Saturday, August 2, 2014

Key Lime Cake

I've had this cake at two family weddings and it is a hit! The limes make this cake zing and the cream cheese frosting is a perfect combination.

Key Lime Cake

1--3 oz. package lime flavored gelatin
1 1/3 c. granulated sugar
2 c. sifted 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 c. orange juice
1 Tbsp lemon juice
1/2 tsp vanilla extract
1/2 c.  Key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 c. powdered sugar

1. Preheat oven to 350*. Grease and flour three 9-in. round 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 35-40 minutes (I would check after 10-15 minutes). Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minute, then turn them out onto racks.
3. DON'T FORGET THIS STEP!!While the layers are still hot, mix the lime juice and powdered 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 (8oz.) package cream cheese, room temperature
1 (1lb. or 4 cups) box powdered sugar

1. Cream the butter and cream cheese. Beat in the powdered 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.
Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the laze poured over it. Serves 12.

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