Today, Lane cake is baked in homes for special occasions and offered at church socials and other functions all over the South, the luxurious filling between its layers now loaded with ingredients—coconut, pecans, dried fruits—additional to those in the original. Sometimes the entire cake is slathered in the rich filling in place of Lane's egg-white frosting. Though I had devoured it only in literary fashion—and in my many years as a pastry chef, I had never baked one—I carried the memory of Mockingbird's Lane cake until 2008, when a friend asked for help making the filling for a James Beard version of the recipe. Most iterations, as I found out, prove problematic. They call for cooking egg yolks, sugar, and butter in a double boiler until thickened, then adding half a cup of bourbon or brandy. Prepared this way, the filling has the consistency of heavy syrup. The version I settled on cooks the bourbon along with the butter, sugar, and egg yolks, yielding a thickened cream that holds its shape between the layers of cake. A slim, sugary slice contains almost enough "shinny" to negate the need for an after-dinner drink.