I think parts of the recipe could be incorporated into my rum cake recipe making a killer key lime rum cake. When I'm in the Caribbean, I can't resist picking up the assorted Tortuga Rum Cakes and key lime is always one of the flavors.
A beautiful Aruba sunset to set the mood
Even if it's gray and 40 degrees outside your window, have a slice of this bundt and waste away Margaritaville style.
Recipe from Betty Crocker
1 cup graham cracker crumbs (about 15 squares)
1/3 cup packed brown sugar
3 tablespoons butter, melted
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter/margarine, softened
1 1/2 cups sugar
3/4 cup whipping cream
4 teaspoons grated lime peel (I got this from one big lime)
1/4 cup key lime juice
1 cup flaked coconut
1 cup powdered sugar
1/2 teaspoon grated lime peel
4 to 5 teaspoons key lime juice (I went heavier on this because I love lime...as much as big bundts)
2 teaspoons flaked coconut
Heat oven to 350. Grease 12-cup bundt pan with shortening/spray, lightly flour. In a small bowl combine graham cracker crumbs, brown sugar and melted butter. In a medium bowl, mix flour, baking powder and salt.
In a large mixing bowl beat 3/4 cup butter and granulated sugar with electric mixer on medium for 2 minutes. Add eggs one at a time beating after each egg. On low speed, alternately beat in flour and cream. Add 4 teaspoons lime peel and 1/4 cup lime juice; beat just until blended. Stir in 1 cup coconut. Sprinkle half the graham cracker crumb mixture in bottom of pan. Spoon half of batter over crumbs, spreading evenly. Sprinkle remaining crumb mixture then cover with remainder of cake batter (still spreading evenly).
Bake 45-55 minutes or until toothpick comes out clean. This time (at Denver altitude) I baked it on the low end 45 minutes and it was ready to go. Cool for 15 minutes. Use a knife to gently separate the cake from the sides of the pan and then flip it over and out onto a cooling rack.
Once it's cool, make the glaze of awesomeness by mixing the lime juice, zest and powdered sugar in a small bowl. Put a piece of wax paper under the cooling rack and you can spoon the glaze over the cake. Any glaze that ends up on the wax paper is fair game to respoon onto the cake (or right into your mouth). Garnish with flaked coconut.
I like big bundts....and I cannot lie
11.26.11 Big Bundt Update - The Food Librarian posted the round up of the 144 bundt cakes submitted for National Bundt Day. My bundt is #7. Click here to get your bundt on!