Oprah’s 2004 favorite Gourmet Florida Key Lime Bundt Cake recipe is incredibly delicious and has become a family favorite in Grandma’s kitchen. The Oprah Winfrey Show had an annual segment called Oprah’s Favorite Things, or “The O List”, as it is sometimes referred.
Typically aired during the Thanksgiving holiday season, Oprah shared with her audience a list of things she believes are great gift ideas and products, and audience members participating in the taping of the segment receive free gifts to take home from her favorite things on that year’s list.
If you like key lime pie, you will love this key lime pound cake with the cream cheese glaze. Just be sure to use Nellie & Joe’s Key Lime Juice to make this tangy, lime, gourmet cake in a bundt pan.
O, The Oprah Magazine
It’s no wonder why Oprah’s favorite things was the most watched episode in the history of the show, that is, until Oprah canceled her popular favorite things show in 2009.
Gourmet Florida Key Lime Bundt Cake
Key Lime Bundt cake directions and ingredients:
*Nellie & Joe’s Famous Key Lime Juice
Cake:
2 Cups extra fine sugar (C&H Baking Sugar)
Zest of three key limes, (2 if using limes) finely minced
1 Cup unsalted butter, room temperature
4 eggs
2 yolks
2 Teaspoons vanilla extract
2 Tablespoons key lime juice
1/2 Teaspoon lime oil or lemon extract
1-1/3 Cups heavy cream
3-3/4 Cups all purpose flour
4 Teaspoons baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
Key Lime Syrup:
3/4 Cup water
1/2 Cup key lime juice
1-1/2 Cups sugar
1/2 Teaspoon lime oil or lemon extract
Cream Cheese Glaze:
8 ounces cream cheese
1 tablespoon unsalted butter
1 tablespoon key lime juice
1/2 teaspoon vanilla
1 tablespoon each, lemon and lime zest, finely minced
1 1/4 – 1 1/2 cups sifted confectioner’s sugar
Preheat the oven to 350 F. Spray 12-cup Bundt pan with nonstick cooking spray.
Mix together sugar and zest for 2 minutes to help release the oils. Add butter to the sugar and zest and cream mixture. Blend in eggs, yolks, and extracts on low to blend, scraping bowl. Add in remaining ingredients and blend into a smooth batter.
Pour batter into cake pan and bake for 1 hour or until cake tests done. Cake will be lightly golden brown and firm to the touch when you press your fingers on it.
While cake is baking, make Key Lime Syrup:
In a small sauce pan, bring all syrup ingredients to a boil and simmer 5 minutes.
When cake is done, remove from oven and pour all but approximately 1/3 cup of the syrup over cake while still in the Bundt pan. Pour so syrup goes down sides and around the center tube. Set reserved 1/3 cup syrup, set aside. Let cake cool for 15 minutes and invert onto serving dish. With pastry brush, coat the top of the cake where glaze didn’t reach, with the remaining syrup.
Let cake cool completely and glaze with Cream Cheese Glaze.
Cream Cheese Glaze directions:
Soften cream cheese and cream with butter. Stir in lime juice, vanilla, and lime zest. Fold in confectioner’s sugar to make a soft, drippy glaze. If glaze is not the right consistency to drizzle, thin by adding 1 teaspoon at a time of hot water and stirring to mix well until glaze reaches the desired consistency. Drizzle over cooled cake. Allow to set. Yield Serves 12-16. Enjoy!
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