Saturday, December 12, 2009

Key Lime Cake & Limonada



This cake is refreshing and delightful.

It's perfect for Christmas entertaining.

In fact, if you were to come visit me over the holidays I would most likely make it for you.

I made the cake above to take to my ward's Christmas party tonight.

If you are interested in making Steve's "Limonada" pictured in the background, go here.

The key lime cake recipe is from The Pioneer Woman's Tasty Kitchen.

--Key Lime Cake--

Ingredients

  • FOR THE CAKE:
  • 3 sticks Margarine
  • 8 ounces, weight Cream Cheese
  • 3 cups Sugar
  • 6 whole Eggs
  • 1 Tablespoon Vanilla
  • 3 cups All-purpose Flour
  • _____
  • FOR THE SUGAR BATH:
  • 1 cup Sugar
  • ½ cups Fresh Lemon Juice
  • ½ cups Fresh Lime Juice
  • _____
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese
  • 1 stick Margarine
  • 4 cups Powdered Sugar
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon Fresh Lime Juice
  • 1 teaspoon Vanilla
  • ⅓ cups Fresh Lime Zest

Preparation Instructions

Preheat oven at 325 degrees.

Begin by preparing the cake. Beat 8 oz. (1 package) of cream cheese with 3 sticks of margarine until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured bundt pan for 75 minutes or until an inserted toothpick comes out clean.


While cake is baking, prepare the lemon/lime sugar bath. Bring 1 cup sugar, 1/2 cup lemon juice and 1/2 cup lime juice to a boil, then let simmer for 10 minutes. Set aside.


Now make the tart cream cheese frosting by beating the remaining cream cheese (8 oz.) with 1 stick margarine. Slowly add in 4 cups powdered sugar, mixing until creamy. Add the teaspoons of lemon, lime juice, and vanilla, then mix until incorporated. Stir in lime zest. Set aside.


Once cake is done, pour half of the lemon/lime sugar mix into the pan with the hot cake. Wait for 5 minutes, then flip the cake and paint the remaining lemon/lime sugar mix onto the top of cake. Once cool, drizzle tart cream cheese frosting all over cake. Serve and enjoy!

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