Just In Times For Easter…

TYKLCIf you are somewhat of a procrastinator. Or you have three chirrens who manage to take up quite a bit of that lovely thing I used to refer to as Free Time. A phrase that barely, if ever, leaves my mouth these days. Not a complaint. Just the absolute truth. Chirrens are involved, y’all. Who knew?

So, as many of you know we have gone gluten-free(which I refer to as g-free because it really saves time to leave out those extra letters. Kidding. I think it’s cute. And it’s my blog!) and I actually have a g-free blog…but who am I kidding? I can barely find time to update this one, let alone another one. Although, to be perfectly honest? I also have two more blogs. For a total of four. Yeah. I know. In my defense? One I was writing whilst waiting tables. I no longer have to do that, hence no more blog. Anyhoo, I’ve decided it would be easier to just do my g-free recipes on this here ol’ blog. So that’s what Imma do. Starting now. Ladies, and prolly just ladies… I give you the following wicked good dessert, which I have revamped to make it g-free.

Trisha Yearwood’s Key Lime Cake-

Butter, for greasing pan
Flour, for dusting pan- g-free
One 3-ounce package lime flavored gelatin- I used the Walmart brand. It’s g-free.
1 1/3 cups granulated sugar
2 cups sifted all-purpose g-free flour- I’m using Gluten-Free Mama’s Almond Flour Blend. You can buy it from Amazon. It’s cup for cup, y’all.
1 tsp. of xanthan gum
1/2 teaspoon salt
1 teaspoon baking powder-g-free
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice-fresh squeezed
1/2 teaspoon vanilla extract -g-free
5 extra large eggs, slightly beaten

1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners’ sugar

1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners’ sugar
For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners’ sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners’ sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Cook’s Note: you can also use three 9-inch round cake pans and make this into a layer cake. I highly recommend making it in the 9-by-12-by-2-inch though. Once the glaze and the frosting go on the cake it becomes a bit too much for a three layer cake.

And voila! A super easy, unbelievably delish g-free cake for your family to enjoy. Mine sure did!


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