Need a recipe 4 Key Lime cake?

Answer 1

Hi !!!
Here is a great recipe flavored with a little bit of Rum...

Key Lime Rum Cake

Ingredients:

For the Cake:

1 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
3 cups all-purpose flour
1/2 tsp baking powder
1 cup milk
2 Tbsp rum
1 Tbsp grated key lime zest
2 tsp key lime juice
1-1/2 tsp vanilla extract
1/2 tsp lemon juice

For the Glaze:

1/4 cup white sugar
1/4 cup butter
2 tablespoons key lime juice
3 tablespoons rum

Preparation:

Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan. Mix together the flour and baking powder. In a large bowl, cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract and lemon juice.

Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.

In the meantime, make the glaze by combining 1/4 cup sugar, 1/4 cup butter and 2 tablespoons key lime juice in a small saucepan. Let it boil for a minute or two, stirring constantly. Remove from heat and stir in 3 tablespoons rum.

Allow the cake to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick the top of cake in many places with a toothpick. Pour the glaze over the warm cake. Cool completely before serving.

----------OR, HOW ABOUT THESE "GREAT" CUPCAKES...

Key Lime Pie Cupcakes With Coconut Meringue

24 cupcakes
Hands on: 25 minutes
Total time: 1 hour

For the cupcakes:

24 paper liners for cupcake pans
(2 1/2-inch size)
1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)
4 large eggs, divided
1 (18.25-ounce) package plain yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
1 1/4 cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring

For the filling:

1 (14-ounce) can sweetened condensed milk
1/3 cup Key lime juice

For the Coconut Meringue:

1/4 teaspoon cream of tartar
3 large egg whites
1/2 teaspoon coconut flavoring
1/3 cup granulated sugar

Place a rack in the center of the oven and preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.

To prepare the cupcake batter: With a citrus zester or fine grater, zest the lime and reserve 1 teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have 2 tablespoons. Set aside. Separate 3 of the eggs; place the whites in a large clean mixing bowl and the yolks in another mixing bowl.

Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more, scraping down the sides again, if needed. The batter should look well-blended. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it 2/3 of the way full. Place the pans in the oven.

Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Increase the oven heat to 450 degrees.

Run a dinner knife around the edges of the cupcake liners, lift the cupcakes from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.

Meanwhile, to prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.

To prepare the meringue: Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds. Add the coconut flavoring and 1 tablespoon sugar. Continue beating on high, adding 1 tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight, stiff peaks). Spoon 2 tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place cupcakes back in the pan and place in oven. Bake until the meringue is light nutty brown in color, 5 to 6 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.

Store these cupcakes in a cake saver at room temperature for up to 3 days.

**"CLICK" BELOW FOR A PHOTO OF THIS CUPCAKE.

http://rds.yahoo.com/_ylt=A0geu7sI2uVFfAQBRb9XNyoA;_ylu=X3oDMTE3dXVuNWpvBGNvbG8DZQRsA1dTMQRwb3MDNDcEc2VjA3NyBHZ0aWQDRjY1NF85NA--/SIG=12su9lhms/EXP=1172777864/**http%3a//www.ajc.com/news/content/living/food/0505/keylimecakes050505.html

Answer 2

allrecipes.com has great key lime cakes. Here is my favorite.
1 - 9x13 inch cake

PREP TIME 20 Min
COOK TIME 50 Min
READY IN 1 Hr 10 Min

INGREDIENTS
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake

Answer 3

This receipe is on line but I have made it and its wonderful...


INGREDIENTS
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 tablespoons key lime juice
1 1/2 cups confectioners' sugar
3 tablespoons key lime juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch cake pan or one 10 inch bundt pan.
In a large bowl stir together; lemon cake mix, lemon instant pudding, water, oil, eggs, and 5 tablespoons key lime juice, mixing well. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Pour key lime glaze over cake while still warm.
To Make Glaze: Mix together the confectioner's sugar and 3 tablespoons of the key lime juice (or more if necessary), spoon glaze over warm cake.

Answer 4

A key lime cake and frosting recipe
INGREDIENTS:
1 box lemon cake mix
1 small box lemon instant pudding (approx. 3 oz)
1 cup water
1 cup vegetable oil
4 eggs
2 tbsp. key lime juice
.
Key Lime Glaze
2 cups confectioners' sugar
1/3 cup key lime juice

PREPARATION:
Beat eggs; add water, oil, lime juice, instant pudding and cake mix. Beat with electric mixer until well blended. Pour into well greased and lightly floured 9"x12" pan. Bake approximately 50 to 55 minutes at 325 degrees.
Prick top surface with fork while still warm, about 5 to 10 minutes out of the oven. Pour glaze over cake. Leave cake in pan.

Answer 5

Key Lime Cake:

50 min 10 min prep
16 servings
1 cake

1 (18 1/4 ounce) box lemon cake mix
1 (3 1/2 ounce) box instant lemon pudding mix
4 eggs
1/2 cup water
1/2 cup key lime juice (Nellie's and Joe's)
key lime juice, is available in most supermarkets along with the juice
1/2 cup canola oil or vegetable oil
2 cups sifted powdered sugar
1/4 cup key lime juice

1. Preheat oven to 350°.
2. Spray bundt pan with cooking spray.
3. Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
4. Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
5. Cool cake in pan for ten minutes, remove from pan.
6. When cool, drizzle with glaze.
7. For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.

Answer 6

Key Lime Cake

Subtle yet distinctive, the difference between Key Lime juice and regular lime juice comes through in this delicious cake. Because of its pale green color, this cake resembles a lemon cake...unless you add a few drops of green food color to the cake or glaze! The recipe came from a local paper years ago. My mile high altitude requires a longer cooking time, so you may have to adjust the timing on this.


16 servings 1 cake 50 min 10 min prep
Change to: cake US Metric
1 (18 1/4 ounce) box lemon cake mix
1 (3 1/2 ounce) box instant lemon pudding mix
4 eggs
1/2 cup water
1/2 cup key lime juice (Nellie's and Joe's)
key lime juice, is available in most supermarkets along with the juice
1/2 cup canola oil or vegetable oil
2 cups sifted powdered sugar
1/4 cup key lime juice

Not the one? See other Key Lime Cake Recipes
< 60 mins Cakes
Lime Cakes
Preheat oven to 350°.
Spray bundt pan with cooking spray.
Combine cake mix, lemon pudding, eggs, water, lime juice and oil; beat two minutes at medium speed of an electric mixer, stirring down sides occasionally.
Pour batter into prepared bundt pan; bake in preheated oven as directed on box.
Cool cake in pan for ten minutes, remove from pan.
When cool, drizzle with glaze.
For Glaze: combine powdered sugar and 1/4 cup Key Lime juice in mixer bowl; blend thoroughly.

Answer 7

1 1/3 cups sugar
2 cups all-purpose flour
2/3 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (3 ounce) package lime Jell-O gelatin
5 eggs
1 1/3 cups cooking oil
1/2 teaspoon vanilla
1 teaspoon lemon extract
1/3 cup key lime juice (if not available, regular limes may be substituted)
1/3 cup powdered sugar
whipped cream (garnish)
lime slices (garnish)
3/4 cup orange juice
Preheat oven to 350 degrees.
Place dry ingredients (except powdered sugar) into mixing bowl.
Add eggs, oil, orange juice, vanilla and lemon extract.
Beat until well blended.
Pour batter into a 9x13x2 inch pan; bake 25 to 30 minutes.
Remove cake from oven and let stand in pan 15 minutes or until almost cool.
Prick cake all over with a fork.
Drizzle thoroughly with lime juice mixed with powdered sugar.
Cover and refrigerate.
To serve, cut into squares, top with whipped cream and garnish with lime slices.

Answer 8

Key Lime Cake....? or K.L. Pie....?

Answer 9

http://www.recipezaar.com/recipes.php?q=Key%20Lime%20Cake

They have tons of recipes for key lime cakes , cheesecakes and poundcakes ...hope its yummy!!!!