Alabama Lane Cake with Bourbon Pecan Coconut Filling (Classic Southern Christmas Cake)

Why you’ll love it

• A true Southern heirloom: the classic Alabama holiday cake that grandmothers have baked for over a century.
• Irresistible filling: buttery custard packed with pecans, raisins, coconut and a warm splash of bourbon.
• Better the next day: the filling soaks into the layers overnight, so it is perfect to bake ahead.

Quick facts

Ingredients

For the white butter cake

• 3 cups (345 g) cake flour, spooned and leveled
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1 cup (226 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 2 tsp pure vanilla extract
• 1 cup (240 ml) whole milk, at room temperature
• 8 large egg whites, at room temperature (save the yolks for the filling)
• Butter and flour or baking spray, for the pans

For the bourbon pecan filling

• 8 large egg yolks
• 1 cup (200 g) granulated sugar
• 1/2 cup (113 g) unsalted butter, cut into pieces
• 1/8 tsp fine salt
• 1/3 cup (80 ml) bourbon
• 1 tsp pure vanilla extract
• 1 1/2 cups (170 g) pecans, toasted and finely chopped
• 1 cup (150 g) raisins, finely chopped
• 1 cup (85 g) sweetened shredded coconut

For decorating

• 12 to 16 pecan halves, toasted
• 2 tbsp sweetened shredded coconut (optional)

Step-by-step method

1. Prepare the pans. Place a rack in the center of the oven and heat it to 350°F (175°C). Butter three 8-inch (20 cm) round cake pans, line the bottoms with parchment circles, butter the parchment and dust with flour.

2. Mix the dry ingredients. In a medium bowl, whisk together the cake flour, baking powder and salt.

3. Cream the butter and sugar. In a large bowl, beat the butter with a hand or stand mixer on medium-high speed 1 minute. Add the sugar and beat 3 to 4 minutes, until pale and fluffy. Beat in the vanilla.

4. Alternate the flour and milk. On low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until combined after each addition.

5. Whip and fold the whites. In a clean bowl with clean beaters, whip the egg whites to stiff, glossy peaks. Stir one quarter of the whites into the batter to lighten it, then gently fold in the rest with a large spatula until no white streaks remain.

6. Bake the layers. Divide the batter evenly among the pans (about 2 1/2 cups each) and smooth the tops. Bake 22 to 26 minutes, until the cakes are pale golden and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then turn out onto a rack, peel off the parchment and cool completely.

7. Cook the filling. In a medium heavy saucepan, whisk the egg yolks, sugar and salt until smooth, then add the butter. Cook over medium-low heat, stirring constantly with a silicone spatula and scraping the bottom, 8 to 10 minutes, until the butter melts and the mixture thickens enough to coat the spatula and reaches 170°F to 175°F (77°C to 80°C). Do not let it boil.

8. Finish the filling. Remove the pan from the heat and stir in the bourbon and vanilla, then the pecans, raisins and coconut. Let it cool to room temperature, about 45 minutes, stirring now and then; it thickens as it cools.

9. Assemble. Set one cake layer on a cake stand or plate. Spread about one third of the filling over it almost to the edge. Top with the second layer and another third of the filling, then the last layer. Spread the remaining filling over the top, letting a little drip down the sides.

10. Decorate and rest. Arrange the toasted pecan halves around the top and sprinkle with coconut if you like. Cover loosely and let the cake rest at least 1 hour, or overnight, before slicing with a long serrated knife.

How to know it is done

The cake layers are done when the tops are pale golden, spring back when lightly pressed in the center, are just starting to pull away from the sides of the pans and a toothpick inserted in the center comes out clean or with a few dry crumbs. The filling is ready when it has thickened like a loose pudding, coats the spatula in a thick layer that holds a line when you run your finger through it and reads 170°F to 175°F (77°C to 80°C) on an instant-read thermometer. Once cooled, it should be thick and spreadable, not runny.

Tips for the best result

• Separate the eggs while they are cold, then let the whites come to room temperature so they whip higher.
• Make sure no yolk gets into the whites and that the bowl is completely clean, or the whites will not whip.
• Stir the filling constantly over gentle heat; if it gets too hot the yolks scramble.
• Chop the raisins and pecans finely so the filling spreads evenly and the cake slices neatly.
• Let the layers and filling cool completely before assembling so the cake does not slide.

Variations and substitutions

• Alcohol-free: replace the bourbon with the same amount of orange juice or apple juice plus 1/2 tsp extra vanilla.
• With cherries: add 1/2 cup (80 g) chopped, well-drained maraschino or candied cherries to the filling for extra holiday color.
• Frosted sides: cover the sides with seven-minute frosting or a simple whipped cream frosting for a snowy look.
• Other spirits: use brandy, dark rum or whiskey instead of bourbon.
• All-purpose flour: replace the cake flour with 2 1/2 cups (315 g) all-purpose flour plus 1/4 cup (30 g) cornstarch, sifted together.
• Two layers: bake the batter in two 9-inch (23 cm) pans for 28 to 32 minutes and use half the filling between the layers and half on top.

Make ahead

Bake the cake layers up to 1 day ahead, cool them completely, wrap them tightly in plastic wrap and keep them at room temperature, or freeze them up to 1 month and thaw them still wrapped. The filling can be made up to 2 days ahead and refrigerated; let it come to room temperature and stir well before spreading. The assembled cake tastes best made 1 day before serving, so the filling has time to soak into the layers.

Storage and reheating

Because the filling is made with egg yolks, cover the cake and refrigerate it after the first day; it keeps up to 5 days in the refrigerator. Let slices stand at room temperature 20 to 30 minutes before serving so the cake softens; no reheating is needed. You can freeze individual slices wrapped in plastic wrap and foil for up to 2 months and thaw them overnight in the refrigerator.