Key Lime Cake
If you enjoy the refreshing flavor of Key limes, this cake, adapted from a recipe of Maida Haetter’s, is a delicious alternative to the time-honored favorite, Key lime pie.
Key Lime Cake
1 cup (2 sticks) unsalted butter, room temperature
2 3/4 cups sugar (divided)
4 large eggs
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon lime zest
1/2 cup fresh Key lime juice (see note)
2 tablespoons dark rum
Preheat oven to 350 degrees. Generously butter and lightly flour 10-inch
bundt pan.
In large bowl, cream butter until light. Add 2 cups sugar and beat until
light and fluffy. Add eggs one at a time and mix well.
In separate bowl, combine flour, baking powder and salt. Add dry ingredients
alternately with milk, beating after each addition. Fold in grated lime
zest.
Pour into prepared pan. Bake in center of preheated oven 1 hour and 15
minutes or until a toothpick inserted into center comes out clean. Cool on
rack 10 to 15 minutes, remove from pan, and cool on rack.
To prepare glaze: Combine lime juice and remaining 3/4 cup sugar in small
pan. Heat to dissolve sugar, add rum and stir to combine.
While cake is still warm, brush with pastry brush to remove crumbs, then
drizzle or brush glaze over cake. Makes 8 to 10 servings.
Note: The more common Persian limes are larger than Key limes and not as
tart. If you cannot find Key limes, substitute a mixture of half Persian
lime, half lemon juice for Key lime juice.
Source: Maida Haetter