FROM SMALL-BATCH BAKING by Debbie Maugans Nakos Lane Cake Makes 2 cakes, Serves 2 For the cake and pans: 2 T. plus 2 t. unsalted butter at room temperature, plus more for greasing the cans ½ c. plus 2 t. sifted all-purpose flour, plus more for flouring the cans white of 1 large egg 2 T. plus 2 t. whole milk ½ t. pure vanilla extract ¼ c. sugar ¼ t. baking powder 1/8 t. salt pinch of ground nutmeg For the filling and frosting: yolk of 1 large egg 2 T. sugar 2 t. unsalted butter at room temperature 1 T. bourbon 2 T. chopped dried tart cherries, dried cranberries or dried apricots 2 T. packed sweetened, flaked coconut 1 T. finely-chopped pecans ¼ oz. bittersweet or semisweet chocolate, finely chopped Bourbon Cream Frosting (recipe follows) Pans required: 2 14- or 14-5 oz. cans 1 baking sheet • Place a rack in the center of the oven and preheat oven to 350 degrees. Grease and lightly flour the cans, tapping out the excess. Place the cans on a baking sheet for easier handling, and set it aside. • Make the cakes: Place the egg white, milk and vanilla in a small bowl and whisk to mix. • Place the flour in a medium-size mixing bowl. Add the sugar, baking powder, salt, and nutmeg and whisk to combine. Add the 2 T. plus 2 t. butter and half of the milk mixture. Beat with a hand-held electric mixer on low speed until the dry ingredients are moistened, about 15 seconds. Increase the speed to medium and beat until the batter is lightened, 30 seconds. Scrape down the sides of the bowl. Pour in remaining milk mixture and beat at medium speed until the batter is well-blended, 20 seconds. • Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes. • Remove the baking sheet from the oven, transfer the cans to a wire rack, and let them cool for 15 minutes. Then run a sharp knife around the edges of the cakes and remove them from the cans. Let the cakes cool upright on the rack. (The cakes can be made 1 day ahead. Wrap them in plastic wrap and store them at room temperature.) • Make the filling: Place the egg yolk and sugar in a medium-size mixing bowl and beat with a hand-held electric mixer on medium speed until the mixture is thick and pale, about 1 minute. Reduce the mixer speed to low and beat in the butter until just blended, 10 seconds. Then stir in the bourbon and dried cherries. • Using a rubber spatula, transfer the mixture to a small saucepan. Cook the filling over medium-low heat, stirring it constantly with a wooden spoon, until the sugar is melted and the mixture is thick, 8 to 10 minutes. Remove the pan from the heat and stir in the coconut and pecans. Let the mixture cool to room temperature. Then stir in the chocolate. • Cut each cake in half horizontally. Place the bottom cake layers on serving plates, and spread half of the filling over the layers, dividing it evenly between them. Replace the top layers and spread the remaining filling on top, dividing it evenly between the 2 cakes. Spread the Bourbon Cream Frosting around the sides of both of the cakes. Bourbon Cream Frosting: 2 T. mascarpone cheese or cream cheese at room temperature 3 T. confectioners' sugar 1 T. bourbon ½ t. pure vanilla extract 2/3 c. whipping (heavy) cream • Place the mascarpone, 1 T. of the confectioners' sugar, the bourbon and the vanilla in a small bowl, and stir until smooth. • Place the cream and the remaining 2 T. of confectioners' sugar in a medium-size bowl and beat with a hand-held electric mixer on high speed until firm peaks form. Add the mascarpone mixture and beat just until the frosting is stiff enough to spread, about 10 seconds.