Ronan's Uncle Greg is known around the world for his stunningly delicious southern pound cake. All of my friends who have tried it fall over themselves to get more of it- one bite and you are hooked. Greg has tried to teach me how to make it, but it involves too much chemistry, timing, intuition, superstition and magic that I never get it right. Once, when we were baking the cake together, he yelled at me to, "stop stomping around the kitchen like clumsy bull... you'll make the cake fall!"
"Texture is good- very fluffy... a nice, soft cake"
Taking his recipe as inspiration we set out to bake a California style cake using the fresh Mexican limes that yesterday's storm had blown off our tree (thank you Nana... yes, the lime tree you gave us is *still* a heavy producer of delicious fruit). We used both the juice and the zest- Ronan had a blast helping squeeze the tiny little limes using a citrus press.
The key flavor ingredient- fresh Mexican limes from the tree.
The cake turned out better than we hoped. It was lighter than expected (given the 20 tablespoons of butter and 2 1/4 cups of sugar) and the Mexican lime flavor was superb. The only complaint was the thin glaze that simply ran off the sides when applied.
"Hmm... it's good, don't get me wrong, but I preferred the teriyaki skirt steak we had for dinner"
Delicious though it was, our cake did not compare to Greg's original southern version (which he serves with Haagen Dazs Butter Pecan ice cream). However, for a baking-challenged-family with only clumsy left feet, this Mexican lime concoction will suffice.