christmas lane cake

How To Make christmas lane cake

• 1

  Cake: 3 1/4 cups sifted all purpose flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 1 teaspoon vanilla extract 1 cup whole milk 8 large egg whites Filling: 3/4 cup bourbon 3/4 cup dried tart cherries 3/4 cup finely chopped dried apricots 8 large egg yolks 1 1/3 cups sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 cup pecans, toasted, chopped 1 cup sweetened flaked coconut 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Frosting: 1 1/2 3-ounce packages cream cheese, room temperature 3/4 cup powdered sugar 3 tablespoons bourbon 1 1/2 teaspoons vanilla extract 1 1/2 cups chilled whipping cream Pecan halves (optional) Dried apricot halves
• 2

  For cake: Preheat oven to 375 degrees F. Butter and flour four 9-inch- diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed paper. Sift first 4 ingredients into medium bowl. Beat butter and 1 1/2 cups sugar in large bowl until smooth. Beat in vanilla. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Using clean dry beaters, beat whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until whites are stiff but not dry. Fold 1/3 of whites into butter mixture. Fold in remaining whites in 2 additions. Divide batter among pans (batter will be about 1/2 inch deep). Bake cakes until tester inserted into center comes out clean, about 20 minutes. Turn cakes out onto racks; peel off paper. Cool completely. For filling: Mix bourbon, cherries and apricots in small bowl. Cover; let stand at room temperature until most of bourbon is absorbed and fruit softens, at least 3 hours and up to 1 day. Using electric mixer, beat yolks and sugar in medium bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in butter. Transfer yolk mixture to heavy medium saucepan. Stir over medium-low heat until thermometer registers 160 degrees F and mixture is thick, about 15 minutes. Remove from heat; mix in nuts, coconut and fruit mixture. Chill until cold, about 4 hours. Mix in chocolate. (Cake layers and filling can be made 1 day ahead. Wrap cakes; store at room temperature. Cover filling; chill.) Place 1 cake layer on platter. Spread with 1/3 of filling. Repeat layering of cake and filling 2 more times. Top with final cake layer, pressing slightly. Chill cake. For frosting: Beat cream cheese and 1/4 cup powdered sugar in medium bowl until smooth. Beat in bourbon and vanilla. Beat cream and 1/2 cup powdered sugar in large bowl until soft peaks form. Add cream cheese mixture to whipped cream; beat until stiff enough to spread. Spread frosting over top andside
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