I utilized my new Tulip Bundt pan that I bought from the Wiltons Tent Sale. I was almost discouraged not to buy it because another customer said that her cakes never come out right and in pieces. So, I took it as a challenge. All else fails I would've made cake pops.
My Basic Cake Recipe:
-2 sticks unsalted butter at room temperature
-2 cups sugar
-4 eggs at room temperature
-3 cups sifted all purpose flour sifted ( I use King Arthur Flour)
-3 teaspoons baking powder sifted
-1/2 teaspoon salt-1 cup whole milk
-1 tablespoon vanilla extract
Key Lime Swirl:
-1 small box lime jello gelatin
-1/4 cup of fresh squeezed key lime juice
-zest from the key limes squeezed
Preheat oven 350 Degrees and spray bundt pan with nonstick baking spray-Mix together butter and sugar until creamy and fluffy.
-Add in eggs one at a time.
-In a large bowl sift flour, baking powder and salt.
-Add in flour and milk. Alternatively; starting with flour and ending with flour.
-Add in vanilla extract
Key Lime Swirl:
Spoon 1/3 of the cake batter and place in medium bowl. Fold in lime jello gelatin, key lime juice and the key lime zest.
In prepared bundt pan spoon in 1/3 of the plain cake batter; followed by the key lime swirl cake batter and ending in the plain cake batter. After all the cake batter has been spooned in take a spatula and swirl around the batter.
Bake cake for 55 to 60 minutes until toothpick comes out the center of the cake clean.
Let the cake cool for 10 minutes in the pan before turning on a rack to cool.
-2 tablespoons of butter melted
-1 cup coconut milk
-1/4 cup freshly squeezed Key Lime Juice
-key lime zest from the key limes squeezed to form the glaze juice
-2 cups of sifted confectioners sugar
In a medium bowl whisk all the ingredients together. Apply to cooled cake.
To make an adult version of this cake you can add 1/2 cup of Patron Silver to the cake batter and 1/4 cup to the glaze.