Tuesday, March 12, 2013

lime bundt cake.

Lime Bundt Cake from Beckie:
(originally from Debbie Rush)

1 cup + 2 TBS unsalted butter, at room temp.
8 ounces (1 pkg) cream cheese, at room temp.
2 cups sugar
6 large eggs
½ TBS vanilla
2 TBS lime zest
3 TBS lime juice
½ tsp coconut extract
3 cups all-purpose flour

1/4 c. butter at room temperature (I added a little more)
2 cups powdered sugar
¼ cup fresh lime juice
2 TBS lime zest
½ tsp coconut extract

Preheat oven to 325 degrees.  Butter and flour a 9 inch bundt pan or mini bundt pan. 

In mixing bowl, beat together the butter and cream cheese until combined.  Add the sugar and cream until light and fluffy.  Add the eggs one at a time, mixing after each.  Add vanilla, lime zest, juice and coconut extract and mix.  Add the flour and mix until smooth and creamy.

Pour batter into bundt pan and bake for approx. 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.  Cool in pan for about 5-10 minutes and then turn out onto a wire rack to cool completely. For mini bundts bake approx. 23 minutes.

To make frosting, cream together the butter, cream cheese, powdered sugar, lime zest, and lime juice.  Mix until smooth.  Add more powdered sugar or lime juice to get the consistency you want.  You can do it like a glaze and pour it over the cake when it’s still warm or use a piping bag and frost similar to Nothing Bundt Cakes style.  Sprinkle with toasted coconut or lime zest.

Note: This cake is dense.  It needs to be to come out of the mini bundt pans well so be generous with the frosting.  Can be frosted and then refrigerated but bring to room temp before serving.  Don’t freeze and use later.

No comments:

Post a Comment