KEY LIME CAKE (THREE LAYERS)
This cake has a tart and sweet flavor. A local restaurant called the "Pink House" shared their recipe in our local newspaper and it is yummy!
Provided by abstract.synapses
Categories Dessert
Time 1h25m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees.
- Grease and flour three 9-Inch round cake pans.
- 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 three 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 pans for 5 minutes then turn them out onto racks.
- While the layers are still hot mix the lime juice and 1/2 cup 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.
- For 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 the top and sides of the cake.
Nutrition Facts : Calories 1156.7, Fat 65.8, SaturatedFat 19.8, Cholesterol 193.9, Sodium 608.8, Carbohydrate 135.8, Fiber 1, Sugar 108, Protein 10.5
KEY LIME CAKE III
This is a very moist cake. Very easy to make. If you like key lime, you will love this cake.
Provided by Judy
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Yield 30
Number Of Ingredients 9
Steps:
- Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
- To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 32 g, Cholesterol 45.6 mg, Fat 18.2 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 189.5 mg, Sugar 26.2 g
KEY LIME MERINGUE CAKE
Provided by Alexis Touchet
Categories Cake Mixer Citrus Dessert Bake Lime Winter Birthday Shower Engagement Party Lime Juice Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 29
Steps:
- For Cake:
- Heat oven to 350°F. with rack in middle. Butter cake pans, then line bottoms with rounds of parchment. Dust pans with additional flour, knocking out excess.
- Sift flour, baking powder, and salt together into a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer (or a stand mixer fitted with the paddle attachment) at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each addition. Beat in zest and vanilla and continue beating until light and fluffy, 3 to 5 minutes more. At low speed, add flour mixture in 3 batches alternately with milk, beginning and ending with the flour mixture and mixing until batter is just smooth.
- Divide batter between cake pans, spreading it evenly. Bake until a wooden toothpick inserted in the center of each cake comes out clean and cakes begin to pull away from sides of pans, 20 to 25 minutes.
- Cool for 15 minutes in pans on racks. Run a thin knife around sides of pans, invert cake layers onto racks, and cool completely.
- For Filling:
- Whisk together sugar, cornstarch, and salt in a heavy 2-quart saucepan, then whisk in 3/4 cup water and juice until smooth. Whisk together eggs in a medium heat-proof bowl until well combined.
- Bring juice mixture to a boil over medium heat, stirring with whisk, then reduce heat and continue to cook at a slow boil, stirring with whisk, 1 minute (mixture will be thick). Remove pan from heat.
- Add half of hot juice mixture to eggs in a slow stream, stirring with whisk. Stir egg mixture into juice in pan and cook over medium-low heat, stirring, just until it reaches a simmer. Remove pan from heat and add butter and zest, stirring until butter is melted.
- Cover filling with a buttered round of wax paper or parchment paper and chill until cold, about 1 hour.
- For Frosting:
- Combine frosting ingredients in a large bowl with electric mixer (or stand mixer fitted with the whip attachment). Beat at high speed until frosting is thick and fluffy, 3 to 5 minutes.
- Assemble Cake:
- Halve each cake horizontally with a long serrated knife. Put 1 layer on a cake stand or a large plate and spread with one-third of filling (about 2/3 cup).
- Stack remaining cake layers using half of remaining filling between each layer.
- Spread top and side of cake generously with frosting.
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- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter and stir until well combined and crumbly. Spread mixture onto a cookie sheet lined with parchment paper. Bake at 350° F for about 5 minutes, then remove and set aside to cool.
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- With your mixer on medium speed (I use paddle attachment), beat the butter and shortening on medium speed until smooth, about 1 minute.
- Add heavy cream and sugar to bowl of mixer fitted with the whisk attachment and beat on medium-high speed until stiff peaks form.
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