Key West Key Lime Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
• In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
• For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.
• For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Steps:

• Preheat oven to 325°.
• Spray a 9 x 13-inch baking pan with non-stick cooking spray or grease and flour lightly.
• In a large mixing bowl, add the cake mix, water, lime juice, lime zest, jello, vegetable oil and eggs.
• With an electric mixer, blend ingredients together until well combined, about 3 minutes.
• Pour into prepared pan and bake in preheated oven for 30 to 35 minutes or until a toothpick inserted off center comes out clean.
• For the frosting, combine the butter, cream cheese and vanilla with electric mixer.
• Add confectioners sugar and blend until smooth and creamy.
• Add milk to reach the desired spreading consistency.
• Spread frosting over cooled cake and garnish with lime zest.

Steps:

• Blend condensed milk and cream cheese until smooth.
• Add lime juice and mix thoroughly. Fold in thawed cool whip.
• Pour into two pie shells. Garnish with grated lime rind.
• Refrigerate 6 hours.

Steps:

• Heat oven to 400°F.
• In medium bowl, beat all 'Crust' ingredients untill crumbly. Press evenly in greased, round pan. Bake 12-14 minutes or until light golden brown. Cool 10 minutes. Remove from oven. Place tin foil over the bottom and sides of crust in the pan. Reduce oven heat to 325°F.
• Beat all 'Filling' ingredients together in large bowl, beating the eggs in one at a time.
• Remove off of pie crust. Pour 'Filling' mixture into crust evenly. Bake 1 hours and 10-20 minutes( or a little less than 70 minutes) until set. Cool 15 minutes.
• Loosen cheesecake along pan with knife after cooling, but do not remove from pan. Refridgerate uncovered for 3 hours until chiled. Then cover and refidgerate 9 hours.
• In saucepan, mix 'Key Lime Curd' and cook 8 minutes, stirring constantly until it thickens and coats back of stirring spoon. Spread over cheesecake. (Store cheesecake in fridge for up to 3-4 days if there are any leftovers).

Steps:

• Preheat oven to 350 degrees.
• Place dry ingredients (except powdered sugar) into mixing bowl.
• Add eggs, oil, orange juice, vanilla and lemon extract.
• Beat until well blended.
• Pour batter into a 9x13x2 inch pan; bake 25 to 30 minutes.
• Remove cake from oven and let stand in pan 15 minutes or until almost cool.
• Prick cake all over with a fork.
• Drizzle thoroughly with lime juice mixed with powdered sugar.
• Cover and refrigerate.
• To serve, cut into squares, top with whipped cream and garnish with lime slices.