Shelly's Recipe

KEY LIME BUNDT CAKE WITH MARGARITA ICING

Category: Cakes

2 cups sifted cake flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
4 large eggs
2 cups sugar, divided use
1/3 cup unsalted butter
1/3 cup shortening
1 1/2 tbsp lime zest
1/3 cup Key lime juice (bottled) or fresh lime juice
2/3 cup sour cream
Garnish: confectioners sugar and fresh strawberries

Margarita Icing
1 1/2 oz cream cheese
1 tbsp unsalted butter
3/4 cup confectioners sugar
1/2 tbsp tequila
1/2 tbsp Triple sec
1/2 tbsp lime juice (more or less to taste & consistency)

Preheat oven to 325 degrees. Spray a 10-inch Bundt pan with flour-added cooking spray. Sift together cake flour, baking soda, baking powder, and salt.

Separate the eggs. Put yolks in one bowl and put whites in another, preferably metal and big enough to use as a mixing bowl. With an electric mixer, beat the whites until soft peaks begin to form. Gradually add 1/2 cup of the sugar and continue beating until mixture is thick and glossy. Set that mixture aside.

In a large bowl, beat butter & shortening with an electric mixer until creamy. Gradually add the remaining 1 1/2 cup of sugar and beat for a good 4-5 minutes. Beat in the lime zest. Add egg yolks, one at a time, beating well after each addition.

Gradually add flour mixture to butter mixture, alternately with lime juice and sour cream, beginning and ending with flour mixture, beating well after each addition.

Fold the beaten egg whites/sugar mixture into the batter. Pour mixture into prepared pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Let cake cool in pan for 10 minutes. Remove cake from pan, and cool completely on a wire rack. Make frosting.

Beat together the softened cream cheese, butter and sugar. Add booze and beat until smooth. Taste and make sure it has enough lime or tequila and adjust until you get what you want. Spoon it over the cake and let it set. You can throw it in the refrigerator to speed the setting of the icing.