KEY LIME BUNDT CAKE and KEY LIME DRIZZLE with Candied Key Limes

I’m a firm believer in making a delicious cake as easy as possible yet with a twist!  I’ve baked from scratch quite a lot, but find that a good cake mix recipe is just as good and foolproof.  Adding the Candied Key limes is a little extra work, and optional, but it looks great on the cake.  You can make cupcakes and use the same recipe with the same icing and topping.  I used real Key limes for this recipe, but you can use bottle Key lime juice in a pinch. Make the Candied Key limes first, set aside and then make the cake. Bundt cake ingredients:

• 1 package Duncan Hines Lemon Cake Mix
• 1 package (3.4 oz.) instant lemon pudding and pie filling
• 3/4 C water
• 1/2 C oil
• 1/4 C (about 6 or 7) plus 1 T Key lime juice, divided
• 4 large eggs
• 1/2 C confectioners’ sugar
• Optional: 1/3 C sliced almonds

Directions: Preheat oven to 350 degrees.  Spray a 10 inch Bundt or tube pan.  Combine cake mix, pudding mix, water, oil, 1/4 C lime juice and eggs in mixing bowl.  Beat with an electric mixer at medium speed for 2 minutes.  Pour into prepared pan.  Bake 40-45 minutes or until toothpick inserted in center comes out clean.  Cool in pan on wire rack for 30 minutes.  Invert the cake on to serving platter and cool completely. Stir confectioner’s sugar and 1 T of Key lime juice in a small bowl until smooth.  Drizzle over cake.  If using sliced almonds, sprinkle on top of cake.  Add a circle of the Candied Key limes for decoration.

Candied Key Limes:

• 3 Key limes
• 1 C sugar
• 2 T sugar
• 1 C water

Directions: Slice limes into thin rounds and remove seeds.  Blanch in a pot of boiling water for 2 min. and drain.  In the same pot, combine water & 1 C sugar.  Bring to a simmer and add lime slices.  Simmer for 10-15 min., till white pith of limes looks translucent. Drain and spread out on a cooling rack to dry for at least 1 hour. Put 2 T sugar in shallow bow.  When limes are dry, coat both sides of the lime slices by pressing them into the sugar.  Store in an airtight container and layer between parchment paper or plastic wrap until ready to use.  You can freeze them and take them out as needed.

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