This recipe was bequeathed to me by a friend at work and I am hesitant to pass it on because the ‘oh wow’ factor is so very high even though my cooking skills are not. I’m worried that if everyone starts making this cake I will lose my trump card at reunions, bah-mitzvahs and wakes.
Still, it is such a fabulously delicious cake it would be a real shame if a meteor obliterated our hometown from the face of the Earth and the recipe was lost forever.
So in the interests of preserving this culinary masterpiece for future generations:
You will need:
For the Cake:
Zest of 1 lime
2 cups self raising flour
1 cup sugar
3 eggs, separated
1 cup buttermilk
For the Syrup:
Juice of 2 limes
3/4 cup sugar
1/4 cup water
STEP ONE: Preheat oven 180 degrees.
STEP TWO: Juice the limes, and grate the zest of one of them. Set juice aside for making the syrup.
STEP THREE: Cream butter & 1 cup of sugar. Beat in 3 yolks. Mix in lime zest.
STEP FOUR: Add 1 cup flour & 1/2 cup buttermilk and mix. Repeat with remaining 1 cup flour and 1/2 cup buttermilk, and mix.
STEP FIVE: Beat egg whites till they peak and fold into cake mix.
STEP SIX: Pour in baking tin. Bake for 40 minutes, or until cooked through.
STEP SEVEN: When cake nearly done, put all syrup ingredients, including the lime juice, into a saucepan and stir until boiling.
STEP EIGHT: While cake is still hot, and before you take it out of the tin, slowly pour hot syrup over it – the hot cake will soak it up like a sponge.
STEP NINE: Sit back and wait for praise and accolades. There WILL be praise and accolades. A ticker tape parade is not out of the question.
When not typing away over here and checking his stats every two minutes,
Bruce Devereaux hangs out at his ‘BIG FAMILY little income’ Facebook Page.
’raising a family on little more than laughs’