Florida Keys Key Lime Pound Cake

by Valorie Delp | More from this Blogger

11 Apr 2008 05:07 AM

Have you ever wondered why key lime is key lime as opposed to just plain old lime? Is there really a difference when someone calls something key lime?

I had always assumed that Key lime was so named because it was a native of the Florida Keys. How very ethnocentric of me--in actuality the key lime is a native of south east Asia. However, it's grown here in the United States and anywhere else where the climate is favorable.

The key lime is smaller, rounder, higher in acidity, and more tart than it's cousin the Persian lime. If you use something besides a key lime in your baking, an untrained palate will never know the difference. However, for a distinctively 'limey' flavor, you need a key lime. You can actually buy key lime juice however, I find it cheaper and just as easy to squeeze my own Key limes.

For Key lime pound cake you will need:

1 cup of butter

1 cup shortening

2 cups white sugar

5 eggs

3 cups flour

1/2 teaspoon baking powder

1/2 cup milk

1 1/2 teaspoons vanilla

1/2 cup key lime juice

For the glaze:

1/4 cup white sugar

1/4 cup butter

3 tablespoons key lime juice

Directions:

Heat oven to 325. Grease and flour a 10 inch tube pan

In a large bowl, beat 1 cup of butter, shortening and 2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, blending each on thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla and 1/2 dcup of key lime juice. Pour into the prepared pan and smooth the top.

Bake for about 90 minutes. A knife, when inserted, should come out clean.

While the cake is baking, make the glaze in a small bowl. Stir together 1/4 cup sugar; 1/4 cup butter and key lime juice. Let the cake cool for approximately 10 minutes. Invert it onto a wire cooling rack. Poke several times with a skewer or toothpick. (You want the glaze to seep into the holes. Pour glaze over the warm cake allowing it to seep into the holes. Allow the cake to cool completely before serving.

You May Also Be Interested In:

Giant Carrot Cupcakes

The Serious Chocolate Lover's Chocolate Cake

Spicy Gingerbread

Valorie Delp shares recipes and kitchen tips in the food blog, solves breastfeeding problems, shares parenting tips, and current research in the baby blog, and insight, resources and ideas as a regular guest blogger in the homeschooling blog. To read more articles by Valorie Delp, click here.

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Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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