So I made this cake last night...
Lime Pound Cake
1 cup butter (softened)
1/2 cup shortening
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon key lime zest
1/2 cup key lime juice
Preheat oven to 325 F. Beat butter and shortening at medium speed, or until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in vanilla, lime zest and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
Bake at 325 for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a long wooded pick inserted in the center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.
Prepare Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).
1 cup confectioner sugar
2 Tablespoons key lime juice
1/2 teaspoon vanilla
Mix all ingredients together and brush over top and sides of cake.
I made it pretty much by the recipe. I baked it in a heavy cast-aluminum Nordicware bundt pan. My oven tends to run a little below the set temperature, but I was compensating for that (I've had lots of practice). I cooked it for about 1 hour 30 minutes--to the point that the top was dark brown, the cake was pulled away from the pan around the edges, and there were some slightly-scorched spots on the outside. And yet, when I cut it today, it was slightly doughy in the center. The flavor is great, but is there anything I can do about the undercooked texture?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...