Granmommie’s Lane Cake Cupcakes!

Alabama’s official state cake is now bite-sized! In this episode of Garden Party, Trace brings a four-layer, bourbon-spiked, raisin-filled Southern classic to your holiday table in a new way.

Trace holding a plate of Lane Cake cupcakes

The Story

“Lane Cakes have been making their way onto Southern tables for decades. An extravagant cake that’s a showstopper on holidays, Granmommie’s Lane Cake is a much-expected menu item on such occasions. I remember one Thanksgiving when Granmommie inadvertently burnt both pans of the cake. Without a word, she simply opened the back door and threw them out, pans and all. Knowing she must have the cake for us, she enlisted me to help her quickly make another. That was the very first time I made this classic recipe. I guess the tip here is to remember to set a timer!

– Trace Barnett

Grandmommie’s Lane Cake Cupcakes (Makes 36 cupcakes)


10 tablespoons butter, room temperature
2 cups sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk, room temperature
8 eggs whites, beaten stiff, and at room temperature
Shortening, for pans or cupcake tin

1 cup toasted pecans, chopped
1 cup raisins
1 cup coconut
1 cup chopped Bing cherries
8 egg yolks, beaten
2 1/4 cups sugar
1/2 cup butter
1/2 cup bourbon or brandy

1/2 cup butter, melted
1 (8-ounce) package cream cheese, room temperature
1 teaspoon vanilla
1 pound powdered sugar
2 tablespoons heavy whipping cream


1. Preheat oven to 350 degrees. Grease three 8-inch cake pans well with shortening.
2. Make batter: Cream butter and sugar in a large bowl until light and fluffy. Add vanilla and then mix in dry ingredients, alternating with buttermilk. Beat until smooth following each addition. Fold in beaten egg whites. Pour into greased cake pans or cupcake cups in muffin tins. Bake for 20–25 minutes. Remove from oven and let cool on a cooling rack.
3. Meanwhile, make the filling by combining pecans, raisins, coconut, and cherries in a food processor; pulse until contents are chopped to a desired coarseness.
4. In a large bowl, combine egg yolks with sugar and butter; stir well. Transfer to a double boiler and heat, stirring constantly, until mixture is thick, about 5–6 minutes. Remove from heat. Fold in pecan mixture, adding brandy as needed to thin the mixture. Let filling cool before spreading between cake layers. Cake is better when aged and should be kept in the refrigerator, tightly covered, for up to 8 hours before frosting.
5. Make the frosting of desired by creaming together butter, cream cheese, and vanilla with a hand mixer in a large bowl. Slowly add in sugar and cream until fluffy. If needed, add milk to reach desired consistency. Frost cake, top and sides, and sprinkle with additional coconut and pecans, if desired. Top with cherries.

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