Linda Gassenheimer’s Key Lime Cake
There are many different Key Lime cakes available in the Keys. I created this one based on several I had tasted for my Keys Cuisine book. One of my friends mentioned that it’s so good, that I should include it in this new book. It’s become one of my favorite cakes to make. It’s a tangy cake rich in key lime flavor.
Key Lime Cake
Vegetable oil spray
1/2 cup unsalted butter (1 stick)
1 cup sugar
1 3/4-cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup heavy cream
Zest from 1 key lime (if using bottle key lime juice, zest a regular lime)
1 tablespoon plus 1/2 cup key lime juice
1 cup confectioner’s sugar
6-cup Bundt pan or 8-inch square cake pan, 2-inches deep
Grease Bundt pan with vegetable oil spray. Preheat oven to 350 degrees. Cream the butter in an electric mixer until smooth. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, and continue to beat. Sift the flour, baking powder and salt together. Alternately add the flour and cream into the batter, starting and ending with the flour. Mix in the key lime rind and 1 tablespoon juice. Spoon the batter into the prepared pan and bake 20 minutes. Cover the top loosely with a piece of foil to prevent burning and continue to bake for another 20 minutes. The cake is done when a knife or cake tester inserted in the center comes out clean and the cake starts to pull away form the side. Remove from the oven and let stand 10 minutes. Turn out onto a cake rack to cool.
While the cake bakes, prepare the glaze. Pour 1/2 cup key lime juice into a medium-size bowl. Add the confectioner’s sugar and whisk until smooth and there are no lumps. Place a dinner plate under the cake rack. While the cake is still warm, slowly spoon the glaze over the top of the cake so that all of the liquid is absorbed. The plate will catch any glaze than runs off. Continue to reapply these drippings until all of the glaze is absorbed. Just before serving, sprinkle the cake with additional confectioner’s sugar. Serves 8.
©Key Cuisine by Linda Gassenheimer. All Rights Reserved
Linda Gassenheimer’s Key Lime Fudge Sauce
The tart key lime juice complements the sweet richness of the dark chocolate to make an exciting hot fudge sauce. Serve it warm over ice cream, cake or fruit or use it as a dipping sauce. The sauce will keep a week in the refrigerator and can be frozen.
Key Lime Fudge Sauce
1 2/3-cup sugar
1 5-ounce can evaporated milk
3 ounces semi-sweet chocolate
2 tablespoons butter
2 tablespoons key lime juice
Place the sugar and evaporated milk in a saucepan over medium heat. Stir until sugar is dissolved. Do not let boil. Add the chocolate and butter and cook until sauce is smooth, stirring during this time. Remove from heat and stir in key lime juice. Pour into a jar and cool. Refrigerate until needed. It will harden in the refrigerator.
Rewarm the sauce in a microwave oven on high for 1 minute. Stir and microwave another minute. Or, place a sauce pan filled with water over medium-high heat and add the jar. Spoon over ice cream, sorbet, cake or use as a dip for fruit. Makes about 1 1/4-cups.
© Key Cuisine by Linda Gassenheimer. All Rights Reserved