West African Lime Cake Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.
• Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into prepared baking dish.
• Bake in preheated oven until brown and toothpick inserted in center comes out clean, about 25 minutes. Garnish with chopped peanuts.

Steps:

• Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
• Pour into greased and floured 8" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.

Steps:

• Mix the 1 1/2 cups sugar with the 5 eggs, crisco oil,baking powder, lime jello, soda, flour, vanilla, lemon extract, 3/4 cup orange juice.
• Beat with mixer till well blended.
• grease abd flour a 13x9 inch baking pan.
• bake batter in 350 oven 30 to 40 min till a tooth pick comes out clean.
• while cake is till warm, mix 1/3 cup powderd sugar, 1/3 cup limejuice and prick cake with fork, pour limejuice mixture over cake.
• put in frige.
• When cake is chilled, mix 1/2 cup sugar, 2 tbs flour, 1/3 cup lemon juice, 1/3 pineapple juice, 1 beaten egg and a few drops green food color, in saucepan.
• Cook and stir over low heat till thick.
• cool.
• mix with 8 oz cool whip and spread on cake.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.
• Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until brown and a toothpick inserted in the center comes out clean, about 25 minutes. Garnish with chopped peanuts.

Steps:

• Heat oven to 325 degrees. Combine the paprika, garlic, ginger, turmeric, cinnamon, chile powder and cayenne with the salt and pepper. Save 2 teaspoons for the vegetables, then sprinkle the rest all over the brisket and rub in well.
• Arrange the red onion rounds in a single layer in a roasting pan or large baking dish that can fit the brisket and drizzle with 1 tablespoon olive oil.
• Heat the remaining 3 tablespoons olive oil over medium-low in a very large Dutch oven or large, deep skillet that fits the brisket. Cook the beef until lightly seared (don't let the spices burn), about 5 to 6 minutes on both sides. Transfer to the roasting pan, placing the brisket on top of the red onion rounds.
• Add the diced onions and bell peppers to the oil in the Dutch oven and season with the saved 2 teaspoons of seasoning. Raise the heat to medium and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the tomatoes, mix together, and cook for about 5 minutes, stirring often.
• Add the stock, brown sugar, horseradish, bay leaves and thyme. Spoon the vegetables over the brisket to cover it and pour everything else from the Dutch oven into the roasting pan.
• Cover the pan tightly with foil. If the foil touches the top of the brisket, cover the brisket with parchment paper first, then cover the pan with the foil. Bake until a fork slides into the brisket with only a little resistance, about 3½ hours.
• To serve right away, transfer the brisket to a cutting board and cut across the grain into thin slices. Transfer to a serving platter, sprinkle with salt and spoon the vegetables on top. You can serve the remaining sauce alongside or save for another use. To make ahead, cool the brisket, then cover tightly and refrigerate for up to 2 days. Once the brisket is chilled, cut off and discard excess fat if you'd like, and then slice the meat against the grain. Place the sliced brisket in a pan or pot, cover with the vegetables and sauce, and heat in a 350-degree oven until heated through, about 30 minutes.