All-New Cake Mix Doctor - Anne Byrn [81]
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain yellow, vanilla, or white cake mix
1 package (3.4 ounces) vanilla instant pudding mix (see Notes)
½ cup key lime juice
½ cup water
½ cup sweetened condensed milk
8 tablespoons (1 stick) butter, at room temperature
1 teaspoon pure vanilla extract
4 large eggs
For the glaze
1 cup confectioners’ sugar, sifted
1½ tablespoons key lime juice
For the garnish (optional)
6 to 8 lime slices
1 cup whipped cream (see Notes)
2 tablespoons graham cracker crumbs
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, pudding mix, ½ cup of lime juice, water, condensed milk, butter, vanilla, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until it is smooth and thick, 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 47 to 52 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack to cool while you prepare the glaze.
4. Make the glaze: Place the confectioners’ sugar and the 1½ tablespoons of lime juice in a small bowl and whisk to combine. Slide the cake onto a serving plate and spoon the glaze over the warm cake.
Recipe Reminders
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PREP NOTES
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SPECIAL TOUCHES
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A Note About Glazes
Martha Bowden, friend and fearless recipe tester, has a theory about glazes. She thinks warm glazes should go on cooled cakes, so the glaze sinks into the cake and doesn’t run down the sides. And room temperature glazes—where ingredients are just stirred together, like the classic confectioners’ sugar and milk glaze—can go on warm or cooled cakes. The cooler the cake the less likely the glaze will run down the sides.
5. Garnish the cake with the lime slices, whipped cream, and graham cracker crumbs, if desired. Slice and serve the cake.
Keep It Fresh! Store this cake, in a cake saver or covered with plastic wrap, at room temperature for up to one week. Freeze the cake in a cake saver for up to six months. Let the cake thaw overnight on the counter before serving.
Note: If your Bundt recipes that contain pudding mix bake up nicely but shrink in the pan as they cool, you might want to reduce the amount of pudding mix you add next time. Add half a package instead of the entire package.
You can use whipped cream from a refrigerated aerosol can or whip ½ cup heavy cream sweetened with 1 tablespoon of granulated sugar.
ORANGE POPPY SEED POUND CAKE
serves:
12 to 16
prep:
20 minutes
bake:
43 to 48 minutes
cool:
35 to 45 minutes
THIS FESTIVE BUT EASY-TO-MAKE orange cake is