Cake to Recover

My sweet hubby just bought me the new 2011 Nike AirMax in black/hot pink. I'm in LOVE with them. I took them out for a test-run today around my apartment complex. They felt great and I didn't feel too skittish about being outside. <---The reason I say that is....the last time I went for a run outside with my dog, I was attacked by a pitbull and had to go to the ER and stitched up. It has been two years since then and this is the first time I've kind of put myself in the same atmosphere. I am by no means a runner-runner....I have no control over my breathing and find it hard mentally to make myself keep going when I feel I can't breathe right. This will take time. However, with it being so easy to just put my shoes on and go outside to run, it might be what I need to be more constant with this exercise.

ANYWAY

As stated in my previous post, I had some horrible news earlier today. With that black cloud over my day and my new-found eagerness to exercise more, I decided to make myself (and give half of it to my close relatives since I obviously can't eat it all by myself) a cake. Not just any cake though. This looks soooo yummy! I combined a few recipes together for this.

 

Key Lime Pound Cake

YIELD: Makes 12 servings                                          TOTAL: 2 HOURS, 45 MINUTES

Ingredients

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/4 cup fresh Key lime juice
• Key Lime Glaze

• Ingredients
• 1 cup powdered sugar
• 2 tablespoons fresh Key lime juice
• 1/2 teaspoon vanilla extract
• Preparation
• Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.

Preparation

• Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
• 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.
• Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
• Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

Lime Whipped Cream

Ingredients:

Servings:

10-12

• 1 cup whipping cream
• 3 tablespoons powdered sugar
• 3 teaspoons fresh lime juice
• 2 teaspoons fine grated fresh lime rind

Directions:

Prep Time: 10 mins

1. Beat cream on high speed until it begins to thicken.
2. Gradually add sugar.
3. Continue beating and add lemon juice.
4. Beat until soft peaks form.
5. Fold lemon rinds in by hand.
6. Refrigerate.

 PHOTOS TO COME!

Each time I post, I am closer to something I've wanted