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.

Check out Wow Us Wednesdays with Kim!

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

Also Show and Tell Saturday with Lorie!
Also linked with Southern Hospitality!