Key Lime Cake Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
CAKE
1 package: Lemon Supreme Cake Mix,
4: Eggs,
1 package: Lemon Instant pudding and,
1 cup: Oil,
Pie filling mix, (4 serving
3/4 cup: Water,
Size),
1/4 cup: Key Lime Juice *,
GLAZE
2 cup: Confectioners sugar,
2 tbsp: Water,
1/3 cup: Key Lime Juice,
2 tbsp: Butter, melted
GARNISH (OPTIONAL
Confectioners sugar,
Fresh strawberry slices,
Lime slices,
Directions:
*If Key Limes are not available in your area of the country, fresh or
bottled lime juice may be substituted.
Preheat oven to 350 degrees. Grease and flour 10 inch Bundt pan.
For the cake: Combine all of cake ingredients in a large bowl. Beat
at low speed with electric mixer until moistened. Beat at medium
speed for two minutes. Pour into prepared pan. Bake at 350 degrees
for 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool in pan 25 minutes. Invert onto cooling rack. Let cool
some. Return cake to pan, poke holes in top of warm (not hot) cake
with toothpick or long tined fork.
For the glaze: Combine all ingredients in medium bowl. Pour slowly
over top of warm cake. Cool completely. Invert onto serving plate.
Dust with additional confections sugar.
Personal Note: Have tasted this cake - it has the texture of a pound
cake, with a citrus flavor and is very good. Keeps well. Freezes
well.
Duncan Hines, Deliciously Simple Desserts 1993
From a friend == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 10-11-94
Source from luhu.jp
bottled lime juice may be substituted.
Preheat oven to 350 degrees. Grease and flour 10 inch Bundt pan.
For the cake: Combine all of cake ingredients in a large bowl. Beat
at low speed with electric mixer until moistened. Beat at medium
speed for two minutes. Pour into prepared pan. Bake at 350 degrees
for 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool in pan 25 minutes. Invert onto cooling rack. Let cool
some. Return cake to pan, poke holes in top of warm (not hot) cake
with toothpick or long tined fork.
For the glaze: Combine all ingredients in medium bowl. Pour slowly
over top of warm cake. Cool completely. Invert onto serving plate.
Dust with additional confections sugar.
Personal Note: Have tasted this cake - it has the texture of a pound
cake, with a citrus flavor and is very good. Keeps well. Freezes
well.
Duncan Hines, Deliciously Simple Desserts 1993
From a friend == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By GAIL SHIPP On 10-11-94
Source from luhu.jp