Christmas Lane Cake Recipe

Posted by
Rate It!
Christmas Lane Cake
Add your photo!
Ingredients
25
Count
Nutrition
944
Calories
Comments Print recipe

Ingredients:

Directions:

  1. For cake: Preheat oven to 375°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).
  2. Bake cakes until tester inserted into center comes out clean, about 20 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
  3. 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.
  4. 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°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.)
  5. 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.
  6. Chill cake.
  7. 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.
  8. Spread frosting over top and sides of cake. If desired, place pecans around edge of cake. Using rolling pin, flatten apricot halves between sheets of plastic wrap. Cut out leaf shapes. Arrange on cake. (Can be made 2 days ahead. Cover with cake dome; chill.)
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 943.71 Kcal (3951 kJ)
Calories from fat 513.73 Kcal
% Daily Value*
Total Fat 57.08g 88%
Cholesterol 212.32mg 71%
Sodium 526.78mg 22%
Potassium 1154.13mg 25%
Total Carbs 95.04g 32%
Sugars 73.15g 293%
Dietary Fiber 3.65g 15%
Protein 15.38g 31%
Vitamin C 0.9mg 1%
Vitamin A 0.2mg 6%
Iron 2.4mg 13%
Calcium 201.3mg 20%
Amount Per 100 g
Calories 301.56 Kcal (1263 kJ)
Calories from fat 164.16 Kcal
% Daily Value*
Total Fat 18.24g 88%
Cholesterol 67.85mg 71%
Sodium 168.33mg 22%
Potassium 368.8mg 25%
Total Carbs 30.37g 32%
Sugars 23.37g 293%
Dietary Fiber 1.17g 15%
Protein 4.91g 31%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 6%
Iron 0.8mg 13%
Calcium 64.3mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 22.9
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top