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Lane Cake Filling

Prep time 15 mins
Cook time 35 mins
Cool time 1 hr
Yield Makes 5 cups

Ingredients

  • 12 egg yolks
  • 1 1/2 cups sugar
  • 3/4 cup unsalted butter, melted
  • 1 1/2 cups finely chopped pecans
  • 1 1/2 cups finely chopped raisins
  • 1 1/2 cups sweetened flaked coconut
  • 1/2 cup bourbon
  • 1 1/2 teaspoons vanilla extract

How to Make It

  1. Pour water to depth of 1½ inches into a 3½-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 170° (about 30 to 35 minutes). Remove from heat; stir in pecans and remaining ingredients. Cool 1 hour.

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