Key Lime Cake

Key Lime Cake

One weekend I was looking at TV, and Trisha’s Southern Kitchen came on.  Being a person that LOVES to cook, I watched it.  She was making a Key Lime Cake, that was excellent!  So here is the recipe.

Key Lime Cake Recipe

Key Lime Cake

1 3-oz. package lime flavored gelatin

1 1/3 cups granulated sugar

2 cups sifted flour

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

5 large eggs, slightly beaten

1 ½ vegetable oil

¾ cup orange juice

1 Tbsp. lemon juice

½ tsp. vanilla

This goes on top of cake, let cool for about 10 minutes

½ cup Key Lime juice (from about 25 small key limes or 4 large regular limes)

½ cup confectioners’ sugar

Cream Cheese Icing:   ½ cup (1 stick) butter, softened

1 8-oz. package cream cheese, softened

1 1-Lb. box confectioners’ sugar

Preheat oven to 350 F.  Grease and flour 3 9-inch round cake pans.

In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, 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.  Test for doneness by lightly touching the tops of the layers or inserting a toothpick.

Cool the layers in the pan for 10 minutes then turn them out onto a cooling rack.

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 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 top and sides of the cake.

The cream cheese icing is optional.  This cake is beautiful and tastes great with just the glaze poured over it.

Key limes can be hard to find.  Substitute regular lime juice for Key lime juice without sacrificing flavor.

** My son, Danny, made this cake (with help from me).  We put the lime juice in the cake before it baked.  We thought that the cake would be ruined, but it really was good.  Since it was a 9×13 cake we also used 2 limes with confectioners’ sugar 10 minutes after it came out of the oven.  The cake was really good. **

From Trisha’s sister Beth:  “This is a very moist cake.  It can also be baked in a 9×13 inch pan to be served in squares.

 

(Recipe for Key Lime Cake was from Trisha’s Southern Kitchen, March, 2013)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.