Pompeii Key Lime Cake
approx 12 servings
Butter, for greasing pan
Flour, for dusting pan
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon Pompeii Lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
1/2 cup Pompeii Key Lime juice (that’s 1 of our 4oz bottles)
1/2 cup confectioners' sugar
1/4 cup (1/2 stick) butter, room temperature
4 oz. cream cheese, room temperature
1/2 lb (1/2 of a 1 lb box) confectioners' sugar
For the cake:
Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.
In a large mixing bowl, add the gelatin, granulated sugar, flour, salt, baking powder & baking soda. Mix well.
Add the oil, orange juice, Pompeii Lemon juice, vanilla, and eggs. Mix until well combined.
Pour the batter evenly in the pan
Bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick.
Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.
For the glaze:
While the cake is still hot, mix the Pompeii Key Lime juice and confectioners' sugar together well.
Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack.
Allow cake to cool completely as you prepare the icing.
For the icing
Cream the butter and cream cheese.
Beat in the confectioners' sugar until mixture is smooth and easy to spread.
Spread the icing on the top and sides of the cake.
Cook's Note: You can also use three 9-inch round cake pans and make this into a layer cake.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Pompeii's Cherry Lemon Icebox Pie
TOTAL TIME: Prep: 25 min + Chilling
MAKES: 8 servings
Pastry for single-crust pie (9 inches)
1 can (14 ounces) sweetened condensed milk
1/2 cup Pompeii Lemon Juice
1/2 teaspoon vanilla extract
1-1/2 teaspoon heavy whipping cream
1 can (21 ounces) cherry pie filling
Line a 9" deep-dish pie plate with pastry; trim flute edges.
Line pastry shell with a double thickness
of heavy-duty foil.
Bake at 450 degrees for 8 minutes.
Remove foil, bake 5-7 minutes longer or until
Cool on a wire rack.
Beat cream until stiff peaks form; fold into milk mixture.
Pour into crust.
Refrigerate for 30 minutes; spoon pie filling over the top.
Refrigerate for at least 2 hours before serving.
Creamy Lime Sherbet
1 cup Sugar
1 envelope unflavored gelatin
2 cup milk, scalded
2 c half & half
⅔ cup Pompeii Lime Juice
Combine sugar & gelatin in large bowl. Add scalded milk; stir until sugar and gelatin is dissolved.
Add half & half and Pompeii Lime Juice;
stirring well. (mixture will appear slightly
Pour mixture into freezer can of a ½ gallon hand turned
or electric freezer.
Freeze according to manufacturer's instructions.
Let ripen at least 1 hour before serving.
Makes approx. ½ gallon.
Apple Cobbler, Creamy Lime Sherbet
~~Caramel Apple & Sea Salt
End your meal with a great tasting dessert or make it a late night snack
What you will need:
1 pound of apples
Serving size 4 people
- Season fresh cut apples with 2 tablespoons of Caramel Apple & Sea Salt Mix per each pound of cut apples.
Saute' seasoned apples over high heat to brown.
Place apples in pie dish and cover with your favorite cobbler crumb topping.
Bake in a preheated 375*F oven for 25-30 minutes.
~~ Replace the cobbler crumble with two scoops of vanilla or vanilla bean ice cream. Add the ice cream while apples are still hot.
Wanna kick it up? Drizzle warm caramel over the ice cream and apple combo. The best!