Key Lime Pound Cake 1 cup sugar
1/2 cup butter, at room temperature 1 cup sour cream 2 eggs 6 key limes (or 2 regular limes) 1 1/2 cup flour 1 tsp baking soda 1/4 tsp each nutmeg and cardamom 1 pinch salt 1/3 cup icing sugar 1. Preheat oven to 350F. Lightly grease and flour an 8'x4' loaf pan and set aside. 2. Using an electric mixer, beat together sugar and butter until light and fluffy. Mix in sour cream and eggs until smooth. 3. Grate zest from all of the key limes (or just 1 regular lime) into the bowl. Add flour, baking soda, spices and salt. Continue mixing until combined evenly. 4. Pour batter into prepared loaf pan and bake in preheated oven for 1 hour or until a toothpick inserted into the centre comes out mostly clean - a few crumbs may stick as this is a relatively moist cake. It might be necessary to cover with aluminim foil partway through the baking process if you find the top is browning too quickly. 5. Meanwhile, squeeze juice from the key limes (or the two regular limes) into a small bowl. Whisk together with icing sugar, stirring until sugar dissolves. 6. Remove cake from oven and set on cooling rack; poke several holes throughout the top using a bamboo skewer or toothpick. Slowly drizzle the lime juice mixture evenly over the top of the cake while still warm. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2906 Calories From Fat: 1338 Total Fat: 152.1g Cholesterol: 768.2mg Sodium: 1827.4mg Potassium: 697.1mg Carbohydrates: 353.7g Fiber: 5.1g Sugar: 201.5g Protein: 40.2g _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
