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Sunday, June 13, 2010

home cooking


Home Cooking with Trisha Yearwood:  Stories & Recipes to Share with Family and Friends.
A favorite find at the bookstore recently.... This cookbook is full of not only wonderful recipes but stories about family and friends.  The family pictures and stories bring back memories of my childhood and encourages me to continue making memories for my family. 

One of the first recipes I made from this cookbook was the Key Lime Cake.  It is awesome!  It's on my husbands favorite list.  I was never much of a key lime pie fan...but I am now a fan of Key Lime Cake.


KEY LIME CAKE
1 3-ounce package lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup Key lime juice (from about 25 small Key limes or 4 regular limes)
1/2 cup confectioners' sugar
DIRECTIONS:  Preheat oven to 350 degree F.  Grease and flour three 9-inch round cake pans.
In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder and baking soda.  Stir to mix well.  Add the eggs, oil, orange juice, lemon juice and vanilla.  Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes.  Test for doneness by lightly touching the tops of the layers or inserting a toothpick.  Cool the layers in the pans for 5 minutes, then turn them out onto racks.  While the layers are still hot, mix the lime juice and confectioners' sugar and pour it over the layers on the racks.  You can pierce the layers with a fork to allow the glaze to soak in better.  Allow the layers to cool completely as you prepare the icing.
CREAM CHEESE ICING
1/2 cup (1stick) butter, room temperature
1 8-ounce package cream cheese, room temperature
1 1-pound box confectioners' sugar
Cream the butter and cream cheese.  Beat in the confectioners' sugar until the mixture is smooth and easy to spread.  Spread the icing between the layers and on the top and sides of the cake.

Source:  Yearwood, Trisha.  "Key Lime Cake." Home Cooking with Trisha Yearwood. New York: Clarkson Potter Publishers, 2010. 161-2.

posted by Missouri Farm Chick @ 10:21 PM   0 Comments

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