Wednesday, October 6, 2010

Key Lime Cake - ala Trisha Yearwood

I am becoming a huge fan of Trisha Yearwood, but not in the way you might think.  She has 2 cookbooks – Home Cooking w/Trisha Yearwood and Georgia Cooking in an Oklahoma Kitchen and the featured recipes that I’ve seen have me pretty excited!  I love all things Key Lime, so this cake was a no-brainer for me:

Photo : Home Cooking with Trisha Yearwood

1 3-ounce package lime-flavored gelatin
1 1/3 c granulated sugar
2 c sifted all-purpose flour
½ t salt
1 t baking powder
1 t baking soda
5 large eggs, slightly beaten
1½ c vegetable oil
¾ c orange juice
1 T lemon juice
½ t vanilla extract
½ c Key lime juice (from about 25 small Key limes or 4 large regular limes)
½ c confectioners’ sugar
Cream Cheese Icing
½ c (1 stick) butter, room temperature
1 8-ounce package cream cheese, room temperature
1 1-pound box confectioners’ sugar
Preheat the oven to 350°F. 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.  Add the eggs, oil, orange juice, lemon juice, and vanilla and mix to combine. Divide the batter evenly among the 3 pans and bake for 35 to 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 out onto cooling racks.
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 the top and sides of the cake.
I made the cake in a 9x13 casserole and the outside got browner than I would have liked before the middle was set.  I reccommend taking time to make this as a layer cake and watch your cooking time.  The icing was thick and hard to spread but still delicious and topping the cake with fresh strawberries is the perfect addition to the tangy lime.
Overall, not perfect but I'll be tweaking the recipe and making this again.

No comments:

Post a Comment