It was my friend, Chris’s Birthday May 2nd and I was asked to bring dessert, which I often am.

Which, quite frankly, is just fine by me.

I love finding new desserts, making desserts, taking desserts and, of course, eating desserts.  This was not an exception.

I loved the sound of the ingredients in this dessert and since most of the people at this dinner party, okay ALL of them, are very athletic (the exception, me), I thought this would be a good choice.

I also was really excited because I was at the Bulk Barn getting, I don’t know what! Probably one thing and came out with $50 worth of stuff, and found actual Nutmeg!  I needed it for this recipe but didn’t think I would actually find it.  SOOOOO much better fresh ground.  And the smell is heavenly.

So here are the ingredients

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You need a Bundt pan that is greased and floured, preheated oven at 350 degrees F. and some great music.  I think that day I listened to Michael Buble.  Only because I was home alone and could sing along with my not so great voice.

You need 1 tbsp. of lime zest.  I know this sounds annoying to do but it really isn’t.  I used to read lemon zest or lime zest in a recipe and just pass that recipe.  Now I don’t.  With the right tool, it is very easy and so much better.

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It also doesn’t take much to get a tablespoon.  I probably added more than that.

You add this zest to 1 1/2 cups of sugar.

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Really press the lime zest into the sugar, you can even use your fingers if you so desire.  It smells divine.

Now you get to have even more fun with freshly grating the nutmeg.  OH MY……..

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Once again, the right tool makes this job easier.  Please be careful NOT to scrape skin of your knuckles.  It is quite painful, I speak from experience.  This smell will make you belt out Michael, like never before!!!

In a bowl, combine the lime sugar, 3 cups flour, 1 tablespoon baking soda, 1 teaspoon salt, 1/4 teaspoon fresh ground nutmeg.

In a separate bowl, add the wet ingredients, 3 eggs, 1 cup butter, melted and 1 cup buttermilk and 1 tablespoon of lime juice.

I need to insert here a bit of a AHAH moment… instead of buying a litre of buttermilk you can actually buy buttermilk powder at, you guessed it, The Bulk Barn, and make your own, WHEN you need it.  That was a lot of commas in that sentence.

I have tried both and don’t find them to be different in the recipes.  The actual buttermilk is probably thicker but the results seem to be quite excellent.

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Add the wet ingredients all at once to the dry ingredients. Stir until no more dry ingredients are visible.   The batter will be pretty thick but should have no lumps.

Add 3/4 cup fresh raspberries, and 1/2 cup fresh blueberries

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Fold the berries until evenly distributed through the batter.

Speaking of batter, we watched a great movie last night called “Trouble with the Curve”.  Great baseball movie but more about the relationship with father and daughter.  And, Justin Timberlake is in it! Go get it now and watch it and eat this cake while watching it.  Life can’t get better than that.

Okay, back to finishing this recipe.

Spoon the batter into the bundt pan and bake for 50 to 60 minutes or until skewer inserted comes out clean.

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Allow to cool in the pan for 20 minutes then invert onto a wire rack to cool completely.

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I bought this cake platter at the second-hand store. for $2  Cleaned it up with some silver polish and ta da!

You could just sprinkle some powdered sugar on this cake but I had some icing in the freezer, that Meredith had made that was so good I couldn’t throw it out,  so I used it.  So too bad you athletic people!! Just kidding, you know I love you.

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I actually added some raspberries on top to make it look prettier.  I’m all about pretty!

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Enjoy the movie.

Until we meet again

Sweet Berry Lime Cake

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