This recipe is from ‘Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends’. I was intrigued when Marge Dover, NALA Executive Director, told me about it over dinner at Benny’s Steak & Seafood while were were in Jacksonville for the NALA Convention.
Of course I had to try it as soon as I got home. It’s simple to make…you don’t even have to drag out the mixer…and the result is a moist flavorful cake that everyone who’s tasted it just loves. Enjoy!
Key Lime Cake
from Trisha Yearwood
1 (3oz) package lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour (I confess…I rarely sift flour!)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup lime juice (from about 25 small Key limes or 5 large regular limes…I added the grated zest…seems a shame to waste that!)
1/2 cup confectioners’ sugar
1. Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans
2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice and vanilla.
3. Divide the batter evenly between the three pans (or whatever pan you’ve chosen) and bake for 35-40 minutes. Test for doneness by lightly touching the top of the cake or inserting a toothpick. Cool layers in the pans for 5 minutes and then turn out onto racks.
4. 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 Cheese Icing
1/2 cup butter, room temperature
1 (8-oz) package cream cheese, room temperature
1 (1-pound) box confectioners’ sugar
1. 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.
(Note: You can also bake this cake in one 9×13″ pan or one jelly roll pan. I used a jelly roll pan and held my breath as the cake looked like it might spill over in the oven but it held.)
of your choice (3 9-inch round pans; one 9×13″ pan; or one jelly roll pan. Note: I used a jelly roll pan and held my breath as the cake looked like it might spill over in the oven but it held.)