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- Dish type
- Cakes with fruit
- Citrus cakes
- Lime cake
If you love cake and daiquiris, this is the recipe for you. A special treat for afternoon tea or dessert.
20 people made this
IngredientsMakes: 1 26cm tube cake
- 225g butter
- 100g margarine
- 400g caster sugar
- 5 eggs
- 375g plain flour
- 1/2 teaspoon baking powder
- 250ml milk
- 2 tablespoons rum
- 1 tablespoon grated key lime zest
- 2 teaspoons key lime juice
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
- 4 tablespoons caster sugar
- 50g butter
- 2 tablespoons key lime juice
- 3 tablespoons rum
MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min
- Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin. Mix together the flour and baking powder.
- In a large bowl, cream together 225g butter, 100g margarine and 400g sugar until light and fluffy. Beat in the eggs, one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract and lemon juice.
- Pour batter into prepared tin. Bake in the preheated oven for 90 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in tin 10 minutes. Turn it out onto wire rack.
- Meanwhile, make the glaze. In small saucepan, combine 4 tablespoons sugar, 50g butter and 2 tablespoons key lime juice. Bring to the boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat and stir in 3 tablespoons rum.
- While cake is still warm, prick the top with a skewer. Pour glaze all over warm cake. Cool completely.
Are available at some speciality markets. If you can't get your hands on any, use regular limes.
Reviews & ratingsAverage global rating:(20)
Reviews in English (17)
While this cake certainly had it's good points, overall I was a little disappointed.The flavor was certainly delicate, and would have appreciated a stronger lime taste. Maybe next time I will double the amount of lime zest I put in.The glaze was delicious, but I think I would also double the amount of glaze to make the cake more flavorful overall.As per other reviews, the cake was actually ready after about 75 minutes. It was a little dry I felt also. Sour cream as a replacement for milk may remedy this. I think I will try again and make some alterations as the cake does have potential.-30 Jun 2007
I made this cake for my grandaughter's 18th birthday. She wanted a mexican meal and this cake was perfect for dessert. My daughter-in-law said this cake was refreshing. It is a pound cake with a light but distinguished flavor. It is added to my recipe box, a definate keeper.-07 Mar 2004
My boyfriend really enjoys key lime pies, so I put this together for him. Great recipe! Reminds me of my grandmother's pound cake, but with a key lime zing. He loved it!-30 Nov 2001
Strawberri Daiquiri Bundt Cake
I’m pretty sure I’ve got an addictive personality. I’m an all or nothing kind of person. Over the past two or three years I’ve really got into baking bundt cakes. I blame Rachel McGrath (aka the fabulous DollyBakes, the bundt queen herself!). After seeing her amazing creations on her website using NordicWare bundt pans, I thought I fancy buying a couple of those tins! Now I have a shelving unit with them piled up in our garage much to Mr SmartCookieSam’s disgust! Both he and my kids have said if I buy any more cake tins, they’re going to throw some out! My 16 year old son said to me yesterday that I hadn’t used one of the tins I’d bought when we were on holiday in Canada. Well I hate to disappoint him but that tin was a snowflake shape and I don’t want to be thinking of wintery themed cakes in August, thankyou very much!
Last week I went into TKMaxx with my Mum and daughter. My daughter wanted a new handbag but when she was paying for it, I wandered over to the Homeware section knowing full well they sometimes have Nordicware tins in and they’re usually half price! My eyes lit up when I saw the layered heart tin on the shelf for £19.99 (half price) and I picked it up! My Mum saw me with it and said “What do you want that for?” and “I don’t like hearts,” When someone says that to me the rebel in me wants it all the more! All I could think about for the next few days was getting that blooming cake tin and what I could use it for. As luck would have it I went back into TKMaxx and it was still there on the shelf! I nearly danced with it to the checkout!
On Sunday afternoon I got to use the tin for the very first time. Mr SmartCookieSam saw it and asked “When did you get that tin?” I said, “Oh I’ve had it ages and it’s been in the garage!” Normally we ladies do that with shoes and clothes (well I do that too!) It was Headingley and Meanwood Clandestine Cake Club’s event coming up and we were going to be meeting at White’s Bar in Headingley. The theme was Cocktails which is always a fab theme for cake club and everyone comes up with some delicious cakes. I had recently bought some of Sugar and Crumbs’ new summer flavours of their natural icing sugar and was keen to try out their Strawberry Daiquiri flavour.
I had to google what was in a strawberry daiquiri as I don’t think I’ve ever had one before. My daughter who has a part time job in a bar said she was pretty sure it had rum in it but had never made one. She wanted me to make a Godfather Cake but that would mean going out and buying bottles of Disaronno and some Jack Daniels. With the daiquiri I could buy a small bottle of Bacardi and know that MrSmartCookieSam would finish it off with some coke.
For the cake itself I went back to the Queen of Bundts for inspiration. Rachel McGrath has a recipe in the second Clandestine Cake Club book “A Year Of Cake” which is a Passionfruit Caipirinha Bundt. I adapted the recipe to make it Strawberry Daiquiri flavoured. Instead of lemon extract I used natural strawberry extract from Lakeland. I kept in the grated lime zest but substituted passionfruit yoghurt for strawberry yoghurt. There was also Bacardi in place of the ready made caipirinha cocktail mix. I hoped it would work in the cake. I’ve found in the past that you can’t always taste the alcohol, maybe I should have added it afterwards as a soaking syrup. You can but try.
Last Sunday afternoon saw me baking a few things as I was having a couple of my friends over for lunch the day after. The bundt was going to be done last as it needed the longest in the oven, after salted caramel brownies, peanut butter cookies and a Pimms Victoria Sponge. My son was hovering around the kitchen and asked if he could help with the brownies and the cookies. I don’t think using a heart shaped bundt tin was his idea of baking though, so by that time he sloped off upstairs.
Boozy bake recipes
Make brilliant boozy bakes with your favourite alcoholic tipple. We have fruit cakes and puddings using rum, gin, whiskey, brandy and even wine.
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What&rsquos The Difference Between Key Limes and Regular Limes
Key limes have a slightly yellow color while regular limes are green in color. Key limes also smaller, have more seeds and have a more tart flavor than traditional limes. Key limes (also called West Indian or Mexican limes) get their name because they were previously only grown in mass quantities in the Florida Keys until 1926 when a hurricane wiped out the majority of the crops and were subsequently replaced with regular limes (also called Tahitian or Persian limes). While they are no longer grown in large quantities in the U.S., key limes are grown in many other places throughout the world.
Strawberry Daiquiri Pie Recipe
Preheat the oven to 175°C/350°F/Gas mark 4. Press the crumb crust into a 23-cm/9-inch pie dish. Bake for 15 minutes. Transfer to a wire rack to cool.
To make the filling, use a blender or food processor to puree the strawberries, lime zest and juice, condensed milk, rum and Cointreau (if using) until smooth. Using an electric whisk, beat the cream on high until stiff peaks form.
Transfer the strawberry mixture to a large bowl and gently fold in the whipped cream, 1/3 at a time, until well combined. Pour the filling into the crust, smoothing the top. Cover the pie with plastic wrap and freeze for 3 hours.
Let the pie sit at room temperature for 30 minutes before serving, to soften. Garnish the pie with sliced strawberries. Freeze any remaining pie for up to 1 week.
Cake with Strawberry Filling
1. In a large bowl using an electric mixer, whisk together eggs and 1 cup sugar on high speed for about 10-13 minutes. (the mixture should triple in size).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Gently and gradually add the flour by folding it in, a little at a time, so the cake batter doesn't fall and lose volume.
4. Transfer the cake batter to a 9 inch cake pan. Bake for about 25-30 minutes. Until the top is golden and a toothpick inserted into the center of the cake comes out clean.
5. Let the cake cool. Loosen the sides of the cake with a spatula and remove from pan.
6. With a long knife, cut the cake into 3 layers horizontally.
7. In a blender or food processor, combine strawberries and 1/4 cup sugar, cover and process until smooth.
8. In a large mixing bowl, combine cream cheese and 3/4 cup sugar. Using an electric mixer, whisk the mixture until smooth, then slowly add heavy cream and whisk until fluffy.
9. Place the bottom layer, cut side up, on a serving plate. Spread 1/2 of the strawberry filling on it.
10. Spread the middle layer with a thin layer of cream filling. Place it on top of the first layer creamy side down. So that strawberry and cream are next to each other.
11. Spread the rest of the strawberry filling on top of the middle layer.
12. Spread the bottom of the last layer with cream filling, place it on top of the middle layer.
13. Use the rest of the cream filling as frosting to cover the top and sides of the cake.
14. Decorate the cake with strawberries and chocolate.
15. Refrigerate at least 1 hour before serving.
Note: This post may contain affiliate links for products I like. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ) Thank you for supporting My Delicious Meals!
Daiquiri Chiffon Cheesecake with Pretzel Crust
Try this delicious pretzel crust cheesecake! You’ll be glad you did!
Original recipe makes 1 – 9 inch cheesecake
1 1/4 cups crushed pretzels
1/2 cup white sugar
3/8 cup butter, melted
1 (8 ounce) package cream cheese
1 1/2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup lime juice
1 teaspoon rum flavored extract
2 teaspoons grated lime zest
1 teaspoon grated lemon zest
1 (8 ounce) container frozen whipped topping, thawed
lime zest, garnish
2 limes, thinly sliced
- Preheat oven to 400 degrees F (200 degrees C).
- To Make Crust: In a medium bowl, combine pretzel crumbs, sugar and butter. Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.
- Bake in preheated oven for about 10 minutes, or until firm and lightly browned. Remove from oven and let cool completely.
- To Make Filling: Allow cream cheese to reach room temperature. In a large bowl, beat cream cheese until smooth. In a separate bowl, combine pudding mix and milk, then mix in with cream cheese. Beat in lime juice, rum extract and lime and lemon zest.
- Fold 1/2 of the whipped topping into the mixture, then pour into cooled crust. Cover and refrigerate for at least 8 hours. Garnish with remaining whipped topping, lime zest and slices, if desired.
Calories: 198 kcal
Carbohydrates: 18.8 g
Cholesterol: 29 mg
Fat: 12.3 g
Fiber: 0.5 g
Protein: 2.7 g
Sodium: 212 mg
For Meringue Japonaise Layer: Preheat the oven to 275 degrees F. Grind the nuts in a food processor with a 1/3 cup sugar. DO NOT make almond butter! Nuts should be light and dry.
Beat egg whites at medium speed to soft peak stage. Add remaining 2/3 cup sugar and beat at high until sugar is dissolved and the whites are very stiff. Do not under beat! Fold in nut mixture in two portions.
Draw two 9 circles on a piece of parchment laid on a sheet pan. Butter inside the circles. Pipe meringue into concentric circles (or spiral), leaving a 1/4 clearance from the edge, to allow for spreading. Concentric circles of meringues should just barely touch.
Bake 30 minutes and reverse pans (top to bottom shelf or front to back). Bake an additional 30 minutes. Meringue should be crisp and slightly brown. Turn off oven and allow meringue to cool down in oven.
For Sponge Layer: Preheat oven to 350 degrees F. Line the bottom of a 9" springform pan with parchment paper. Butter parchment and pan sides. Dust pan with flour. Beat the eggs and sugar until tripled in volume.
Sift flour and cornstarch together and fold into egg mixture. Melt butter and when cool mix a spoonful of batter into it. Then mix butter/batter into the bowl of batter.
Pour batter into springform pan. Smooth top. Bake at 350 degrees F for 35 minutes. When cool, run a knife around inside of pan to loosen cake, open springform pan. Transfer cake to a plate/cooling rack and peel off parchment paper, turn upright again on another plate.
For Kirsch Syrup: Put the water and sugar into a pot and stir until sugar is dissolved on medium heat. Remove from heat and stir in kirsch.
For Butter Cream: Put 3/4 cup of water and one cup of sugar into a pot. Heat on medium, stirring until the sugar is dissolved. Turn heat to high and heat to 234 degrees F.
Meanwhile, put the egg yolks into mixer bowl. Stir in confectionery sugar. When sugar mixture is hot, turn mixer to high and slowly drizzle in the sugar syrup.
Allow butter cream to cool, stir in kirsch. In a separate bowl, whip butter to soften. On medium speed, slowly mix butter into egg/sugar mixture.
To Assemble: Place a meringue Japonaise on a 9" cake round. Spread with a layer of butter cream. Place the sponge layer on top of the butter cream. Sprinkle the sponge with the Kirsch syrup. Spread butter cream on top of the sponge layer.
Next put the second meringue aponaise layer on top of the butter cream. Spread this layer and the sides of the cake with butter cream. Gently press the sliced almonds onto the sides of the cake. Sprinkle the top of the cake with confectionery sugar. Score a hatch pattern onto the top of the cake.
Strawberry Lemonade Cake: the elements.
This cake basically has three components: strawberry cake, lemon curd, and strawberry buttercream. All of these elements had their challenges in this recipe development process (except the curd, I’ve made that tons), but I think I worked it all out and created a beautifully balanced taste experience.
Two problems: achieving a truly concentrated fresh strawberry flavor is really tricky. And, strawberries have a lot of moisture, which can really screw around with cake.
strawberry daiquiri cupcakes, and the buttercream for this strawberry lemonade cake is super similar. However, I bumped up the strawberry flavor by using 2 packages of freeze-dried strawberries and a smidge of strawberry extract. I blitzed up the strawberries in my food processor, but if you don’t have one or don’t want to get it dirty, you could also throw them in a big ziplock back and mush them with a rolling pin or a bottle of wine. The powder from these freeze dried strawberries has to be the PINKEST thing I’ve ever seen. It is my new definition of the color pink. I wish this picture could better capture the intensity of the color.
Caution: be careful as you remove the lid of your food processor after blitzing this stuff down. I inhaled a WHOLE BUNCH of gently drifting strawberry dust, oops.
I didn’t want the frosting to be too one-note, so I also threw in a little cream cheese. You know, for that tanginess thing cream cheese has going on.Margarita Mini Cheesecakes! Every parent that had a child deal with pandemic-school deserves a drink this year, so you might as well bake your mom a margarita for Mother’s Day!
Lime Daiquiri Sponge Cake recipe - Recipes
- Break the chocolate up into pieces and fill your silicone mould with it until it's almost full, but not with chocolate poking out over the sides.
- Place chocolate filled silicone thing into the microwave on the outside of the spinning plate and cook on high for 40 seconds, but do keep watching it as all microwaves are diferent in power and you don't want to end up with burnt chocolate.
- Open the microwave and have a little poke about with a wooden toothpick. If the chocolate has melted down and left room for more chocolate then add some more and give it another 30 second blast.
- Repeat the last step until the mould is full with about 3mm at the top of the mould free of chocolate.
- Carefully remove the little mould from the microwave - remember it could easily wobble and spill your molten chocolate.
- Leave on a plate, chocolate still in mould, to cool slightly.
- When the chocolate is starting to re-set, pop your teaspoon into the middle of it and leave to fully cool and set at a 90 degree angle - if it's solid enough at this point you won't have ot hold the teaspoon up.
- Pop some little marshmallows onto the top of the almost set chocolate and leave to completely set until rock solid, at room temperature.
- Remove from the silicone mould and wrap in a cellophane type packaging.
- Write a little label with the suggestion that a tired person swirl the chocolate stick in scalding milk until disssolved, and then drink until feeling content and sleepy.
This recipe is kindly donated by Sarah-Jane Willis and Cathryn Dresser who have been such firm favourites on the Great British Bake Off, definitely two absolute darlings that we didn't want to see leave the contest. They are offering their support to Harrison's Cake Time Party along with this recipe. Many thanks from all at Harrison's Fund and sending one of Harrison's biggest smiles.
They have a great blog full of delicious recipes, do take a look here
You can follow him on Twitter @JohnWhaiteBakes and do take a look at John Whaite's blog
- Grease and line the bottom of the cake tin with baking parchment.
- Cut the figs into small pieces about 1cm square. Leave to soak in the Amaretto.
- Chop the Maya Gold and 100g of chocolate into pieces and melt in a bowl over a pan of simmering water. Chop the remaining 50g chocolate into small rough pieces.
- Put the sugar and butter in a food mixer and beat until light and fluffy.
- Beat the eggs and mayonnaise lightly together in a small bowl.
- Sift together the flour, coca and baking powder.
- Add the egg and mayonnaise mixture slowly to the sugar and butter mixture, still beating.
- When all is mixed in, fold in the flour and cocoa mixture using a metal spoon. When almost completely folded in, add the figs,orange zest and orange extract.
- Spoon into the cake tin and smooth the top.
- Bake for 30 minutes. The mixture should be sticky in the middle but not raw and look softer in the middle than at the edges. If the brownie is not cooked return to the oven for 3-5 minutes.
- Leave to cool and get solid before cutting into squares.
Natasha's Lemon, Passion fruit and Elderflower Cake
Natasha was a finalist in this year's Great British Bake Off and this recipe is an absolute stunner! Her blog contains lots more lovely recipes Tasha's Temptations