Tag Archives: limes

Lime Poke Cake

1 box white cake mix
1 1/4 cups water
1 tablespoon vegetable oil
4 eggs

Lime Filling:
1 can (14 oz) sweetened condensed milk
3/4 cup whipping cream
1/2 cup lime juice
1 teaspoon grated lime peel
4 drops yellow food color
1 drop green food color

1 small container whipped topping
grated lime peel for garnish

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13×9-inch pan with non-stick spray.

In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate at least 1 hour.

Spread whipped topping over cake; sprinkle with lime peel. Add other garnish (lime slices, strawberries, etc.), as desired. Store covered in refrigerator.

Key Lime Fudge

3 cups white chocolate baking pieces
14-ounce can sweetened condensed milk (1 1/4 cups)
2 teaspoons finely shredded lime peel
2 tablespoons bottled Key Lime juice or regular lime juice
1 cup chopped macadamia nuts (toasted if desired)
Macadamia nuts, coarsely chopped (optional)

Line an 8-by-8-by-2-inch or 9-by-9-by-2-inch baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.

Stir baking pieces and sweetened condensed milk in a large heavy saucepan over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in the 1 cup chopped macadamia nuts. Spread mixture evenly into the prepared pan. If desired, sprinkle the coarsely chopped macadamia nuts on top.

Cover and chill for two hours or until firm. Lift the fudge from pan using edges of foil. Peel off foil and use a knife to cut fudge into pieces. Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months. Makes 2 1/2 pounds or 64 servings.