Sunday, July 25, 2010

Key Lime Cake

I recently baked another cake from Home Cooking with Trisha Yearwood. This time it was the Key Lime Cake and what better time of year to do this - in the dead heat of July!

I had always wanted to make one of these but never found the recipe that I wanted to try. Most start with a white cake mix which I refuse to use! No need in that when baking from scratch is so much better.

So, lo and behold, while thumbing through Trisha's (yes, we are now on a first name basis) recipe book, I came across this recipe.

And as all her recipes thus far, this one did not disappoint. My work mates loved it as much as I did. It's definitely a "keeper" recipe and one which I'll have to bake again - very soon!! It's cool and refreshing - perfect to enjoy during these hot summer days!


Key Lime Cake

1 3-oz package lime-flavored gelatin
1 1/2 C. sugar
2 C. sifted all-purpose flour
1/2 t. salt
1 t. baking powder
1 t. baking soda
5 large eggs, slightly beaten
1 1/2 C. vegetable oil
3/4 C. orange juice
1 T. lemon juice
1/2 t. vanilla extract
1/2 C. key lime juice (I used Nellie & Joe's Key West Lime Juice), from about 25 small Key limes or 4 regular limes
1/2 C. confectioners' sugar

1. Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream Cheese Icing

1/2 C. butter, room temperature
1 8-oz package cream cheese, room temperature
1 1-lb box confectioners' sugar

Cream the butter and cream cheese. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. I added a bit of Nellie and Joe's Key West Lime Juice, perhaps a 1/4 C. Spread the icing between the layers and on the top and sides of the cake.

I also sprinkled some lime zest over the top! Enjoy!
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2 comments:

Jamie said...

I had to throw away my first cake baking it 35 to 40 minutes. It was burnt. The next one was perfectly done after 16 minutes. Love that it is from scratch. Thanks !!!

Patti said...

I wonder if your pans were larger, thus the layers were not as thick?