Lucky me, I found a set of 8 vintage jello molds in an antique shop in Petaluma – just right to bake and serve individual size cakes with a few berries thrown in to celebrate the last days of our Indian Summer. We had a mini heat wave this week with the temperature finally cooling off today, whew! I’m ready for the cooler weather and even a few rainy days. My friends who live in the Palm Springs area generously send me a box of Key Limes from their backyard tree this time of year. At least half the fun I have with them is figuring out what I want to make with my citrus treasure. I found a recipe for a simple glazed lime cake that uses only 7 ingredients for both the cake and the glaze that was easily adapted to fill my other treasure- the set of vintage jello molds. I had the swirls in the molds translated to baked cakelets coated with Key Lime glaze dancing in my head -I’m so easily entertained!There is something so appealing about having your own special cake, you don’t have to share and any leftovers are all yours. Did I already mention? You don’t have to share, that’s right-no sharing-just me and my own Key Lime glazed cakelet- all to myself! Please pass the extra glaze and yes, I would love a few extra berries.
Here are the Key Limes basking in the sunlight of our heatwave, aren’t they pretty!?
Adapted from bon appetit desserts.
- 1&1/2 sticks unsalted butter
- 2&1/2 cups powdered sugar, divided
- 2 large eggs, room temperature
- 1/4 cup milk
- 1&1/3 cups self-rising flour, I used KAF
- 12 Key limes
- 6 tablespoons granulated sugar
- Preheat the oven to 350F.
- Butter and flour or spray with baking spray 8 vintage jello molds or mini cake molds.
- In the bowl of a stand mixer beat together the butter and 1&1/2 cups powdered sugar until well blended.
- Beat in the eggs 1 at a time.
- Beat in the milk, then the flour.
- Divide the batter up between the 8 molds, smoothing down the tops.
- Bake the cakes for 20-25 minutes until cakes are golden color and a cake tester inserted comes out clean, place on metal rack to cool.
- Remove cakes from molds when cool enough to handle.
- Make the Lime Syrup
- While the cakes are baking, finely grate enough lime peel to make 1 tablespoon.
- Cut the limes in half and squeeze enough juice to measure 6 tablespoons.
- In a small bowl stir together the lime zest, juice and granulated sugar, set lime syrup aside.
- Remove 2&1/2 tablespoons of the lime syrup to another small bowl to reserve for the glaze.
- Using a tooth pick poke holes all over the warm cakes.
- Spoon remaining lime syrup all over the cakes.
- Cool cakes completely.
- Whisk the remaining 1 cup powdered sugar into the reserved 2&1/2 tablespoons of lime syrup and drizzle glaze over the cakelets.
- Let rest until the glaze sets, about one hour.