LIME PUDDING CAKES
This old-time lime pudding cake was always a real treat. My mother, Lois, baked it for us. Now I share it with my loved ones, too. -Ethel Kozma, Westport, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small bowl, beat butter and sugar until crumbly. Add flour, salt, lime juice and peel; mix well. Beat in milk and egg yolks until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter. , Place 6 ungreased 6-oz. custard cups in a baking pan large enough to hold them without touching. Pour egg mixture into cups. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of cups. , Bake, uncovered, until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. Remove cups from water bath immediately to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 324 calories, Fat 8g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 181mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 0 fiber), Protein 6g protein.
COCONUT-LIME PUDDING CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Game Plan: Start boiling the water when you turn the oven on so it's ready when the cake goes into the oven. Separate eggs while the lime concentrate thaws in the microwave.
- Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
- Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer. Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt. (For the airiest egg whites, clean the beaters thoroughly so none of this mixture is left on them.) In another medium bowl whip the egg whites until they form soft peaks. While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks. Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
- Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden. Remove from the water bath and cool on a wire rack for 10 minutes; serve warm. Garnish each serving with toasted coconut, if desired.
LIME PUDDING CUPS
Inspired by a British dessert called posset, these no-bake, crustless pudding cups have a tart, rich filling and are a snap to make. They only take 10 minutes to put together and spend the rest of the time chilling in the refrigerator. Even the most devout key lime pie fans will be hooked on its cute cousin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield 6 pudding cups
Number Of Ingredients 7
Steps:
- In a saucepan, bring heavy cream, granulated sugar, finely grated lime zest, and a pinch of kosher salt to a boil over medium heat. Cook, stirring often, until reduced to 2 cups, 8 to 10 minutes.
- Remove from heat; stir in fresh lime juice. Let cool 20 minutes, then strain through a fine mesh sieve into a liquid-measuring cup; discard solids. Divide evenly among 6 glasses. Refrigerate until set, about 2 hours. Top cups with lightly sweetened whipped cream, crumbled graham crackers, and more finely grated lime zest; serve.
LIME ANGEL FOOD CAKE
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In the top of a double boiler, beat eggs and yolks. Stir in 1/2 cup sugar, lime juice and zest. Cook over simmering water while gradually whisking in butter. Cook and stir until mixture is thickened and reaches 160°. Strain; refrigerate until completely cool., In a small bowl, beat cream and vanilla until stiff peaks form; gradually beat in remaining sugar. Gently fold into lime mixture. , Split cake horizontally into three layers. Place bottom layer on a serving plate. Spread with 2/3 cup lime mixture. Repeat. Place top layer on cake. Frost top and sides with remaining lime mixture. Sprinkle with coconut. Refrigerate for at least 30 minutes before slicing.
Nutrition Facts :
KEY LIME PUDDING CAKES
Steps:
- 1. Preheat the oven to 350°F and put the oven rack in the middle of the oven.
- 2. Grease the insides of the ramekins with nonstick cooking spray or butter and evenly coat with the 2 tablespoons sugar (see headnote). Separate the eggs into 2 bowls.
- 3. Using the stand mixer, or a handheld mixer and medium bowl, first on low speed and then gradually increasing the speed to medium, beat the butter and the 1/2 cup sugar together until smooth. Scrape down the side of the bowl with the rubber spatula. Beat in the egg yolks one at a time, mixing well after each addition, stopping once or twice to scrape down the side of the bowl. Reduce the speed to medium-low, add the flour and salt, and mix until everything is evenly combined. Mix in the milk, 1/3 cup at a time. Then, by hand, stir in the Key lime juice. The batter will be thin. Set aside while you whip the egg whites.
- 4. With a handheld or stand mixer, whisk the egg whites in a clean dry bowl on medium speed until frothy. Increase the speed to medium-high and whip until the whites hold a peak on the whisk or beaters (stop the mixer and lift to check).
- 5. Using the rubber spatula, gently fold the egg whites into the Key lime mixture. Using a measuring cup to scoop up the batter evenly, divide it among the ramekins so it comes to within 1/4 inch of the rims.
- 6. It's best to find a space near your oven to fill the baking pan with water so you don't have to walk too far. Place the ramekins in the baking pan and, using a container with a spout, slowly pour very hot tap water into the pan so that the water comes about half the way up the sides of the ramekins. Carefully transfer the baking pan to the oven. Bake the puddings until some begin to turn golden brown and have cracked slightly on the surface, about 40 minutes.
- 7. Remove the baking pan from the oven. Let cool until you can pick up the ramekins (15 minutes or so), then remove them from the water.
- 8. Spread the almonds in one layer in a small baking pan and put it in the still-warm oven. Set a timer for 10 minutes and check the nuts to see if they're a light golden brown. If not, toast 2 minutes longer. Set aside to cool.
- 9. Serve the cakes warm or at room temperature, the almonds scattered on top just before serving.
COCONUT-LIME PUDDING CAKE
Make and share this Coconut-lime Pudding Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 325 degrees F.
- Lightly butter a 1-quart gratin dish or 8-inch round cake pan and set it in a roasting pan.
- Beat the 2 tablespoons butter with 1/2 cup sugar in a large bowl until creamy, using a handheld electric mixer.
- Beat in the flour, then the egg yolks, limeade concentrate, coconut milk, and salt.
- In another medium bowl whip the egg whites until they form soft peaks.
- While whipping, slowly pour in the remaining 1/4 cup granulated sugar and continue beating until the whites hold stiff, glossy peaks.
- Fold a quarter of the whites into the coconut-lime mixture, then fold in the remaining whites.
- Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish.
- Bake about 35 minutes or until the top of the pudding cake is slightly puffed and golden.
- Remove from the water bath and cool on a wire rack for 10 minutes; serve warm.
- Garnish each serving with toasted coconut, if desired.
KEY LIME PUDDING CAKE 1967
Make and share this Key Lime Pudding Cake 1967 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and 1/2 cup of the sugar until fluffy.
- Beat in the egg yolks one at a time, beating well after each.
- Beat in the zest, juice, milk.
- Add the flour.
- Beating well to make a smooth batter.
- In another bowl beat the egg whites until foamy.
- Add the last 1/2 cup of sugar and continue beating until stiff peaks.
- Fold the whites into the batter.
- Pour into a greased glass 1 1/2 quart casserole bowl.
- Place in a 9 x 13 pan with hot water acting as a hot water bath.
- Bake in oven 325 degrees F.
- for 55- minutes.
- Remove from oven let cool 30 minutes.
- Serve warm, or at room temperature, with whipped cream.
Nutrition Facts : Calories 274.8, Fat 10.3, SaturatedFat 5.6, Cholesterol 127.1, Sodium 197.5, Carbohydrate 41.1, Fiber 0.2, Sugar 36.9, Protein 5.8
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- Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
- Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lime juice and 2 teaspoons lime zest. Continue beating until well mixed. Add flour and salt. Continue beating until well mixed. Stir in milk. Gently stir in beaten egg whites.
- Pour mixture into ungreased 1 1/2-quart casserole. Place casserole dish into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth.
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