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Monday, June 17, 2013

Berry Lime Cake

I know I'm always saying things like, I don't like cake.  But I do like cake, I just don't like it when it's dry and tasteless or covered in that awful grocery store frosting.  This cake was neither dry nor tasteless, plus it looked so pretty in it's little bundt shape.

I love using buttermilk, it makes me feel all fancy.  Inevitably, I am left wondering what to do with the leftover buttermilk and keep it around until I can justify throwing it out.  Not this time, however.  Our Friday morning pancakes were given a boost and the Buffalo Cauliflower Salad (recipe to come...) was topped with homemade buttermilk blue cheese dressing.  If you don't want to buy buttermilk, you can add a teaspoon of lemon juice or white vinegar to regular milk and let it sit for a few minutes.  

Taking a cake out of a bundt pan is somewhat nervewracking.  I put the plate over the bottom, gave it a flip, said a silent prayer and heard the thunk when the cake released.  The moment of truth is when you lift up the pan to see whether it all came out or you need to frantically glue it back together with icing and eat an ugly piece yourself.

I made this with my kitchen helper.  It can be a bit of challenge to wrangle him and follow a recipe, but I put him on the very important task of measuring limes.





Berry Lime Cake
recipe from Joy the Baker

1 1/2 cups granulated sugar
1 tablespoon fresh lime zest
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
3 large eggs
1 cup unsalted butter, melted and cooled slightly
1 cup buttermilk
1 tablespoon fresh lime juice
3/4 cup fresh raspberries
1/2 cup fresh blueberries


Preheat oven to 350 degrees.
Prepare a bundt pan by buttering and flouring.  Do not scrimp on this!  See note above about how scary it is to unstick a bundt cake.
In a small bowl, combine granulated sugar and lime zest.  Use your fingers to combine until you have a lime scented sugar.
In a large bowl, combine lime sugar, flour, baking soda, salt, and nutmeg.
In a separate bowl, whisk together eggs, butter, buttermilk and lime juice.
Add the wet ingredients to the dry ingredients.  Stir until all of the dry ingredients are moistened and the mixture is thoroughly combined.
Add the fresh berries and gently fold in until evenly distributed through the batter.
Spoon the batter into the prepared pan.
Bake for 50 to 60 minutes, or until a skewer inserted in the center of the cake comes out clean.
Allow to cool in the pan for 20 minutes then invert onto a wire rack to cool completely.
Serve as is, sprinkled with powdered sugar, or with a simple glaze.



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