Ginger Lime Bundt Cake

Once upon a time, I considered myself a less than average baker—sometimes successful every now and then, while at more times than not—unsuccessful. Basically, I could never seem to hit a homerun when it came to this mixing and blending thing. Well, boy how things have certainly changed over the past several years.

Nowadays, I look forward to challenging myself to create and make all sorts of sweet treats—cakes, cookies, cupcakes, pastries—you name it and today I’m happy to say that I have overcome any paranoia I had about BAKING! See I now realize that if it does not work the first time, it only mean its back to the drawing board in my food laboratory, and without being overly concerned or beating myself up over a kitchen failure or recipe disaster.

So how did I overcome these feelings of inadequacy about baking? Well, I just allowed these three simple words of Nike to be my inspiration here, and that is to “Just Do It” as well as this infamous and encouraging saying, “If at first you don’t succeed, then try and try again,” and that was all there was to it, and I have been baking ever since, perfecting any recipe creation of mine as I go and where needed. Anyway, here is one such recipe I developed less than a year ago. The combination of ginger and lime blend really work well here, making for a winning dessert recipe, plus it was super moist.

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Ginger Lime Bundt Cake

Ingredients

• 2 cups Self Rising Flour unbleached
• 1/2 tsp Salt
• 2 sticks Organic Butter, softened unsalted
• 1-1/2 cups Sugar organic
• 2 large Eggs, room temperature free range
• 1-1/4 tsp Vanilla Extract or Vanilla Bean
• !/2 cup Vegetable Oil
• 3/4 cup Whole Milk organic
• 2 Limes zest and juice
• 1-1/2 tbsp Fresh Ginger grated

Instructions

1. In a mixing bowl, cream together the butter and sugar.

2. Add to room temp eggs, one at a time. Continue mixing until combined. Then add the vanilla, lime juice and oil, and blend in for one minute.

3. Slowly add dry to wet in no more than 3 batches, alternating with the milk, and ending with the flour, being careful to not overmix the cake batter.

4. Fold in the lime zest by hand with a spatula.

5. Bake in a greased and floured bundt pan at 350 degrees for 35 minutes.

Recipe Notes

Instead of whole milk, buttermilk can be substituted if preferred, making for an even moister and richer cake.