Key Lime Cake (2 Of 2)

To make cake: Preheat oven to 350 degrees. Brush the inside of an 8-inch
(6-cup) bundt or a 9-inch (8-cup) spring form tube pan with margarine or
oil or spray with nonstick cooking spray. Set aside. In a small mixing
bowl, stir together flour, baking powder and salt. In a large mixing bowl,
beat margarine (or butter and oil) with electric beaters until softened and
blended. Gradually add sugar and beat until well blended. Gradually beat in
eggs. Beat in lime zest and juice. Using a wooden spoon or rubber spatula,
alternatively stir the dry ingredients and buttermilk into the egg mixture,
beginning and ending with the dry ingredients. Spoon the mixture into the
prepared pan and bake for 45 to 50 minutes, or until a cake tester inserted
into the center comes out clean and the cake starts to pull away from the
sides of the pan. Loosen edges and invert onto a wire rack set over a
plate. To make syrup: In a small bowl, whisk together confectioners’ sugar
and lime juice. While the cake is still warm, poke holes in it using a
skewer or cake tester. Slowly spoon the lime syrup over the cake, spooning
any juice that accumulates on the plate below over the cake. (The cake can
be prepared ahead and stored, covered, in the refrigerator for up to 24
hours. Bring to room temperature before serving.) Just before serving, sift
a little confectioners’ sugar over the cake. Serves 8.

345 calories per serving: 10 grams fat, 259 mg sodium and 54 mg
cholesterol. COMMENTS: The shrubby Key lime tree, with its thorny branches,
produces yellow limes that resemble small lemons. Since Key limes can be
expensive and are not always easy to find, Persian (green) limes or bottled
Key lime juice from the local grocery store can be substituted.