Welcome, Campers! Today, we're venturing into the delicious world of Banned Camp's culinary creations. Our co-host Dan has taken up the challenge to bring a beloved treat from the pages of "To Kill a Mockingbird" to life. Get ready to satisfy your sweet tooth with Miss Maudie's famous Lane Cake!
Inspired by Harper Lee's timeless novel, Dan has donned his apron and whisked up a batch of this delightful Southern confection. With Jen, our resident master baker, on standby for any necessary assistance, Dan took charge and crafted a Lane Cake that would make Miss Maudie proud. Let's dive into this scrumptious adventure together!
The Lane Cake, a beloved dessert in the town of Maycomb, is a culinary masterpiece that symbolizes the essence of Southern hospitality. Layers of moist cake infused with a delightful combination of flavors, all covered in a fluffy, boozy frosting—it's a treat that will transport you to the front porch of a Maycomb home.
Dan's take on the Lane Cake captures the spirit of the original recipe while adding his own unique twist. With meticulous attention to detail and a passion for culinary creativity, he has crafted a cake that is sure to leave your taste buds begging for more.
As Dan embarked on this baking adventure, he embraced the spirit of Miss Maudie—bold, resourceful, and unafraid to push the boundaries. The result is a Lane Cake that pays homage to the original recipe while showcasing Dan's own flair for culinary exploration.
So, Campers, get ready to embark on a culinary journey through the pages of "To Kill a Mockingbird." Slice into a slice of Dan's Miss Maudie-inspired Lane Cake, and let the flavors transport you to the world of Maycomb. As you savor each bite, remember the power of literature and the magic of turning words into delectable creations.
And now, the moment you've been waiting for—here's the recipe for Dan's Miss Maudie's Lane Cake:
Ingredients:
For the cake:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
For the filling:
1 1/2 cups raisins
1 cup chopped pecans
1/2 cup unsalted butter, melted
1 cup granulated sugar
4 large egg yolks
1/2 cup evaporated milk
1 teaspoon vanilla extract
1/4 cup bourbon or whiskey
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
2 teaspoons vanilla extract
Additional pecans for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the filling. In a medium bowl, combine the raisins and chopped pecans.
In a separate mixing bowl, whisk together the melted butter, granulated sugar, egg yolks, evaporated milk, vanilla extract, and bourbon or whiskey until well combined.
Place the mixture in a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes creamy. This usually takes about 8-10 minutes. Remove from heat and let the filling cool completely.
Once the cakes have cooled completely and the filling has cooled as well, spread the filling evenly between the cake layers.
To prepare the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and fluffy.
Frost the top and sides of the cake with the prepared frosting. If desired, garnish the cake with additional pecans.
Slice and serve the boozy Lane Cake, and enjoy responsibly!
By adding bourbon or whiskey to the filling, you can infuse the Lane Cake with a delightful boozy flavor. However, please note that the alcohol content in the finished cake may not be completely cooked off, so be mindful if serving to individuals who should avoid alcohol.
After the last icing swirl and the final sprinkle of pecans, we're left with more than just a cake; we've crafted a slice of Harper Lee's vivid world. Each flavorful forkful is a reminder of the power of community, the nuances of a beautifully penned novel, and the magic that stirs when you blend them together. So, call in your nearest and dearest, lift a slice, and revel in the joy of shared literary adventure and gastronomical delights.
