Friday, June 25, 2010

Key Lime Cake

Mom and I prepared all the food for Caleb's birthday party ourselves.  Of course, Caleb had his own cake and we knew that once he was finished with it, nobody would want a piece for themselves, so we decided on a Key Lime Cake for the adults to enjoy.  It was a small party with family and friends and everyone, especially Caleb, enjoyed themselves.

Caleb got some awesome toys

And chatted with some friends

It was kind of a big day, so after a bath to get all the cake and frosting out of his hair, he took a little nap.

And while he was napping, the adults had some Key Lime Cake. 

Key Lime Cake
As seen on the Tulsa World website

Serves 12

Key Lime Cake


1 (3-ounce) package lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted AP flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tbsp lemon juice
1/2 tsp vanilla extract
1/2 cup lime juice (from about 25 small Key limes or 4 large regular limes)
1/2 cup confectioners' sugar


Preheat oven to 350 degrees.  Grease and flour three 9-inch round cake pans.

In a large mixing bowl, mix the first six ingredients well.  Add the eggs, oil, orange juice, lemon juice and vanilla.

Divide the batter evenly among the three pans and bake for 35 to 40 minutes.  Teast 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 cooling racks to cool completely.

While the layers are still hot, mix the lime juice and confectioner's sugar and pour it over the layers on the racks.  Pierce the layers with a fork to allow the glaze to better soak in.  Allow the layers to cool completely as you prepare the icing.

Cream Cheese Icing


1/2 cup 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, on the top and sides of the cake.

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