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Wednesday, April 28, 2010

Key Lime Bundt Cake with Margarita Icing

So I admit this is a terrible picture, but sue me (just kidding...I can't get much more broke than I already am!)  I made this cake a few weeks ago and never got around to posting, and this was before I bought my handy-dandy new DSLR camera which I'm ga-ga over (though I still haven't learned where the on switch is).

Anywho, I made this cake before my husband and I went on our staycation, and he took this in to work with him.  I hate making cakes to send to work because I don't want to cut into it, sort of looks ghetto sending in a chopped up cake to work :)  I did, however, scrape every last crumby that was stuck to the bundt pan, then proceeded to lick the inside clean.  And I licked the frosting bowl, too (less dishes to wash)!  If the crumbies and the left over icing was any indication of how good the cake was, then this must be a great cake! And it sure must have been popular with the guys too, because when the hubs came home with my cake dish it looked suspiciously clean.  Almost as clean as my dishes were :)

Key Lime Bundt Cake with Margarita Icing

Cake:
2 cups sifted cake flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
2 cups sugar (divided)
1/3 cup unsalted butter
1/3 cup shortening
1 1/2 tablespoons lime zest
1/3 cup Key Lime juice (bottled) or fresh lime juice
2/3 cup sour cream
Garnish: powdered sugar and fresh strawberries
Margarita Icing:
1 1/2 ounces cream cheese
1 tablespoon unsalted butter
3/4 cup powdered sugar
1/2 tablespoon tequila
1/2 tablespoon triple sec
1/2 tablespoon lime juice (more or less to taste & consistency)


1.  Preheat oven to 325˚. Spray a 10-inch Bundt pan with flour-added cooking spray.

2.  Sift together cake flour, baking soda, baking powder, and salt.

3.  Separate the eggs. Put yolks in one bowl and put whites in another, preferably metal and big enough to use as a mixing bowl. With an electric mixer, beat the whites until soft peaks begin to form. Gradually add 1/2 cup of the granulated sugar and continue beating until mixture is thick and glossy. Set that mixture aside.

4.  In a large bowl, beat butter & shortening with an electric mixer until creamy. Gradually add the remaining 1 1/2 cup of sugar and beat for a good 4-5 minutes. Beat in the lime zest. Add egg yolks, one at a time, beating well after each addition.

5.  Gradually add flour mixture to butter mixture, alternately with lime juice and sour cream, beginning and ending with flour mixture, beating well after each addition.

6.  Fold the beaten egg whites/sugar mixture into the batter. Pour mixture into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.

7.  Let cake cool in pan for 10 minutes. Remove cake from pan, and cool completely on a wire rack. Make frosting.

8.  Beat together the softened cream cheese, butter and sugar. Add booze and beat until smooth. Taste and make sure it’s lime-y or tequila-y enough and adjust until you get what you want.

9.  Spoon it over the cake and let it set. You can throw it in the refrigerator to speed the setting of the icing.

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