An old fashioned bundt cake with the bright citrus flavour of limes baked right in. Delicious with raspberry compote and whipped cream.
Course
Cakes/Dessert
Cuisine
North American
Prep Time20minutes
Cook Time45minutes
Total Time1hour5minutes
Servings12or more servings
AuthorBarry C. Parsons
Ingredients
¾cupbutter
2cupssugar
2tspvanilla extract
Zest of 3 limes, finely minced
3eggs
1cup+ 1 tbsp all purpose flour
1cup+ 1 tbsp cake flour
2tspbaking powder
¾cupundiluted evaporated milk
Instructions
Cream the butter, sugar, vanilla and lime zest well.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, cake flour and baking powder.
Fold the dry ingredients into the creamed mixture, alternately with the milk. Begin and end with the dry ingredients. I normally add the dry ingredients in 3 portions and the milk in 2 portions.
Pour batter into a well greased and floured bundt pan. Bake for about 40-45 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Baking times vary depending upon the size of your bundt pan so the toothpick test is the best method to ensure that the cake is completely baked.