I can’t tell you how much I appreciate all of the prayers and condolences from everyone on my Facebook Page. Your prayers have been heard, felt, and are deeply appreciated. Although our loss has been difficult to accept, we are comforted by the assurances of our ever loving heavenly Father. After some time has passed, I’ll share more on where my heart is right now on SouthernPlate.
This cake tastes like the marriage of an all butter pound cake with a key lime pie – and oh what a beautiful marriage it is! I hope you’ll get to make this soon, it would be the perfect finishing note to any spring or summer meal.
You’ll need: All Purpose Flour, Sugar, Lime Juice, Vanilla, Buttermilk, Butter, Baking Powder, Eggs, and Salt.
If you want to do a glaze you’ll also need a little more lime juice, confectioner’s sugar, and milk. Just a weeee little bit.
Place butter and sugar in a mixing bowl.
Beat the living mess out of it until it is all fluffified.
Add in all of your eggs.
Now, most pound cake recipes call for adding your eggs one at a time, beating well after each addition.
You are more than welcome to do it that way but I think it’s more merciful if we let them go quickly rather than draw it out, don’t you?
Mix this up again until well blended.
I forgot to take a photo of it after this step so use your imagination.
While that is mixing up, we need to stir together the rest of our wet ingredients.
In a 2 cup measuring cup (or whatever you grab from the cabinet first), combine buttermilk, lime juice, and vanilla.
Now to combine the dry ingredients…
In a mixing bowl, stir together your flour, baking powder, and salt.
Now you have two choices: You can go the traditional route and alternate adding a little of the wet ingredients and a little of the dry, then mix,and continue until everything is added in and all well mixed and smooth.
You can dump in your wet and dry ingredients and then beat the living mess out of it like it’s that kid who called you fat on the first day of high school.
Scrape down the sides and beat some more, about 3 minutes total.
Yup. I go with the second option.
Note: Your batter will not be green like this. Mine is only green because I added a few drops of food coloring to it, which is completely optional. In fact, in light of how food coloring is sometimes viewed as a controversial ingredient these days, I suggest you skip adding it unless you have a very good reason.
In this case, I did have a very good reason.
I wanted my cake to be green.
Grease a bundt or tube pan really well.
My pan is a heavier one that releases cakes really well so I’m just going to give it a good spray with cooking spray.
If you have a thinner pan or one prone to sticking, you might want to coat it with shortening and then sprinkle it with flour.
This is a thick cake batter so I kind of spoon mine into the pan and then smooth it out with the back of the spoon.
Bake at 325 for 1 hour and 15 minutes
Or until the cake bounces back a bit when lightly pressed in the center.
Please note: If your cake has been in a 325 degree oven for 1 hour and 15 minutes and you go to press it lightly with your finger, expect the cake to be hot and use a little common sense when deciding how long to leave your finger on the center of said cake.
If you were a fire swallower in the circus earlier on in your life, you’ll probably be fine. If you are a first degree blood relation to Chuck Norris, no worries. Otherwise, I suggest pressing lightly and then immediately releasing – no counting to ten to show your bravado here because I’m just gonna roll my eyes and say you had that one coming if you do.
On second thought, lets just use the toothpick trick to check for doneness. Insert a toothpick into the center of the cake and if it comes out clean, your cake is done.
No using the toothpick as a weapon…unless you happened to grab one of those cute little sword toothpicks and then simply MUST practice fencing…
After the cake is done, let it sit in the pan for 10 minutes and then turn out onto a plate.
If your bundt cakes stick on a regular basis, you might want to look at getting a good heavy pan. I have several that I like. This one is a heavy Wilton one that I got at Michael’s with a 50% off coupon. I also have two Stoneware ones that I really like. If you find a stoneware one look for a good thick glaze to help your cakes come out intact. They are generally called “Fluted Mold” pans or such because Bundt is copyrighted by Nordic Ware just like “Crock Pot” is copyrighted by Rival brand so other “Crock Pots” are called “Slow Cookers”.
If you want to make a glaze, all you have to do is put about 1+1/2 cups of confectioner’s sugar in a measuring cup.
Add 1 tablespoon of lime juice and 1 tablespoon of milk and stir for a few minutes.
The lumps will come out and it will get all smooth, just go watch something on television and stir patiently. If it needs more liquid, add another 1/2 tablespoon or so of milk but be sure you add the milk just a little bit or so at a time because we want this to be the consistency of glue and it can get too thin really fast.
No worries though, if it gets too thin, just add more confectioner’s sugar.
The state of the world does not rest upon such trivial matters and either way it goes, you got cake!
Slowly pour over your cake until it is all glazified and pertified.
Allow to dry for about ten minutes, or until glaze is hard.
Slice cake and enjoy!
Grab a slice while you can!
Sometimes folks ask me what I do with all of the desserts I make on SouthernPlate, so I thought I’d show you!
As soon as this cake got done, I photographed it…then cut it…then photographed it some more…then divided the slices up onto paper plates and covered them with foil. I kept four pieces for my family and the rest found homes in various tummies of faculty members at my kid’s school.
The greatest joy in baking comes from getting to give it away to others!
HAVE A GREAT DAY!
“Take time today to appreciate someone who does something you take for granted.”
Submitted by Renee (thanks, Renee!). Click here to submit your own!
How you can help support your favorite food bloggers:
If you see a facebook group or website that posts my photos and writing onto his or her page instead of linking to SouthernPlate.com directly, they are in violation of both the Federal DMCA Act and Copyright Law. The reason why this is bad is because it costs a great deal of money to operate SouthernPlate.com and other websites where content is illegally taken from, my server bill alone is more than most people’s mortgage payment each month. When people take content that others have written and developed and put it on their sites, it makes it harder for those offering the content to pay the light bill, for services that they provide free of charge to you. Hours, sometimes days, are put into creating one post, that all the offender’s do is copy and paste in order to drive traffic to and promote their site and/or facebook page. Once our content is stolen, we are also penalized for having duplicate content on the internet, and our recipes receive lower priority in search engines as well.
Often when this happens, it isn’t meant as a violation of a federal law and is just someone who wants to share a recipe that they really liked. But sometimes, this is done by people and even companies who repeatedly copy and paste content from those who have worked hard to develop it, willingly and knowingly.
Often, these people say “You can’t copyright recipes”. While you can’t copyright a random list of ingredients, our writing (descriptions, introductions, instructions, etc) and photographs are copyrighted – and each post represents hours of work that these folks steal in under a minute and use as a platform to build their sites on.
However, just about everyone reading this who shares recipes do so with no malicious intent, and bloggers realize that. This is intended for those who willingly violate federal law despite having received complaints, and having been reported, by knowingly and repeatedly stealing content from sites to place on their own.
If you see a site or facebook page with repeated complaints, a blogger who has to build new sites because their old ones are taken down, these are clues that such sites and pages are being run by repeat offenders who fully understand that what they are doing is illegal. A lot of people don’t realize that the websites we enjoy free of charge cost a great deal of money to operate. These sites and pages that run primarily off of stealing content from other sites take all food bloggers one step closer to not being able to afford to continue.
It’s easy for us to share a recipe. While photos are copyrighted, all of the bloggers I know welcome sharing photos as long as a link to the recipe is given to the recipe rather than the entire recipe reposted.
See my examples of how to legally share a recipe and photo below:
I love Stacey Little’s Sweet Cornbread Muffins! Here is a link if y’all wanna check out the recipe! http://southernbite.com/2013/01/09/sweet-cornbread-muffins/
Made this Stuffed French Toast last night. You have to try it. So easy! Here is where I found the recipe! http://www.southernplate.com/2012/02/overnight-stuffed-french-toast.html
Thank you so much for helping all of the bloggers who provide free sites around the web for all of us to enjoy and special thanks to all of the Southern Plate Family members who have emailed and messaged me to make me aware of this growing problem. Without all of you, there wouldn’t be a Southern Plate!
*If you are a food blogger who would like to repost the above statement, changing out your url for SouthernPlate.com, please feel free to do so. Let me know in the comments if you have and I’ll be happy to add a link to your blog below so that others can enjoy you recipes, too! Thank you!
Special thanks to the following friends from the blog world for all of their hard work and dedication in helping educate folks around the web on content theft:DUE TO THE POPULARITY OF THIS NOTE, I HAVE MOVED IT TO IT’S OWN POST SO FOLKS CAN LINK DIRECTLY THERE IF THEY LIKE WITHOUT HAVING TO GO THROUGH A RECIPE FIRST. CLICK HERE AND THANKS!