milk in two parts, beginning and ending with flour.
    4. Beat the egg whites until stiff. Gently fold the egg whites into the batter. Spread the batter evenly into the four prepared cake tins.
    5. Bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Allow cakes to cool.
    6. Brandy and Fruit Filling: Put the butter and sugar into the top of a double boiler away from the heat. Beat together.
    7. Add egg yolks and beat well. Stir in water and brandy essence. Place over boiling water. Cook and stir until thickened.
    8. Add pecans, raisins, cherries and coconut. Stir filling until all ingredients are well combined. Remove from heat. Allow filling to cool.
    9. To Assemble: Once the cakes and filling are cool, the cake can be assembled. Spread the filling between cake layers, then use to cover the whole outside of the cake.
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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (11)

    by
    55

    My grandmother used to make this cake at Christmas. I looked everywhere for this recipe, but could only find modernized versions. This is a very good recipe. It does take an eternity to make properly, but it's worth it. I froze my cake layers for about two hours and then removed them and filled them AND frosted them with the same filling, instead of cream frosting. I believe the original recipe used the filling to frost and fill the cake. It makes an amazing Christmas presentation. It's very difficult to make the frosting stay on the cake, but freezing the cakes and chilling the frosting for an hour or so makes it easier. I used my hands to pat the frosting on and then placed the cake in the refrigerator overnight. The next morning, I removed the cake and patted more frosting on the "bald spots." I also use a half cup of brandy, instead of brandy extract. Thank you so much for the recipe! I work with a lot of southerners and they were all so excited when I brought the cake in for Christmas. Everyone loved it!  -  28 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    51

    I would have given this recipe 5 stars. However, to have a superb Lane Cake you're going to need a LOT more liquor! In her original recipe, Emma Rylander Lane calls for a full wine glass of whiskey or brandy - the REAL THING. My mother and I have always included at least a half-cup of liquor to the filling. In our opinion, if you're not going to add the liquor (unless for a child's birthday, of course), you shouldn't even bother.  -  25 Dec 2009  (Review from Allrecipes USA and Canada)

    by
    43

    This recipe is time consuming but well worth it. I first tried it in 9th grade when a fellow student prepared it while we were reading "To Kill a Mockingbird".  -  30 Nov 2001  (Review from Allrecipes USA and Canada)

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