Hi Charlotte :-) The 1234 Lane Cake was previously posted by Kim/WA and the 1234 Pound Cake was previously posted by bme/Australia. They both sound like wonderful recipes :-)!! Good luck with whichever one you choose to make, Charlotte!

1234 Lane Cake

1 c. butter
2 c. sugar
3 c. flour
4 eggs
1 c. milk
2 tsp. vanilla
3 tsp. baking powder
Lane Cake Icing

Cream together butter and sugar. Add eggs, one at a time. Add milk and vanilla. Mix together flour and baking powder and add them slowly to batter. Bake in 4 greased and floured 9-inch cake pans. (Layers will be very thin.) Frost with Lane Cake Icing.

Lane Cake Icing:
12 egg yolks
1 1/2 c. sugar
1 1/2 sticks butter (no margarine)
1 1/2 c. pecan pieces
1 1/2 c. seedless raisins
Beat egg yolks until light and fluffy; add sugar and butter. Cook in top of double boiler, stirring constantly until mixture begins to hold its shape and thicken. Remove from water; stir in pecans and raisins. Quickly ice between layers, brushing up the sides of the cake until mixture cools and firms. Serves 8.

1-2-3-4 POUND CAKE

3 cups Cake Flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
3/4 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract

GLAZE:
1 cup confectioners' sugar
1 tablespoon bourbon
1 teaspoon orange zest, grated
1 - 2 tablespoons orange juice concentrate, thawed

Preheat oven to 325 degrees. Sift flour with baking powder and salt. Cream butter and sugar until light and fluffy. Beat on medium speed 10 minutes. Add eggs one at a time, beating after each addition. Add flour mixture alternately with milk and flavorings, creaming until smooth after each addition. Spread batter into prepared 10-inch bundt pan. Bake until tester inserted into cake comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes. Remove from pan; cool on rack. Glaze with OLD-FASHIONED BOURBON GLAZE: Combine sugar, bourbon, zest and enough orange juice to make a thin glaze. Drizzle onto cake.