Monday, June 6, 2011

key lime cake

My niece, Becky, recently sent me a recipe she had tried from the book "All Cakes Considered". I tried out the recipe too & it is wonderful. Even after a couple of days I was still snacking on it. It almost seemed like a cheesecake as it aged. I easily found key limes at my regular grocery store. They were small (about the size of a walnut) & a bit short on the juice side. Double the glaze recipe for the full effect (I got tired of squeezing limes).

Key Lime Cake (adapted)

1 stick (1/2 cup) unsalted butter, room temp
1 cup sugar
2 large eggs
1 3/4 cup flour
2 tsp baking powder
1/2 tsp salt
2/3 cup heavy whipping cream
1 key lime

1/4 cup key lime juice
1/2 cup confectioners sugar plus one Tablespoon for dusting

Grease 8" round or square cake pan. Line pan with parchment paper. Heat oven to 350 degrees. Cream butter with mixer on medium speed & gradually add sugar, beating well after each addition. Add the eggs, one at a time, & beat after each addition. In a separate bowl, dry whisk the flour, baking powder & salt. Slow down the mixer & add half the flour mixture to the batter. Beat, then add 1/3 cup of the cream. Beat, then add the rest of the flour mixture. Beat, then add the rest of the cream. Beat on medium speed for two minutes. Grate the rind of the key lime & squeeze out one tablespoon juice. Add the zest & juice to the batter & beat for two minutes. Pour the batter into the pan & bake for 20 minutes. Cover the pan with aluminum foil & bake another 20 minutes (this keeps the top from burning.) or until done (check with toothpick). Cool for ten minutes in the pan then flip cake onto cake rack. Use a toothpick to poke small holes in the top of the cake. Whisk the glaze ingredients together & spoon it over the cake while the cake is still warm. After the cake has cooled dust with confectioners sugar.

Photo submitted by Becky. Thanks for sharing!

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