A few days ago, I mentioned the delicious dessert our friends brought over. On this particular occasion, Erin was helping her son fulfill his cub scout duty. At a cub scout fundraiser last month, he promised "Sunday night dessert with free delivery" to the highest bidder. I couldn't pass on the free delivery part so I bid and won. I expected a plate of cookies (which would have been great - this family knows how to bake a good cookie), but instead the Greenes went all out and delivered homemade cake with raspberry sauce. It was so so good! Several people have asked for the recipe, so with Erin's permission, I give you:
Erin's Lime Pound Cake Cake: 3 1/4 C. cake flour 1/4 tsp. baking soda 1/4 tsp. salt 18 Tbs. butter (at room temp) 8 oz. cream cheese (at room temp) 3 C. sugar 6 eggs 1 tsp. vanilla 3 Tbs. fresh lime juice (about two limes) 2 tsp. lime zest Glaze: 1/4 C. lime juice 3/4 C sugar Raspberry Sauce: 12 oz. frozen raspberries 2 tsp. lemon juice 3 Tbs. sugar 1. Preheat oven to 325* and position oven rack to lower one third of oven. 2. Thoroughly grease bundt pan 3. Mix dry ingredients in a separate bowl and set aside 4. Cream butter and cream cheese until smooth 5. Gradually add sugar to butter mixture and mix until light and fluffy 6. Add eggs one at a time and beat on medium high between each egg 7. Beat in vanilla and lime juice 8. On low speed add dry ingredients and mix 9. Fold in zest 10. Spoon batter into greased pan, making sides about 1” higher than center 11. Bake about 1 hour 10 minutes until golden brown and toothpick comes out clean. 12. Remove from oven and let cool on a rack for 10 minutes, then remove the cake from the pan. 13. Brush hot cake with glaze To make raspberry sauce, combine ingredients in blender and blend. You can serve this cold or at room temp on the side or drizzled over the cake.