Monday, August 2, 2010

Key Lime Cake


I am famous for cutting out loads and loads of recipes out of magazines so I decided to pick a needle out of a haystack and try one this past weekend. I made a Key Lime Cake out of the April 2010 issue of Redbook Magazine. I believe that it is Tricia Yearwood's recipe but I didn't write it down.

The cake is 3 layers of lime green tangy moistness. It definitely has a tart to it...but totally in a good way. The lime flavoring and coloring comes from a package of lime flavored gelatin and then a syrup of lime juice and powdered sugar that is poured over the top while the cakes are still hot. This extra syrup makes the cake so moist!!

My one complaint about the cake is that the recipe didn't make enough cream cheese icing for a nice thick coating. In the picture from the magazine it is clear that they either 1 1/2 times the recipe or maybe even doubled it. The taste of the icing is great though...it's a traditional cream cheese icing flavor.

One last thing that I thought was interesting about the cake is that it wasn't the typical mix your wet ingredients and then gradually add the dry. It calls for you to mix the dry ingredients and add the wet and combine. So I made the cake in one bowl so it was nice on the clean-up side as well!

Key Lime Cake
from the April 2010 Redbook Magazine

1- 3oz package of lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 TBL lemon juice (I actually just added a little more orange juice)
1/2 tsp vanilla extract
1/2 cup key lime juice (or lime juice)
1/2 cup confectioners' sugar

- Preheat oven to 350. Grease and flour 3 -inch round cake pans
- In a large mixing bowl, mix the gelatin, sugar, flour, salt, powder and soda. Stir to mix well.
- Add the eggs, oil, orange juice, lemon juice and vanilla. Mix well and divide the batter evenly among the 3 pans and bake for 35 to 40 min. (I don't know if it is my oven or what, but my cakes only took about 30...this may have helped with the moistness)
- Cool the layers in the pans for 5 minutes and turn out onto racks.
- 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 glae to soak in better. Allow the laters to cool completely as you prepare the icing.

Cream Cheese Icing
1/2 cup butter, room temp
1- 8 oz package cream cheese, room temp
1- 1lb box confectioners' sugar

Cream the butter and cream cheese. Beat in the confectioners sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

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