Thank you, Emma Rylander Lane, for creating and sharing this wonderfully delicious, and elegant cake. The recipe for Lane Cake was first printed in Lane's cookbook Some Good Things to Eat, which she self-published in 1898. Lane cake is mentioned several times in Harper Lee’s Pulitzer Prize winning American classic To Kill a Mockingbird. My version is a 6-layer masterpiece. Following tradition, this recipe is made with a white cake using a large amount of egg whites. Each layer is topped with a generous portion of a cooked egg yolk based filling loaded with pecans, raisins, coconut, and of course a heavy dose of bourbon. A thick layer of Seven Minute Frosting adds the final embellishment. Lane Cake is truly a celebration and holiday cake; it takes a bit of time and planning, however the results are extra scrumptious. From the Encyclopedia of Alabama: The original Lane Cake recipe states that the cake should be baked in medium pie tins lined on the bottom with ungreased brown paper, rather than in cake pans. She specified "one wine-glass of good whiskey or brandy" for the filling and that the raisins be "seeded and finely clipped." She also insisted that the icing be tested with a clean spoon. In Lane's time, the cake would have been baked in a wood stove. Lane also suggested that the cake is best if made a day or so in advance of serving, presumably to allow the flavors to meld. In Alabama, and throughout the South, the presentation of an elegant, scratch-made, laborious Lane cake is a sign that a noteworthy life event is about to be celebrated. In the novel To Kill a Mockingbird by Alabama native Harper Lee, character Maudie Atkinson bakes a Lane cake to welcome Aunt Alexandra when she comes to live with the Finch family. Noting the cake's alcoholic kick, the character Scout remarks, "Miss Maudie baked a Lane cake so loaded with shinny it made me tight." Shinny is a slang term for liquor.