Servings: 12-16
Instructions:
Have all ingredients at room temperature. Position oven rack in lower third of oven and preheat to 325 degrees F (160 C). Grease and flour a 9 or 10-inch bundt pan or Fleur-de-Lis* cake pan.
Sift together flour, baking soda and salt, set aside.
With an electric mixer, fitted with a flat beater, beat butter and cream cheese at medium speed until creamy and smooth, about 30-40 seconds. Add 3 cups of the sugar and beat until light and fluffy, about 5 minutes, stop mixer and scrape bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and 3 tbsp. key lime juice (or regular fresh lime juice, if you can't find the key lime juice). Reduce speed to low. Fold in flour, baking soda, and salt mixture in 3 additions, blending each addition just until smooth, stop mixer and scrape bowl occasionally. Fold in lime zest.
Spoon batter into prepared pan, making sides higher than in center. Bake until cake is golden, and a toothpick inserted into center comes out clean, about 1 1/2 hours. Cool upright in pan on rack for 10 minutes. Invert cake onto cooling rack with waxed or parchment paper placed underneath rack, and glaze.
Makes 12-16 servings.
Key Lime Glaze:
In a small bowl, whisk 1/4 cup key lime juice and 3/4 cup sugar until blended. Set rack over a sheet of waxed paper, Generously brush cooled cake with glaze. After glaze has set; approximately 10 minutes, lightly sprinkle cake with confectioners' sugar.
Notes
Nordic Ware's Fleur-de-Lis cake pan can be purchased at Nordic Ware's website at: http://www.nordicware.com.
PLUGRA BUTTER is an unsalted European style butter, and is great for baking. Any good quality unsalted butter can be used.
KEY LIME JUICE can be purchased at most large supermarkets. It usually can be found on the juice aisle where the concentrated lemon and lime juices are kept.
Photograph taken by Diana Baker Woodall© 2002
Source: Diana Baker Woodall
Date: August 3, 2002