Trisha Yearwood's Key Lime Cake

My usual tradition for St. Patrick's Day would be to make my mom's pistachio cake- oh so good.  But this year I found this recipe for Trisha Yearwood's Key Lime cake and it sounded delicious!  I just had to try it.  My husband is a big fan of key lime flavors as well, so we gave it a go.  And yes, it was divine!  I didn't have time however to do the layered look, so I just baked the entire mixture in a 9x13 dish for 35 minutes.  Turned out wonderful!

Trisha Yearwood's Key Lime Cake

■1 3-oz package lime-flavored gelatin
■1⅓ cups granulated sugar
■2 cups sifted all-purpose flour
■½ tsp salt
■1 tsp baking powder
■1 tsp baking soda
■5 large eggs, slightly beaten
■1½ cups vegetable oil
■¾ cup orange juice
■1 Tbsp lemon juice
■½ tsp vanilla extract
■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
■½ cup confectioners’ sugar

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes.  (I just baked mine in a 9x13 dish for 35 minutes.)  Test if it's done by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

■½ cup (1 stick) butter, room temperature
■1 (8-oz) package cream cheese, room temperature
■1 (1-lb) box confectioners’ sugar
Comment from heidibakes.blogspot.com: (I used lime zest & lime juice in my icing)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

My cake turned out more like this (still just as delicious):

Gluten free: use GF all purpose flour (I used King Arthur's brand)


Recipe and photo found on heidibakes.blogspot.com