"I do not claim that I can tell a story as it ought to be told. I only claim to know how a story ought to be told." -Mark Twain









4.27.2011

Limeade Raspberry Cakalicious!

The handle coming out of the cake, is actually a pitcher behind the cake! Poor picture taking!!
 For Easter I made Paula Deen's
Limeade Raspberry Layer cake.
Too bad you cannot
smell through the computer.
It was heavenly.
The lime and the rapsberry mix...
mmmmmm!


The cake is very dense and very easy to stack and work with.

 To be honest,
I do not like limes
nor raspberries!
But my family does.
And they loved this cake.
It was a three layer limeade cake
with rapsberry filling.
Topped with limeade cream cheese icing.
And it really did smell delicious.


Another "this is not a handle on the cake" nor a "glass container coming out the top" picture.

Everyone that ate the cake
loved it.
They all said it was very rich.
There was about half of it left.....
But we had at least six desserts to pick from.
So on the way home,
the-half-a-limeade-raspberry-layer-cake
was sitting on its little green stand
when my hubby took a corner
pretty darn sharp.
Yep, the cake fell over.
But in true
we-love-this-cake
fashion,
my sons and husband scooped it up
when we got home
and said it was still
good enough to eat!
The recipe follows after the last pic...
Enjoy!

This pic was taken after the cake fell over in the car. You can see what it looks like very close up tho!!

Limeade Raspberry Layer Cake

Ingredients:

3/4 c. butter softened

2 cups sugar

1 tbs lime zest

3/4 c. limeade concentrate

5 large eggs

3 3/4 c. all-purpose flour

2 3/4 tsp baking powder

1 1/2 c. whole buttermilk

raspberry filling (see below)

cream cheese icing (see below)

garnish of lime slices and whole raspberries

Instructions:

Preheat over to 350 degrees F, spray three 9 inch round cake pans with non-stick cooking spray.
In a large bowl beat butter, sugar and lime zest at medium speed with an electric mixer until fluffy. Add limeade concentrate, beating until combined (mixture will look curdled). Add eggs, one at a time, beating well after each addition.

In a medium bowl combine flour and baking powder. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just enough to combine after each addition.

Pour batter evenly into prepared pans and bake for 17-20 minutes until wooden skewer comes out clean from center. Let cool in pans for 10 minutes once finished baking and then remove cakes from pans. Allow to cool completely on wire racks.
 
Once cooled, spread raspberry filling evenly between layers and ice with cream cheese frosting. Garnish as desired.
 
Raspberry Filling
Ingredients:

1 (10 oz.) package of frozen raspberries

1/2 c. sugar

2 tbs cornstarch

3 egg yolks

1 tbs fresh lemon juice

1/4 c. butter cut in pieces

Instructions:
Blend raspberries until smooth in a food processor. Strain mixture and discard solids.
In a medium saucepan, combine sugar and cornstarch. Add raspberry puree, egg yolks, and lemon juice, whisking to combine.
Cook over medium heat whisking constantly, for 7 to 8 minutes or until very thick. Remove from heat, whisk in butter gradually until melted.
Cool mixture slightly then cover and refrigerate for at least 2 hours.

Cream Cheese-Limeade Icing
Ingredients:
1 (8 oz.) package of cream cheese, softened

1/2 c. butter, softened

3 tbs limeade concentrate

1 tbs lime zest

5 c. confectioners’ sugar

Instructions:
In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy. Add limeade concentrate and lime zest, beating at low speed until combined. Gradually add confectioners’ sugar, beating until smooth.





and White Wednesday!
Hooking up with Foodie Friday and the talented Ms. West!
Also Sweet Tooth Friday and Romantic Homes Show and Tell!



9 comments:

  1. This sounds oh so good! Beautiful cake!

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  2. What a special occasion cake this is! It looks beautiful and absolutely delicious!

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  3. This sounds just heavenly to me. I love raspberries!

    I'd love to have you share this recipe on my weekly link-up, Sweet Tooth Friday. I hope to see you there. http://alli-n-son.com/2011/04/28/mint-infused-plum-tarte-tatin/

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  4. All I can say is Yummmmmm! I can hardly wait til my raspberries are in so I can try this! Thanks for sharing this recipe! Debbie @ Cottage Hann~Me~Downs

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  5. I make a lemon raspberry cake kind of like this. I am going to have to try this. It is just beautiful and the crumb on the cake has my mouth just watering. I love both flavors and together - oh Paula Dean, you bad girl!

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  6. Well, I LOVE limes and raspberries are delish too. I will definitely try this! It really looks so pretty...thanks for sharing.

    Pat

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  7. I never thought of lime and raspberry in a cake, but yours is lovely,pretty and it looks sinfully delicious.

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  8. Looks good. May have to give that a try. Thanks for sharing it at WUW.

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  9. I also love limes and rasberries. Your cake looks so good! I'm getting hungry now :)

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