*  Exported from  MasterCook  *

                             Key Lime Cake

Recipe By     : CNN On The Menu
Serving Size  : 8    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4   c            All purpose white flour
   2       ts           Baking powder
     1/2   ts           Salt
   6       tb           Butter -- soften
   1       c            Sugar
   2                    Eggs -- room temperature,
                        - lightly beaten
   1 1/2   ts           Lime zest -- grated
   1       tb           Key lime juice
     2/3   c            Buttermilk
                        Lime Syrup:
   1       c            Confectioner's sugar -- sifted
     1/2   c            Key lime juice

  Preheat oven to 350°F. Brush the inside of an 8" (6 c) bundt pan or
  a 9" (8 c) springform tube pan with margarine or oil or spray
  non-stick cooking spray. Set aside.

  In a small mixing bowl, stir together flour, baking powder, and
  salt. In a large mixing bowl, beat butter with electric beaters
  until softened and well blended. Gradually add sugar and beat until
  well blended. Gradually beat in eggs. Beat in lime zest and juice.
  Using a wooden spoon or rubber spatula, alternately stir the dry
  ingredients and buttermilk into the gg mixture, beginning and
  ending with the dry ingredients.

  Spoon the mixture into the pan and bake 35 to 50 minutes. Loosen
  dedges and invert onto a wire rack set over a plate.

  Syrup:

  In a small bowl, whisk together the confectioner's sugar and lime
  juice. While the cake is still warm, poke holes in it using a
  skewer, cake tester or a fork. Slowly spoon the lime syrup over the
  cake. Cake can be made ahead and kept covered in refrigerator for
  up to 24 hours.

  Per serving: 345 cal, 5 g protein, 10 g fat, 60 g carbs,
  259 mg sodium, 54 mg cholesterol
 
  Formatted by: Wendy Ceracche, Jul 24, 1992


                   - - - - - - - - - - - - - - - - - -