Christmas Lane Cake
This spectacular cake is truly elegant and deserving of a special occasion, and Christmas is what I’m talking about. This popular Southern favorite dates back to colonial times, but has been modernized with the use of self-rising flour.
8 egg whites
½ cup sugar
1 cup butter (set out to soften)
1 ½ cups self-rising flour
1 cup milk
1 teaspoon vanilla extract
Grape Filling
Seven Minute Frosting
Beat egg whites until foamy, then gradually start adding ½ cup sugar and vanilla and continue to beat until stiff peaks form. Set aside.
Cream softened butter and sugar until light and fluffy.
Add flour alternately with milk, beginning and ending with flour. Beat well after each addition.
Fold in egg white and vanilla mixture.
Pour into 4 greased and paper lined 8-inch round pans. Bake in preheated 350° oven 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool on wire racks.
Place first layer on serving plate (don’t forget to remove paper 
) and spread with 1/3 cooled grape filling. Continue process with remaining layers.
Frost top and sides with Seven Minute Frosting.
Grape Filling
½ cup butter
1 ½ cups sugar
10 egg yokes slightly beaten
½ cup grape juice
½ golden raisins
½ cup chopped pecans
Melt butter in top of double boiler. Stir in remaining ingredients except pecans.
Cook over hot water until very thick, stirring frequently.
Remove from heat and cool.
Stir in pecans.
Seven Minute Frosting
2 egg whites
1 cup sugar
1/4 teaspoon salt
1/2 cup water
1/2 light corn syrup
1 teaspoon vanilla extract
Cook all ingredients except vanilla in top of double boiler. Do not place over boiling water yet. Beat about 1 minute or until thoroughly mixed.
Place over boiling water and beat at high speed of electric mixer until soft peaks
form (about 7 minutes).
Remove from heat. Stir in vanilla. Beat one more minute. Frost Cake.
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