If the recipe calls for more than 1/2 cup oil, substitute apple sauce for half of the oil. I thought it would be "in your face" lime! If I could give it negative star review I would. Any insight would be appreciated! Grease and flour three 9-inch-round cake pans. Save your fresh lime zest & juice for the icing. Hello folks..... please listen to everyone here informing you about replacing the OIL with APPLESAUCE. Also only 1c of oil and yes it is still very MOIST! Just a note about glazing Southern Style: they usually let the cake stand (frosting only between layers to hold together. This was perfectly delicious and I thought had the right amount of lime flavoring. The icing was good. This ALWAYS works great. very light. I switched out the orange juice and used limeade instead. NOT already made gelatin. I love this cake. This made my cake have " in your face" lime taste. I made the cream cheese icing but added lime zest to it and some big squeezes of lime juice. Thanks for sharehttp://www.tounsi-cool.net/vb. Dont let all these bad reviews scare you away from making this cake! I didn't alter anything in the recipe other than the pan I cooked it in! I am so sad I could not recreate my initial success. It's REALLY easy to throw together. Funny how different people taste things differently. Distinct kinds of holidays in Burgundy can be planned beforehand, which might involve a specific activity, such as mountain biking or hiking in the lovely countryside. For me, key limes have a much more distinctive, "limey" flavor and aroma than regular limes. Just Desserts Delicious Desserts Dessert Recipes Key Lime Desserts Yummy Food Frosting Recipes Healthy Desserts Healthy Fats Healthy Choices. Thanks in advance! Very rarely do I put the called for amount of it. 1.5 cups of oil is alot. Thanks for your "warning" about the subtle taste. That is about 45 minutes away. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. I often make a cake using a yellow cake mix and replace the water with Margarita Mix from Williams-Sonoma. I checked it after about 20 minutes and the tops were already burning. Trisha Yearwood Key Lime Cake 1 3-oz package lime-flavored gelatin 1⅓ cups granulated sugar 2 cups sifted all-purpose flour ½ tsp salt 1 tsp baking powder 1 tsp baking soda 5 large eggs, slightly beaten 1½ cups vegetable oil ¾ cup orange juice 1 Tbsp lemon juice ½ tsp vanilla extract In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. For more information on village bakery check here. The recipe stated bake 35-40 minutes. I didn't have 3 rounds so I used a 9x13 pan. I live in Seattle and I love to bake. At 35mins the cake was almost done and I gave it 5 more minutes. I made it--awesome!!! Constructive criticism is one thing, nastiness doesn't help anyone. 1/2 c means half of a cup. This was so good and Im so glad i tried it for myself! Now I know what to make for my birthday :). Looking for weekly updates? No reason to be mean! We first had it in Thomasville, GA at a lovely little spot called Savannah Moon. My son is a Key Lime addict. The batter I tasted was very bland Will not be making this again. What's strange is that there was not that much batter. I think that sounds like a great idea. That's why I'm guessing a single recipe would fit nicely into a 13 x 9 inch pan. I have found that in order to give it more of the lime flavor I will put the sides with the lime/confectioner sugar back to back (with a layer of frosting in between) We will keep it in the refrigerator. Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Next time I make this cake, I will definitely use limeaid. Has anyone altered this for a pound cake? I don't bake like that every day so it's doesn't bother me too much. I do love the look of a towering round 3 layer cake but I love the ease of a snack cake. Bake on!! I do prick the cake with a toothpick and then carefully spoon the lime/confectioner sugar over the cake. Do you think it would be a good idea? That was the only disappointment, however. The next time I tried it, I switched to nonstick pans and the cake was burned to a crisp. Gina, I'm serious about doing this for you if you want me to. I would think that a single recipe would nicely fill a 13x9 inch pan.....maybe have a little extra. Grease and flour three 9-inch-round cake pans. and added just a tad of lemon juice to the icing! Good Luck! Keeping the Kids Busy | Keeping the Family Fed, Strawberry And Chocolate Chip Muffin Recipe, NYC to Niagara Falls: A Family Adventure Guide, Weekend Guide: 7 Activities To Do On The North Fork of Long Island, Family Road Trip Packing List – What To Pack For A Road Trip, Virtual Field Trips: 20 Online Virtual Tours You Can Take With The Kids Including Parks, Museums, And More, ½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes), 1 (8-oz) package cream cheese, room temperature. I made this cake once and thought it was awful, too. I've made this cake only once but I think 1 1/2 cups was too much. I think the green reminds people more of lime. And it doesn't surprise me that the flavour is subtle. Thanks for the recipe! Cream the butter and cream cheese. This cake recipe is a keeper for sure! I made a double recipe and it made 3 nice size layers of the cake. Made this cake last weekend for my Mothers Birthday, it is “ABSOLUTELY” delicious! I made it and it rocks, I also put lime juice in the icing ! Its a presentation thing but you certainly don't have to add food coloring.I DO think the icing needs much more lime flavor & that is remedied by adding some straight lime juice & lots of lime zest.I think I will try making this again soon. I'm curious if you could make a serious short-cut... Use a vanilla or white box mix and replace the water with lime juice. That's why I made a double recipe and used 3 pans. I used lemon pudding, instead of jello, limeade instead of orange juice, and used half the oil. I will make a few changes then will report back! Please...Do not make this cake if you haven't. It is a little more difficullt than your average cake to get out of the pan, I assume the jello has something to do with this, I just ran a butter knife along the edge of the pans pushing gently towards the center and it came right out with no issues. As I mentioned above, I made a double recipe of this key lime cake and it made a perfect 3 layers. I really like her. I don't know how well any cake would hold up for that many miles especially if the weather is hot. Hi Wendy,Well that sounds like a possible shortcut. My big change would be to add more lime flavor. Ive made this! I'm also about 45 minutes from the base and, since I was also a Navy wife (many years ago) I would be happy to make and deliver the cake to Gina Marie's sailor husband. Maybe you should just agree to disagree. This will help reduce the fat & calories, and you shouldn't have the issues you encountered with the "Hummingbird cake".Hope this helps clarify things for you. Would I simply follow the recipe above and then alter the baking time? I did add 1/4c key lime juice to the frosting just to make sure the flavor wouldn't be missed, but that was completely not necessary! No, it's a lot more subtle. While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks. Maybe Trisha yearwood should stick to singing!! I altered this just a bit. Only used 3/4 cup oil and 1/2 cup oJ. Much better! Thanks for posting it, this is the first time I have been to your blog and it won't be the last. For the crust: Combine the butter, sugar and lime zest in the bowl of a mixer fitted with the paddle attachment. Trisha Yearwood Key Lime Cake. )...hopefully you have a cake stand handy with a cover....as you will repeat this process for a couple days. I love lime & a shortcut for an awesome lime cake would be great but remember, this recipe as written is honestly almost as easy as a cake mix. I added lime zest to the glaze and frosting as well. I changed this recipe eliminated the oj.And used limeaide.I loved it. Used this for years <3! Great summery taste! © 2020 Discovery or its subsidiaries and affiliates. Is the gelatin used here powdered or is it like jelly cubes? I actually think the recipe could benefit from a little less oil but I was just following the recipe. I agree AS WRITTEN this cake should not be in the oven for 40 min. Cool the layers in the pans for 5 minutes, then turn them out onto racks. I love the color and the moistness of the crumbs! I was also picturing (tasting?) I think many cakes mixes need a cup or more of water & that would be a lot of lime squeezing. Amazing how ignorant people can be... 1 1/2 means half of one cup only! The batter was thin and there was a lot of it but it baked up great! I am a fellow Blogger who plays with food...jus sayin'. Yum! I was going to bring it to work, but decided not to because it was almost burned. She then poured it into 9x13 cake pan and baked it for 30 minutes at 350 degrees. Anonymous, you are absolutely wrong. I also used a 1/4 cup LESS oil than the recipe. Ahhh.....Naval Base Kitsap. I added a bit of green dye to make my cake a little darker as well. My Rum cake you glaze pickle from Thanksgiving until night before Christmas....Frosting Christmas morning ((((HUGS)))). *** 3. * To cut and serve reduced fat baked goods and prevent crumbling, allow to cool 10-15 minutes and cut using a plastic knife. Thanks for this delicious sounding and looking recipe…..Cindi. The soaking glaze is a southern thang, it helps cakes 'keep' in hot weather. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. I made this cake for a baby shower. Also I would add lime zest. This one uses no butter in the cake - all oil. Hi! HOWEVER: * Never add more than 1/2 cup apple sauce. I read the reviews and was skeptical at first but I made some of the suggested changes like using 1 cup of oil and using lime juice instead of OJ. Real key limes are yellow and have yellow juice. I’m so intrigued!!! Plus it is so beautiful! I bake quite a bit and was really excited to try a different cake recipe. I used lime juice instead of orange juice, and I put 1 cup of canola oil instead of 1 1/2 cup vegetable oil. I'd lover your Rum cake recipe! I got the recipe off of cake central.com YEARS ago. I should have used a 11x15 pan instead. I think it's a lot also but hey, it's what the recipe called for so I followed it. The cake was delicious but it didn't wow me like I thought it would. This cake is beautiful and tastes great with just the glaze poured over it. I made 24 mini cup cakes plus 12 regular cup cakes and still had batter left over for an 8 inch round layer. I also include the lime juice in the icing. Then sprinkled a little lime zest on top. The amounts that I included in my recipe are the EXACT amounts that my book calls for (I'm looking at it right now!). After you've finished glazing over 3 days usually ....you would finalize frosting the cake then. To hide the apple flavor (? Sprinkle the tops evenly with the sugar. I will then allow it to soak this up. Glaze keeps cake moist. My family loved it! I also added lime and lemon zest to the glaze. Cut into 16 squares and place on a foil-lined baking sheet, spaced about an inch apart. 106. Honestly, if it were closer, I would make the cake for you & deliver it for ya!You should definitely try this recipe though.

Antioxidant Acne Drink, Best Spaghetti Sauce Recipe, Celtic Swords For Sale Uk, The Baths National Park, Magistrate Or Doctor Reddit, How To Make Pork Tamales Video, The Advisory Board Company Human Resources, Single Star Wallpaper, Best Decaf Coffee Reddit,