Key Lime Bundt Cake

Happy Cinco de Mayo! How perfect that this year it lands on a Tuesday so you can make it a “Taco Tuesday” to celebrate!

Originally I was planning on making Coconut Lime Crumble Bars to celebrate the day, but, one of the necessary ingredients was macadamia nuts. I normally have walnuts and almonds in my fridge but neither seemed to be a good substitute. And since my grocery shopping hasn’t been as frequent as before and I’m sticking to the things I really need and with the prices of certain things currently inflated, macadamia nuts just didn’t make the list. So, I opted to make this Key Lime Bundt Cake instead. Not really festive for the day, but, the flavor does make up for it and I have all of the necessary ingredients on hand.

After baking and letting the cake cool…

I made the key lime glaze for it. I’ll admit, whenever I saw cake recipes that included a glaze I would normally omit them thinking that the cake would just be overly sweet with them, but, I have to come to realize that the glazes enhance or complement the flavor of the cake. After drizzling the glaze on the cake I popped it in the refrigerator for a few minutes so it could set.

And then it was time to enjoy a slice! The cake itself isn’t overly sweet and the lime flavor isn’t overpowering by any means. The glaze didn’t add any extra sweetness, if anything, it added to the lime flavor.

Key Lime Bundt Cake

Ingredients:

Cake:

3/4 cup unsalted butter, at room temperature

1 3/4 sugar

2 tablespoons key lime zest (or lime zest)

3 eggs, at room temperature

1/4 key lime juice*

3 cup flour

1 teaspoon baking soda

1 1/2 cups buttermilk**

 

Glaze***:

2 1/2 cups confectioners’ sugar

3 tablespoons key lime juice

1 tablespoon milk

 

*Use can use freshly squeezed juice or use store-bought

**Make your own buttermilk by combining 1 1/2 cups milk (I used whole milk) with 7-8 teaspoons of white vinegar in a measuring cup. Stir together and let sit until thickened and slightly curdled.

***This makes more glaze than you will need for the cake, you can easily cut the ingredients in half and will still have enough glaze to drizzle over the cake.

 

Directions:

Preheat the oven to 350 F. Spray a 12-cup Bundt cake with baking spray, or grease the pan and lightly dust with flour.

In a medium bowl combine the flour and baking soda and set aside.

In a large bowl using a handheld mixer beat the butter, sugar and lime zest together on medium speed until creamy. Add the eggs, one at a time, and then add in the lime juice. Continue beating until everything is well combined.

Add the flour mixture in three parts, alternating with the buttermilk.

Pour the batter into the prepared pan, spreading it out evenly. Tap the pan on the counter a few times to release any air bubbles.

Bake in the preheated oven for 50-60 minutes, or until a cake tester inserted in the cake comes out clean.

Let the cake rest 10 minutes in the pan and then invert on a wire rack to cool completely.

Once the cake has cooled you can pour the glaze over it.

In a medium bowl combine the powdered sugar, key lime juice and milk and whisk together until the glaze is smooth and there are no lumps remaining. Drizzle the glaze over the cake and refrigerate a few minutes so it can set and then slice and serve.

Recipe from Life In The Lofthouse

Rum-Raisin Apple Bundt Cake

For today’s holiday cake I bring you a Rum Cake. Rum cakes are a traditional holiday treat in the Caribbean. And yes, they have a decent amount of rum in them which normally burns off as you bake them so you don’t have to worry about a strong alcohol taste or getting a little tipsy from your dessert. Although, you can add more rum to the cake once it’s done and the cake will gladly soak it in. It’s completely up to you. One of my favorite types of rum cake is a Black Cake, it contains rum soaked fruit which help to give this cake it’s dark chocolate cake appearance. If you’re thinking it’s similar to the traditional fruit cake most people want to avoid during the holidays you are way off. It’s nothing like that. The cake I am sharing with you today has some rum soaked raisins in it, a grated apple and a nice cardamom glaze to top it off… it’s not your traditional rum cake, but delicious nonetheless.

While there was rum baked into the cake, once it was out of the oven I pierced the cake with a fork and drizzled it with a glaze consisting of more rum, confectioners’ sugar and cardamom and let it sit for twenty minutes. Per the directions after the twenty minutes I was supposed to invert the cake on a platter so it could cool completely. Unfortunately when I attempted to invert the cake it didn’t sit flat and almost broke in half because my cake didn’t end up with a flat bottom as you can see from the picture below. This was partly due to the fact that my cake baked a lot quicker than the time on the directions and I left it in the oven too long. The directions  said 65 – 75 minutes and I set my oven for 60 minutes and it was probably done in about 45 – 50 minutes.

After letting the cake cool completely,  I made a glaze using the remaining cardamom glaze and added whole milk and more powdered sugar and whisked it until it was smooth and then drizzled it over the cake and let it set.

And then finally enjoyed a slice and it was delicious. I normally skip adding glazes to my cakes but I am so happy I didn’t skip this one. The taste of cardamom really adds a nice layer of flavor to this cake. And in case you do need more rum, this cake is dense enough that you could pour more rum over it and it won’t fall apart.

Rum-Raisin Apple Bundt Cake

Ingredients:

1 cup raisins

3/4 cup plus 6 tablespoons spiced rum, divided

2 teaspoons baking powder

1/2 teaspoon salt

4 cups flour, divided

1 medium Golden Delicious Apple, peeled and grated (1cup)

2 1/2 sticks unsalted butter, at room temperature

1 cup dark brown sugar

4 large eggs, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon ground cardamom

2 cups confectioners’ sugar, divided

1 tablespoon whole milk

Directions:

Preheat the oven to 350 F. Spray a Bundt pan with baking spray (or grease and flour). Combine the raisins and 3/4 cup of the rum in a small bowl and microwave for a minute. Drain the raisins and reserve the rum.

Whisk the baking powder, salt and 3 1/2 cups of the flour in a medium bowl. In another bowl, toss together the drained raisins, grated apple and remaining 1/2 cup of flour.

Beat the butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.

Add the flour mixture in 3 parts, alternating with the reserved rum, beginning and ending with the flour mixture. Mix until just combined. Fold in the raisin mixture.

Spoon the batter in the prepared Bundt pan and bake until a cake tester inserted comes out clean, about 60 to 75 minutes.

Meanwhile, whisk together the cardamom, 1 cup of confectioners’ sugar and the remaining 6 tablespoons on rum in a small bowl.

After removing the cake from the oven pierce the bottom all over with a form and drizzle 1/2 cup of the cardamom glaze over the cake. Let the cake stand for 20 minutes and then invert onto a plate and let cool completely.

Whisk milk, remaining confectioners’ sugar and cardamom glaze and then drizzle over the cooled cake.

Recipe from Real Simple