Hey There out there,
Rain Dance worked! Google is my friend!
Staci Cornbread is downstairs baking a KeyLime Pound Cake for Mike. I don't care for Key Lime pie because of the texture more than anything else but, pound cake I love. This might be right up my alley. Winner!


I'm upstairs in a puzzle over squaring up this table topper I'm making. The all beige with spots of red/green thingy I showed last time. Adding the final wide border. Wider than I think I want so I can quilt it and then trim.

Final to is below!


These are the fabrics for the backing. I love this polka dot. The white is really off-white. It will be a great surprise on the back.

Here's the final backing ready for quilting. That's for another day. I hit the garage with the side of the van yesterday so I'm putting off working with heavy equipment for a while.
Staci Cornbread is making noise down in the kitchen.
Check this out! And, yes, it's yummy!!!!!!
Has a key lime glaze on the top and is soft and fluffy inside.
Fat cells prepare for incoming!!!!!




Staci said she cut this in half so it would fit in a bread pan
and add more lime zest to the batter.
She also said next time she will make twice the amount of glaze.
The recipe was found Southern Living Magazine and is from the kitchen
of Kathleen Blackman in Ponce Inlet, Florida.
Read all directions before beginning.
Key Lime Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all purpose flour
1.2 tsp. baking powder
1/8 tsp. salt
1 cup milk
1 tsp. vanilla extract
1 tsp. lime zest
1/4 cup fresh Key lime juice
Key lime glaze ingredients (see below)
1. Preheat oven to 325 degrees. Beat butter and shortening at medium speed with a heavy-duty electric mixer until creamy. Gradually add sugar , beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
2. Stir together flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12 cup) tube pan.
3. Bake at 325 degrees for one hour and 15 minutes to an hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Prepare Key lime Glaze and immediately brush over top and sides of cake. Cool completely. (about 1 hour)
Key Lime Glaze
Whisk together 1 cup powdered sugar, 2 Tbsp. fresh Key lime juice and 1/2 tsp. vanilla extract until smooth. Use immediately.
Hey, I'm out!