Raspberry Lime Rickey Cake

Raspberry Lime Rickey Cake is a moist golden cake, brushed with an assertive lime syrup. This lime cake, with its raspberry sauce, is a tribute to the drink made famous by New England's Friendly's and Brigham's ice cream chains.

Prep: 20 to 30 min | Bake: 30 to 35 min | Yield: about 2 dozen servings

Want to dress this cake up for St. Patrick's Day? Add green gel paste food color to the batter until it's as green as you like, then bake.

Ingredients

Cake

• 1 cup unsalted butter, softened or room temperature
• 2 cups granulated sugar
• 1 1/4 teaspoons salt
• 4 large eggs
• 2 teaspoons baking powder
• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 cup milk
• Finely grated rind of 2 limes; 1 to 2 tablespoons, lightly packed, or 1/2 teaspoon lime oil

Glaze

• 1/3 cup freshly squeezed lime juice
• 2/3 cup sugar, superfine preferred; Baker's Special Sugar is a good choice here

Raspberry Sauce

• 3 1/2 to 4 cups raspberries (frozen are fine)
• 1 tablespoon Pie Filling Enhancer (optional for thickening)
• 2 tablespoons granulated sugar, to taste
• Sugar topping (optional)
• 1/8 teaspoon lime oil

Instructions

1. Heat the oven to 350 degrees F. Lightly grease a 9 x 13 inch pan.

Cake

1. Beat together the butter, sugar, and salt until smooth.
2. Add the eggs one at a time, beating well after each addition.
3. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth.
4. Stir in the grated lime rind or lime oil.
5. Spoon the batter into the prepared pan, smoothing the top with a spatula.
6. Bake the cake for 25 to 33 minutes, or until the top is starting to brown and a cake tester inserted into the center comes out clean.

Glaze

1. While the cake is baking, make the glaze by stirring together the lime juice and sugar. Set it aside.
2. Remove the cake from the oven, and set it on a rack. Use a skewer or wooden pick to poke the top all over. Don't poke all the way to the bottom of the pan; just about halfway down.
3. Stir the glaze to combine, and immediately brush it onto the hot cake; be generous. Let it sink in for about 5 minutes, then brush on more glaze, continuing until all the glaze is used up.
4. If you're using the optional sugar topping, shake the coarse sugar in a jar with the lime oil, until well combined.
5. Sprinkle the sugar atop the glazed cake, gently pressing it in with your fingers.
6. Allow the cake to cool completely before slicing.

Raspberry Sauce

1. Stir together completely thawed raspberries with pie filling enhancer (if you're using it), and sugar to taste.
2. Serve squares of cake with a dollop of raspberry sauce on the side.

Attribution

Recipe and photo used with permission from: King Arthur Flour