Lane Cake Filling
Makes about 3 cups
  • 1½ cups chopped pecans
  • ½ cup unsalted butter
  • 1¼ cups sugar
  • 8 egg yolks (reserved from Lane Cake batter)
  • 1 cup sweetened flaked coconut
  • ½ cup golden raisins, chopped
  • ½ cup dark raisins, chopped
  • ¼ cup bourbon
  1. In a medium saucepan, cook pecans and butter over medium heat, stirring constantly, until butter is melted. Stir in sugar until combined. Stir in egg yolks until well combined, and cook, stirring occasionally, for 4 to 5 minutes or until mixture is very thick. Remove from heat, and stir in coconut, all raisins, and bourbon. Let stand for 5 minutes; use mixture while still very warm.
Recipe by Paula Deen Magazine at