A Lime Cake With A Rum And Raspberry Cream Cheese Frosting!

Posted on September 03, 2015 by Karen Schumann | 0 comments

Lime, rum, and raspberry.....thoughts of Key West!

Served with a little raspberry puree...delicious!


Inspired by a visit from a friend, I found myself thinking of limes and rum, and a trip to Key West!  A laid back atmosphere, beautiful sunshine, and fabulous cocktails make a great recipe for a wedding cake!  The idea of an island wedding is really quite lovely, but I must remember that it is not my wedding.  Anyway, I have come to a conclusion....wedding cake recipes are pretty boring. They all seem to be the same, so I need to up my game and have some serious fun with some serious flavors.  Frosting is fun, but I want the cake to be fun too! Adding lime zest to a basic batter was all that I did.  Lemon is a traditional flavor booster, but to me, lime is more exotic and unexpected.  Next time, I would personally use a lot more zest or a little more lime juice to up the lime flavor.  The frosting was just plain yummy as is!  A great cake that can be served with a great rum punch or a rum spiked coffee!  Very light and laid back flavors!  Enjoy!


For The Cake:

3   cups all-purpose flour

1   Tablespoon baking powder

1/2   teaspoon kosher salt (I use pink himalayan)

1   cup unsalted butter, softened

2   cups sugar (I use organic cane sugar)

3   Tablespoons lime zest (add more to up the lime flavor if desired)

4   large eggs

1   teaspoon pure vanilla extract

1   cup buttermilk

2   Tablespoons freshly squeezed lime juice (add more to up the lime flavor if desired)


For The Frosting:

1   8 oz package of cream cheese, softened

1   cup confectioner's sugar

2   cups heavy cream

1 to 2   Tablespoons raspberry puree plus more for between the layers (very simple: raspberries blended in a blender with a squeeze of fresh lime juice)

2 to 3   Tablespoons rum depending upon your tastes (I did three, maybe a bit more)



For The Cake:

1.  Flour and grease two 9" cake pans.

2.  Sift together flour, baking powder, and salt, set aside.

3.  In a mixer, cream together butter and sugar until light and fluffy.

4.  Add lime zest, mixing until combined.

5.  Add eggs one at a time, mixing well.

6.  Add vanilla.

7.  Add, alternating between each one, the buttermilk, lime juice, and dry ingredients.  Mix well.

8.  Spoon batter into cake pans evenly and bake at 350 degrees for 25 to 35 minutes or until cake tester comes out clean when inserted.

9.  Remove from oven and let cakes cool a bit before turning them out onto a cooling rack.  Cool completely before frosting.


For The Frosting:

Note:  This is the perfect occasion to have on hand two Kitchen Aid mixing bowls.

1.  Combine confectioner's sugar and cream cheese with a mixer.

2.  In another bowl, whisk heavy cream until soft peaks form.

3.  Add raspberry puree one Tablespoon at a time until desired color and taste are reached.

4.  Add rum, one Tablespoon at a time until desired taste is reached.

5.  Fold cream into sugar/cream cheese mixture and mix until desired consistency is reached. (I mix well)

6.  Nothing left to do but frost!  Don't forget the additional raspberry puree for the layering.


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