Sunday, January 19, 2014

Key Lime Pound Cake

Pound cake is my favorite type of cake.  What follows is the original recipe from one of my favorite websites, Southern Living, but we made a few changes.

This recipe can be adapted to another citrus fruit as we did . . . that was a big change!

We had already picked the key lime tree clean, and our sour oranges usually go to waste for the most part, so we made the substitution.  Our quest has been to find recipes that would adapt to sour oranges so we don't let so many go to waste this year.

I don't know if it is because we used sour oranges, but I would have liked more taste of sour orange in the cake itself and the next time we make it, the amount will be doubled.  The glaze came out to what was our perfect as we could taste it before putting it on the cake.  We doubled the amount of sour orange juice and added a bit of zest and it was perfect.  I suggest tasting both the batter and the glaze to make sure it is to your taste.

A minor change was the substitution of low fat half and half instead of milk simply because we were out of milk.  It doesn't seem to have made a difference in the outcome.

The Captain and I usually cook and bake together.  For some reason, we had a miscommunication about the oven temperature and the cake was baked at 425 degrees instead of 325 degrees.  It baked for an hour before we realized it (a burning smell in the kitchen will get your attention).  It came out burned along the top and side!  Oh the disappointment!!!! 

After trimming the top and sides off, it was ugly, but still moist and delicious! Mishaps in the kitchen can be funny after the initial shock and the solution :)

We will make this cake again with the noted changes and of course, we will make sure to use the correct baking temperature!

1 cup butter (softened)
1/2 cup shortening 
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1/8 teaspoon salt
1 teaspoon vanilla
1 teaspoon key lime zest
1/4 cup key lime juice

Preheat oven to 325 F.  Beat butter and shortening at medium speed, or until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder and salt.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low-speed just until blended after each addition. Stir in vanilla, key lime zest and key lime juice.  Pour batter into a greased and floured 10-inch (12-cup) tube pan.
Bake at 325 for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a long wooded pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.
Prepare Key Lime Glace, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).

Key Lime Glaze
1 cup confectioner sugar
2 Tablespoons key lime juice
1/2 teaspoon vanilla
Mix all ingredients together and brush over top and sides of cake.

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