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. 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. She published the original recipe in Some Good Things to Eat (1898).
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.
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.