Saturday, September 2, 2017

Key Lime Pound Cake

1 cup butter (softened)
1/2 cup shortening 
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
1 packet of lime jello
Preheat oven to 325 F.  Beat butter and shortening at medium speed, or until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add eggs 1 at a time, beating just until blended after each addition.
Stir together flour, baking powder and salt.  Add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low-speed just until blended after each addition. Stir in vanilla, lime jello .  Pour batter into a greased and floured 10-inch (12-cup) tube pan.
Bake at 325 for 1 hour and 15 minutes to 1 hour and 20 minutes (depending on your oven), or until a long wooded pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes, remove from pan to a wire rack.
Prepare Key Lime Glace, and immediately brush over top and sides of cake.  Cool completely (about 1 hour).
Key Lime Glaze
1 cup confectioner sugar
2 Tablespoons lime juice
1/2 teaspoon vanilla
1 pack of lime jello
Mix all ingredients together and brush over top and sides of cake.

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