Key Lime Cake

Tonight is the kids school concert.  After the concert we will come home and celebrate how well they did with a piece of key lime cake.  This is from Trisha Yearwood’s recipe with a few changes.  As you can see I was multi-task cooking getting our sirloin steak ready for tomorrow’s dinner while the cakes were baking.

I have about 30 minutes from the time I get home until the kids get off the bus and I head out to do afternoon feeding of our animals.  Knowing tonight is the concert and we won’t be home until later evening I used that time to whip up this cake for an after concert treat and prepare part of tomorrow’s dinner.

I like to keep this cake light by serving with a tad of whipped cream.   I have also served it with french vanilla ice cream.  Of course I had to give the kids a piece when they came home.  They need their strength to sing 🙂

One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cups lime juice from approx. 5 limes (you can use the little key limes but you will need quite a few)
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten

Preheat the oven to 350 degrees F and grease and flour one 9 x 13 cake pan or 9×9 pans or 3 round pans

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, lime juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool.

You can frost with frosting of your choice or use the one under Trisha’s recipe here

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