My friend Susan recently brought this cake to a church picnic. It was so good and such a pretty cake. It is a great summertime dessert. I don’t think I would have thought to mix raspberries and limeade, but they worked really well in this cake.
I took a picture of the cake at the picnic and told her she might just see it on my site. So, she emailed me the recipe information so I could post it if I wanted. It originally came from Paula Deen’s magazine. Susan did adapt it a little by changing the raspberry filling. The original recipe had you making a raspberry filling. Susan simplified it by just using raspberry jam. I think it was really good with the jam. It saves a step and makes the cake easier to make.
This recipe has a lot of ingredients, but it is not hard to make.
Raspberry-Limeade Cake
3/4 c. butter softened
2 cups sugar
1 T. lime zest
3/4 c. limeade concentrate
5 large eggs
3 3/4 c. all-purpose flour
2 3/4 t. baking powder
1 1/2 c. whole buttermilk
raspberry filling (see below)
cream cheese icing (see below)
Preheat over to 350 degrees F
Grease three 9 inch round cake pans
In a large bowl beat butter, sugar and lime zest at medium speed with an electric mixer until fluffy. Add limeade concentrate, beating until combined (mixture will look curdled). Add eggs, one at a time, beating well after each addition.
In a medium bowl combine flour and baking powder. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just enough to combine after each addition.
Pour batter evenly into prepared pans and bake for 17 to 20 minutes until wooden skewer or toothpick comes out clean from center.
Let cool in pans for about 10 minutes and then remove cakes from pans.
Allow to cool completely on wire racks. Once cooled, spread raspberry jam evenly between layers and frost with cream cheese frosting
Raspberry Filling
1 jar of seedless raspberry jam
Cream Cheese-Limeade Icing
1 (8 oz.) package of cream cheese, softened
1/2 c. butter, softened
3 T. limeade concentrate
1 T. lime zest
5 c. confectioners’ sugar
In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy.
Add limeade concentrate and lime zest, beating at low speed until combined.
Gradually add confectioners’ sugar, beating until smooth.
This recipe posted at Foodie Fridays.
{ 8 comments… read them below or add one }
Isn’t there a famous Raspberry-Limeade drink served somewhere? Anyway, the cake sounds very interesting. Thanks for posting it!
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This cake looks fit to take to next year’s family reunion! I think the raspberries and limeade make a wonderful sounding combination, just like a layer of raspberry jam on the bottom of a lemon meringue pie works so beautifully. Can’t wait to try this!
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I love raspberry filled cake. This looks so good!
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What a glorious looking cake. I love the use of buttermilk and raspberry jam. I can only imagine how good this must have tasted. I hope you are having a wonderful day.
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What a beautiful cake!
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This looks decadent! I love raspberries and lime – and I bet the buttermilk gives it a great tang. To top it all off – cream cheese icing. Oh my.
I’m starting a new blog carnival on August 31 – Slightly Indulgent Mondays – fabulous food a little bit healthier. I’d love for you to participate!
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If I had the limeade in my house I would be hanging out with my Kitchenaide all night long and eating this for breakfast tomorrow. Tell your friend that I can’t wait to make this. Thanks for sharing.
Joyce
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Hi Lynn,
I’ve been following your website for a year now and I’d like to ask for your help with my website, http://www.cookandplay.com
I’d like to have a section like yours to print the recipe or download in pdf format. I am not using wordpress. Do you have any tips/ideas for me?
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