Are there any baking products in Canada for Key Lime Bundt cake?
Pure Key Lime Extract Pure Key Lime Extract can be used in key lime pie, lime pound cake, lime cheese cake and in sauces and glazes for fish and chicken dishes. Try adding this extract to orange juice, cranberry juice and fruit salad. It can also be used to flavor beer and wine. You can replace pure lemon extract and pure orange extract in any recipe with pure key lime extarct. It is an easy and delicious way to change your favorite cake and cookie recipes. Silver Cloud’s Pure Key Lime Extract is gluten-free and contains alcohol, water and the finest pure lime oil (Citrus aurantifolia). It is a must for any cook’s pantry. 018-227 Pure Key Lime Extract – 4 fl. oz. bottle $9.65 QTY: Add to Cart 018-228 Pure Key Lime Extract – 8 fl. oz. bottle $14.95 QTY: Add to Cart 018-229 Pure Key Lime Extract – 1 Quart. bottle $36.95 QTY: Add to Cart 018-307 Pure Key Lime Extract – 1 Gallon bottle $95.00 QTY: Add to Cart 018-540 Pure Key Lime Extract – 4 x 1 Gallon jugs ($75.00 per Gallon) $300.00 QTY
Recipe for Key Lime Bundt Cake Best made the day before. Helpful to have one of those microplane graters for lime zest. I think I use a bit more zest than the recipe calls for. Enjoy! Fine dry bread crumbs & softened butter (for coating pan) 3 cups sifted all-purpose flour 2 tsps baking powder 1/2 tsp salt 8 oz unsalted butter, at room temp. 2 cups sugar 4 extra large or jumbo eggs (I often use 5 large eggs) 1 cup milk Finely grated zest of 3 limes, preferably key limes Glaze: 1/2 cup fresh key lime juice or 1/4 cup each lime & lemon juice 3/4 cup sugar Oven 350 degrees Butter 10 inch tube pan (I use my Bundt pan) and sprinkle w/ bread crumbs (coat – use a lot of butter) Sift together flour, baking powder, salt and set aside. Beat butter till soft, gradually add sugar, beat ’till light & fluffy. Beat in eggs one at a time, scraping down bowl after each addition. On lowest speed, alternately add dry ingredients & milk, scraping bowl as nec. and beating just to mix each addition. Stir in
Best made the day before. Helpful to have one of those microplane graters for lime zest. I think I use a bit more zest than the recipe calls for. Enjoy! Fine dry bread crumbs & softened butter (for coating pan) 3 cups sifted all-purpose flour 2 tsps baking powder 1/2 tsp salt 8 oz unsalted butter, at room temp. 2 cups sugar 4 extra large or jumbo eggs (I often use 5 large eggs) 1 cup milk Finely grated zest of 3 limes, preferably key limes Glaze: 1/2 cup fresh key lime juice or 1/4 cup each lime & lemon juice 3/4 cup sugar Oven 350 degrees Butter 10 inch tube pan (I use my Bundt pan) and sprinkle w/ bread crumbs (coat – use a lot of butter) Sift together flour, baking powder, salt and set aside. Beat butter till soft, gradually add sugar, beat ’till light & fluffy. Beat in eggs one at a time, scraping down bowl after each addition. On lowest speed, alternately add dry ingredients & milk, scraping bowl as nec. and beating just to mix each addition. Stir in lime zest by hand. Pour half t
