Jun 28, 2011
Yes, this recipe definitely has problems as evidenced by the fact that, a) it’s been ignored, b) only 16 people have reviewed it and c) it has a low rating. I’ve been eyeing it for some time, thinking that one day I wanted to “have at it.” Today was that day. I think what happens is that just like with top chefs, in the interest of being creative we stray from the tried and true chemistry of a recipe to come up with something different that we can call our own. That may be what happened here. I fiddled with this recipe big time, but now it works and can be prepared with confidence in my view, as opposed to its continuing to be neglected. So… 2 c. of fat is too much…reduce the shortening to 1/2 cup. Two cups of sugar is not enough – up it to 3 cups. Add 1/4 tsp. salt to heighten flavor. Increase the milk to 1 c. and decrease the lime juice to 1/4 cup. Add 1 T. of grated lime zest and, if you can get your hands on it, 1 tsp. of pure lime extract. (I buy mine online) The ingredients for the glaze are just fine…BUT…it has to be heated to a boil, boiled for about 2 min., then brushed onto the warm cake. I didn’t bother to poke holes in the cake – it absorbed the buttery, sweet lime glaze like a sponge. The bottom line? This cake is incredibly delicious. Moist, buttery, beautiful and boldly lime. Don’t pass this by! I’m rating this 4 stars (but it’s really 5!) just so that it isn’t overlooked, even tho’ as written I’d most likely rate it a 1 or 2 star recipe.
—naples34102
