Raspberry Limeade Cake

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I have decided at just this moment that I really like blogging about food people bring me. Maybe it's because it almost never happens, but isn't having someone bring you food one of the best things ever? My girlfriend Joanie and her family joined us to celebrate Memorial Day and she brought this gorgeous cake. Isn't it pretty? It was just as tasty as it is purty, too. Very tangy flavor, in the cake, the filling, and the frosting. The cake is dense and moist and just how I like it.




My girlfriend reported that it's a Paula Deen recipe, from her magazine. I did a little searching on the Internet and found the recipe posted at Black Coffee and Bourbon. This looks like quite a cake (long ingredient's list and lots of dirty bowls), so I'm not sure I'll be making it soon, but I thought I'd offer the recipe anyway. I'm re-posting just as I found it except I corrected the baking powder typo.

Raspberry-Limeade Cake

3/4 c. butter softened
2 cups sugar
1 T. lime zest
3/4 c. limeade concentrate
5 large eggs
3 3/4 c. all-purpose flour
2 3/4 t. baking powder
1 1/2 c. whole buttermilk
raspberry filling (see below)
cream cheese icing (see below)
garnish of lime slices and whole raspberries

Preheat over to 350 degrees F.;
spray three 9 inch round cake pans with nonstick cooking spray.
In a large bowl beat butter, sugar and lime zest at medium speed
with an electric mixer until fluffy.
Add limeade concentrate, beating until combined (mixture will look curdled).
Add eggs, one at a time, beating well after each addition.
In a medium bowl combine flour and baking powder.
Gradually add to butter mixture, alternately with buttermilk,
beginning and ending with flour mixture,
beating just enough to combine after each addition.
Pour batter evenly into prepared pans
and bake for 17 to 20 minutes
until wooden skewer comes out clean from center.
Let cool in pans for 10 minutes once finished baking
and then remove cakes from pans.
Allow to cool completely on wire racks.
Once cooled, spread raspberry filling evenly between layers
and ice with cream cheese frosting.
Garnish as desired.

Raspberry Filling

1 (10 oz.) package of frozen raspberries
1/2 c. sugar
2 T. cornstarch
3 egg yolks
1 T. fresh lemon juice
1/4 c. butter cut in pieces


Blend raspberries until smooth in a food processor.
Strain mixture and discard solids.
In a medium saucepan, combine sugar and cornstarch.
Add raspberry puree, egg yolks, and lemon juice, whisking to combine.
Cook over medium heat whisking constantly,
for 7 to 8 minutes or until very thick.
Remove from heat, whisk in butter gradually until melted.
Cool mixture slightly then cover and refrigerate for at least 2 hours.



Cream Cheese-Limeade Icing

1 (8 oz.) package of cream cheese, softened
1/2 c. butter, softened
3 T. limeade concentrate
1 T. lime zest
5 c. confectioners’ sugar

In a large bowl, beat cream cheese and butter at medium-high speed
with an electric mixer until creamy.
Add limeade concentrate and lime zest,
beating at low speed until combined.
Gradually add confectioners’ sugar, beating until smooth.

Both my girlfriend and the author of the post at Black Coffee and Bourbon mentioned that the icing is runny. You might want to up the powdered sugar quantity or leave out a tablespoon of limeade concentrate.

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