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Category Archives: cakes

Raspberry-Lime Buttermilk Cake with Lime Glaze

I’m never one to toot my own horn, but tonight I am especially proud of myself.  When I get raspberries in my CSA box, I like to use them immediately while they are fresh.  I had made sorbet, a gratin and a crumble already and was in the mood for something a bit different.

I had searched the net for a recipe, but nothing was really popping out at me.  I have in my mind a basic cake recipe.  I thought for a while, looked at what I had in my pantry and fridge and came up with this. (Forgive the lighting in these pictures, I am by no means a professional).

Raspberry-Lime Buttermilk Cake with Lime Glaze

3 Cups flour

1 tablespoon Baking Powder

1 teaspoon Salt

1-2/3 Cup granulated sugar

1.5 sticks of butter at room temperature

3 large eggs

zest of two limes

2 teaspoons of vanilla

Juice of a lime and a half

3/4 Cups of Buttermilk

1/2 pint of fresh raspberries

Note: If you don’t have buttermilk, make your own.  1 Cup of milk with 1 tablespoon of vinegar or lemon juice.  Let stand for 5 mins and viola!

In one bowl sift flour, salt, baking powerder..set aside.  In a large mixing bowl:  Cream butter and sugar.  Add eggs one egg at a time.  Add lime zest, lime juice and vanilla and beat again.  Add dry ingredients alternating with buttermilk.  Gently fold in raspberries.  (Batter will be on the thick side).  Pour batter into a greased and floured bundt pan.  Bake at 350 for 45 minutes to an hour.  Let cool for 20 mins and gently take out of pan.  When cake is completely cooled drizzle on glaze.

Lime Glaze

1 Cup powdered sugar

2 tablespoons of lime juice (or however much gets you to the consistency you desire)

Wisk together.  Easy as that.

I couldn’t wait for my cake to cool completely, so my glazed melted literally into the cake…oooooh sooo good.

This cake is phenomenal!! The cake has just the right hint of lime and is pretty with he bright red raspberries and bright green lime zest.  The glaze is out of this world good.  Not too sweet, not too tart.  I beseech you to make this and let me know what you think.

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Posted by on August 8, 2008 in cakes, CSA, rasberries

 

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Carrot Cake…

I had gotten some really nice carrots in my CSA box and thought it would be fun to make a carrot cake.  I didn’t want to make a whole cake per se, since I would probably nibble on it whenever I saw it.  I found a great carrot cake recipe on Epicurious.com that called for using a bread pan instead of a cake pan. Perfect! less there for me to pick at.  I doubled the recipe and made two loaves. I put one in the freezer for another time.  I did not make a cream cheese frosting, I made a cream cheese glaze instead and it came out WONDERFUL. This is an easy to make recipe that tastes out of this world.

Cake
Room-temperature butter and flour for preparing pan
2/3 cup flour
1/2 cup granulated sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup vegetable oil, hazelnut oil, or walnut oil
2 eggs
1 cup chopped walnuts
1/2 cup chopped, drained pineapple
1 cup finely grated carrot (from about 1 large carrot)

Preheat the oven to 350°F. Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth the top with an offset spatula.

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack.

Cream Cheese Glaze

1 ounce cream cheese, softened
1/2 cup confectioners’ sugar
2 to 3 teaspoons milk
1 teaspoon vanilla

Combine cream cheese, confectioners’ sugar and milk, beating until smooth and of desired consistency. Drizzle over cooled cake.

 
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Posted by on July 21, 2008 in cakes

 

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