Rural Missouri - June 2018 - 30

| RECIPES

FRUIT FOR THOUGHT
Allow the tang of citrus to brighten up your recipes

Key Lime Cake

by Heather Berry | hberry@ruralmissouri.coop

itrus. The word alone can bring to mind chilled pitchers of juice-ﬂavored
waters, packed with freshly sliced lemons, limes and oranges. If you're a
die-hard fan, the word may even conjure up the scent of zested oranges
or lemons added into a favorite cake batter recipe, sprinkled over a warm
cookie's glaze or even being blended into a delightful homemade ice cream. The
options are endless.
Take time to try some of these summertime citrus recipes. If you prefer a different citrus ﬂavor, don't be afraid to experiment by swapping out one citrus for
another - after all, experimenting is how all delicious recipes come along.

Party Perky Punch
32 ounces orange juice
32 ounces cranberry juice
10 ounces pineapple juice (add more if you prefer a sweeter punch, 2 ounces at
a time)
32 ounces lemon-lime soda of choice, chilled (Fresca works well)
2 limes, cut into slices and seeds removed
2 lemons, cut into slices and seeds removed
2 oranges, cut into slices and seeds removed
Lemon, lime and orange rind curls (optional for garnish)
Combine the orange, cranberry and pineapple juices in a large container with
a lid. Add the fruit slices and store punch in the refrigerator to chill at least
6 hours or overnight. Chill the lemon-lime soda overnight, too. When ready
to serve, add the soda to the juice mixture, stirring to combine and serve.
Note: Freeze some of the punch mixture into ice cubes to keep punch from
becoming diluted.

RURAL MISSOURI | JUNE 2018

3-ounce package lime-ﬂavored gelatin
1-1/3 cups sugar
2 cups ﬂour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs, slightly beaten
1-1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/2 cup Key lime juice (or the juice of four large regular limes, but Key lime juice
is preferred)
1/2 cup powdered sugar
Icing:
1 stick butter, room temperature
8-ounce package cream cheese, room temperature
1 pound powdered sugar
1 cup coconut (optional)
Heat oven to 350 degrees. Grease and ﬂour three 9-inch round cake pans with
nonstick cooking spray.
In a large mixing bowl, mix the gelatin, sugar, ﬂour, salt, baking powder and
baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice and
vanilla.
Divide the batter evenly among the three pans and bake for 30 minutes or
until toothpick inserted in center is nearly clean. Do not over bake. Cool the layers in the pans for 5 minutes, then turn them out onto racks.
While the layers are still hot, mix the lime juice and powdered sugar. Pierce
cake layers with a fork and pour mixture over the cakes while on racks. Allow
the layers to cool completely as you prepare the icing.
To prepare icing: Cream the butter and cream cheese together. Beat in the
powdered sugar until the mixture is smooth and creamy. Spread icing over top
of cake and between cake layers, allowing a little icing to drip out of the layers.
Sprinkle top with coconut if desired before cutting to serve.

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