Lane Cake Filling
Recipe Ingredients:
| 12 | egg yolks | |
| 1 1/2 | cup | sugar |
| 3/4 | cup | unsalted butter, melted |
| 1 1/2 | cup | finely chopped pecans |
| 1 1/2 | cup | finely chopped raisins |
| 1 1/2 | cup | sweetened flaked coconut |
| 1/2 | cup | bourbon |
| 1 1/2 | tsp | vanilla extract |
Recipe Instructions:
| 1. | Pour water to depth of 1 1/2 inches into a 3 1/2-qt. saucepan over medium-high heat; bring to a boil. Reduce heat to medium, and simmer. |
| 2. | Beat egg yolks at medium speed with an electric mixer 3 minutes; gradually add sugar, beating until blended. Beat 3 minutes. Gradually add butter, beating at low speed until blended. |
| 3. | Transfer mixture to a 3-qt. heatproof bowl. Place bowl over simmering water. Cook, stirring constantly, until mixture thickens and an instant-read thermometer registers 170F (about 30 to 35 minutes). Remove from heat; stir in pecans and remaining ingredients. Cool 1 hour. Yield: 5 cups. |
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