Raspberry Limeade Cake Recipes

RASPBERRY & BLUEBERRY LIME DRIZZLE CAKE

Steps:

• Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
• Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
• Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
• Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
• Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
• Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

RASPBERRY LIMEADE CAKE

Steps:

• CAKE: Preheat over to 350 degrees F Spray three 9 inch round cake pans with non-stick cooking spray. 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 17-20 minutes until wooden skewer comes out clean from center. Let cool in pans for 10 minutes once finished baking and then remove cakes from pans. Allow to cool completely on wire racks. Once cooled, spread raspberry filling evenly between layers and ice with cream cheese frosting. Garnish as desired. ---------------------------------- RASPBERRY FILLING: Blend raspberries until smooth in a food processor. Strain mixture and discard solids. In a medium saucepan, combine sugar and cornstarch. Add raspberry puree, egg yolks, and lemon juice, whisking to combine. Cook over medium heat whisking constantly, for 7 to 8 minutes or until very thick. Remove from heat, whisk in butter gradually until melted. Cool mixture slightly then cover and refrigerate for at least 2 hours. ---------------------------------- LIME CREAM CHEESE FROSTING: 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.

RASPBERRY-MINT LIMEADE

Steps:

• Finely chop mint, and rub into sugar OR pulse mint and sugar in food processor. Place mint sugar in 1-quart saucepan with raspberries and 1/4 cup water. Heat over medium-high heat until sugar dissolves, raspberries break down, and mixture comes to a boil. Remove from heat, and strain through fine mesh strainer. Set raspberry mint syrup aside to cool.
• In large pitcher, mix raspberry mint syrup, lime juice, 3 cups water and the sparkling water. Serve immediately with lots of ice and a shot of gin, or refrigerate until ready to serve.

RASPBERRY LIME RICKEY

Steps:

• Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

RASPBERRY LIMEADE

Steps:

• In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar, and the lime juice and stir the mixture until the sugar is dissolved. Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.

RASPBERRY LIMEADE CAKE

Steps:

• Preheat oven to 350F. Spray 3 9 inch round cake pans with baking spray with flour.
• In a large bowl, beat butter, sugar, and lime zest with a mixer at medium speed until fluffy, Beat in limeade (mixture will look curdled). Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour and baking powder. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans.
• Bake for 17-20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
• Spread raspberry filling between layers. Spread creamy lime frosting on top and sides of cake. Garnish with lime and raspberries, if desired. Cover and refrigerate for up to 3 days.
• For the raspberry filling: In the work bowl of a food processor, process raspberries until smooth. Train mixture through a fine mesh sieve, discarding solids.
• In a medium saucepan, whisk together sugar and cornstarch; whisk in raspberry puree, egg yolks, and lemon juice. Cook, whisking constantly, over medium heat for 7-8 minutes or until very thick. Remove from heat, and whisk in butter a few pieces at a time until melted and smooth. Pour mixture into a medium bowl; cover and refrigerate for at least 4 hours before using.
• For the creamy lime frosting: In a large bowl, beat cream cheese and butter with a mixer at medium high speed until creamy. Beat in limeade and lime zest at low speed until combined. Gradually add powdered sugar, beating until smooth.