 Still other Lane cake cooks took great pride in using a homemade liqueur, such as Scuppernong Wine, making their cake all the more special and harder to duplicate.Most cooks placed the finished Lane cake in a covered tin and allowed it to "set" for up to a week before serving, in order for the spongy cake to "soak up" the flavor.Some also wrapped the unfrosted cake in a cloth that had been soaked in the bourbon, brandy, wine or grape juice while it set in a cool place, often in a bowl set inside a dishpan and then covered.