Raspberry-Limeade Cake

A slice of raspberry-limeade cake

Becks got the new issue of Cooking with Paula Deen and as I flipped though it a recipe for Raspberry-Limeade cake caught my eye.  I decided to bake it and bought the necessary ingredients in Tallahassee when I went grocery shopping. 

While Charlotte and Becks watched Mason I worked in the kitchen mixing, mashing and whipping up dessert for us to have after dinner.  In addition to baking three 9 inch cakes I had to make the raspberry filling and also the homemade cream cheese frosting.  It required the use of many mixing bowls and by the end of the recipe the dishwasher was full of baking pans, mixing spoons and cooling racks covered in Raspberry-Limeade cake goodness. 

I am happy to say that the cakes and the raspberry filling turned out perfectly.  However, the cream cheese icing was a bit soupy and I think this occurred because my kitchen was hot and I did not place it in the refrigerator.  As a result, the cake did not look very pretty (except for the top) once it was iced.   The next time I make this recipe I will make sure to either add more confectionery sugar to thicken the icing up or refrigerate it during the time I let the cakes cool down.  Thankfully this did not affect the taste and everyone really liked the cake. 

Raspberry-Limeade Cake

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

Instructions:

• Preheat over to 350 degrees F, spray three 9 inch round cake pans with non-stick 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 17-20 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

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

Instructions:

• 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

Ingredients:
– 1 (8 oz.) package of cream cheese, softened
– 1/2 c. butter, softened
– 3 tbs limeade concentrate
– 1 tbs lime zest
– 5 c. confectioners’ sugar

Instructions:

• 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.