Southern Lane Cake

Cake:
2 C. butter or margarine, softened
1-1/2 C. granulated sugar
6 large eggs
1 Tbsp. grated orange peel
1-1/2 tsp. vanilla extract
3 C. all-purpose flour
2 tsp. baking powder

Filling and Topping:
yolks of 8 large eggs, lightly beaten
3/4 C. granulated sugar
3/4 C. butter or margarine
1/4 C. freshly squeezed orange juice
3 Tbsp. grated orange peel
1/4 tsp. salt
1 C. chopped pecans
1 C. sweetened shredded coconut

Candied Orange Peel, recipe follows (optional)

Heat oven to 325 degrees. Grease and flour two 9-inch square cake pans. In large bowl with electric mixer at medium speed, first 5 cake ingredients about 3 to 5 minutes until blended, light and fluffy. Add flour and baking powder; beat about 2 minutes until thoroughly blended and smooth. Spoon batter into prepared pans; bake 30 to 35 minutes until wooden pick inserted in center of layers comes out clean. Cool in pans on racks 10 minutes; Turn out of pans onto wire racks to cool completely.

Filling and Topping:
In top of double boiler combine egg yolks, sugar, butter, orange juice, orange peel and salt. Set over simmering water; cook 10 to 15 minutes, stirring frequently until blended and thickened. Remove from heat; stir in pecans and coconut, then cool completely.

To assemble: Place one cooled cake layer on serving platter. Spread half of cooled filling over layer; top with remaining layer. Spread remaining filling over top. Garnish with Candied Orange Peel, if desired. Makes one 9-inch layer cake.

Candied Orange Peel: Remove thin strips of peel from 1 orange; cut strips into shreds 1/8-inch wide and 1-1/2-inches long. In small saucepan over low heat, simmer peel in 1/4 cup light corn syrup 5 minutes, stirring frequently until deep orange and slightly curled. Using fork, lift peel from syrup;
spread on lightly oiled foil to cool.

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