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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 734355" data-attributes="member: 1246"><p><strong>Key Lime Cake </strong></p><p></p><p>SERVES 8</p><p></p><p><strong>Cake</strong></p><p></p><ul> <li data-xf-list-type="ul">1/2 cup unsalted butter, at room temperature</li> <li data-xf-list-type="ul">1 cup sugar</li> <li data-xf-list-type="ul">2 large eggs</li> <li data-xf-list-type="ul">1 3/4 cups all-purpose flour</li> <li data-xf-list-type="ul">2 teaspoons baking powder</li> <li data-xf-list-type="ul">1/2 teaspoon salt</li> <li data-xf-list-type="ul">2/3 cup heavy whipping cream</li> <li data-xf-list-type="ul">1 key lime</li> </ul><p><strong>Glaze</strong></p><p></p><ul> <li data-xf-list-type="ul">1/2 cup fresh key lime juice</li> <li data-xf-list-type="ul">1 cup powdered sugar, plus</li> <li data-xf-list-type="ul">1 tablespoon powdered sugar, for dusting</li> </ul> <ol> <li data-xf-list-type="ol">Position oven rack in center of oven; preheat oven to 350°; line the bottom of your pan with parchment paper and spray the sides and bottom with baking spray.</li> <li data-xf-list-type="ol">Cream the butter with the mixer on medium speed and gradually add the sugar, beating well after each addition.</li> <li data-xf-list-type="ol">Add the eggs, one at a time, and beat after each addition.</li> <li data-xf-list-type="ol">In a separate bowl, dry whisk the flour, baking powder, and salt together.</li> <li data-xf-list-type="ol">Slow down the mixer and add half of the flour mixture to the batter; beat, then add 1/3 cup heavy whipping cream.</li> <li data-xf-list-type="ol">Beat, then add the rest of the flour mixture.</li> <li data-xf-list-type="ol">Beat, then add the rest of the cream; beat on med-high speed for about 2 minutes.</li> <li data-xf-list-type="ol">Grate the rind of 1 key lime; squeeze out about 1 tablespoons of the juice; add the zest and juice to the batter and beat for 2 minutes.</li> <li data-xf-list-type="ol">Pour the batter into the prepared pan; bake for 20 minutes.</li> <li data-xf-list-type="ol">Cover the pan with foil and bake for another 20 minutes (this prevents the top of the cake from browning and burning).</li> <li data-xf-list-type="ol">Once the cake is done (pick comes out clean), cool for 10 minutes in the pan.</li> <li data-xf-list-type="ol">Remove the cake from the pan to a wire rack.</li> <li data-xf-list-type="ol">Put a plate under the cake rack to catch the drips from the glaze.</li> <li data-xf-list-type="ol">Take a skewer or a toothpick and poke small holes through the top of the cake.</li> <li data-xf-list-type="ol">Make the glaze--mix the key lime juice and powdered sugar together in a bowl until smooth.</li> <li data-xf-list-type="ol">While the cake is still warm, spoon the glaze over the cake to soak up the liquid.</li> <li data-xf-list-type="ol">After you are done, you can reuse the juice pooling under the cake on the plate below the rack to further drench the cake.</li> <li data-xf-list-type="ol">After the cake has cooled, dust with a little powdered sugar and serve.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 734355, member: 1246"] [B]Key Lime Cake [/B] SERVES 8 [B]Cake[/B] [LIST] [*]1/2 cup unsalted butter, at room temperature [*]1 cup sugar [*]2 large eggs [*]1 3/4 cups all-purpose flour [*]2 teaspoons baking powder [*]1/2 teaspoon salt [*]2/3 cup heavy whipping cream [*]1 key lime [/LIST] [B]Glaze[/B] [LIST] [*]1/2 cup fresh key lime juice [*]1 cup powdered sugar, plus [*]1 tablespoon powdered sugar, for dusting [/LIST] [LIST=1] [*]Position oven rack in center of oven; preheat oven to 350°; line the bottom of your pan with parchment paper and spray the sides and bottom with baking spray. [*]Cream the butter with the mixer on medium speed and gradually add the sugar, beating well after each addition. [*]Add the eggs, one at a time, and beat after each addition. [*]In a separate bowl, dry whisk the flour, baking powder, and salt together. [*]Slow down the mixer and add half of the flour mixture to the batter; beat, then add 1/3 cup heavy whipping cream. [*]Beat, then add the rest of the flour mixture. [*]Beat, then add the rest of the cream; beat on med-high speed for about 2 minutes. [*]Grate the rind of 1 key lime; squeeze out about 1 tablespoons of the juice; add the zest and juice to the batter and beat for 2 minutes. [*]Pour the batter into the prepared pan; bake for 20 minutes. [*]Cover the pan with foil and bake for another 20 minutes (this prevents the top of the cake from browning and burning). [*]Once the cake is done (pick comes out clean), cool for 10 minutes in the pan. [*]Remove the cake from the pan to a wire rack. [*]Put a plate under the cake rack to catch the drips from the glaze. [*]Take a skewer or a toothpick and poke small holes through the top of the cake. [*]Make the glaze--mix the key lime juice and powdered sugar together in a bowl until smooth. [*]While the cake is still warm, spoon the glaze over the cake to soak up the liquid. [*]After you are done, you can reuse the juice pooling under the cake on the plate below the rack to further drench the cake. [*]After the cake has cooled, dust with a little powdered sugar and serve. [/LIST] [/QUOTE]
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