“The best things in life aren’t things.” – Art Buchwald
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Every year we are reminded more and more that the best things in life are not things. Our kids and grandkids surprised John by coming over with a French silk pie on his birthday… and our granddaughter created a cool portrait of him… priceless!
RECIPE OF THE WEEK
Good friend Robert’s birthday is only one day after John’s and we celebrated with a game night at their place. Linda made a delicious key lime cake from Trisha Yearwood of the food network for the boys. She said she even fresh-squeezed the orange juice. The cake tasted so light and fresh, and the frosting was not overpowering… all moist and delicious!
KEY LIME CAKE
CAKE
- Butter for greasing pan
- Flour for dusting pan
- 3-ounce package lime flavored Jello
- 1 1/3 cups sugar
- 2 cups sifted flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups vegetable oil
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 5 large eggs, slightly beaten
Preheat oven to 350 degrees F, grease and flour 9 x 12 x 2 inch cake pan.
In a large mixing bowl, mix the Jello, 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 and pour evenly in the pan Bake for 35-40 minutes. Test for doneness by lightly touching the top or inserting a toothpick. Cool the cake in the pan for 5 minutes, then turn out onto a cooling rack for glazing while still warm.
GLAZE
- 1/2 cup key lime juice (from about 25 small key limes or 4 regular limes)
- 1/2 cup powdered confectioner’s sugar
While the cake is still hot, mix the lime juice and confectioners’ sugar together well. Pierce the cake with a fork to all 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.
ICING
- 1/2 cup butter, room temperature
- 8-ounce package cream cheese, room temperature
- One-pound box confectioner’s sugar
Cream the butter and cream cheese, then beat in the confectioners’ sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.