DaMama's Kitchen

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Foodie Blog

Key Lime Cake and Lime Cream Cheese Frosting

Posted by DaMama on June 8, 2014 at 2:25 PM Comments comments (0)

Key Lime Cake


2 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon salt

3 large eggs

1 cup buttermilk

½ cup softened butter

½ cup coconut oil

2 teaspoons lime zest

¼ cup fresh squeezed lime juice

¼ cup soda water

Lime gelatin

1 teaspoon vanilla extract


Heat oven to 350*F. Prepare 3 (9-inch) cake pans with cooking spray or shortening and flour. Circles of parchment placed in the bottom of the cake pans helps to ensure no sticking as well.

Whisk together flour, sugar, baking powder and salt. Add eggs, buttermilk, butter, coconut oil, lime gelatin, lime zest and juice. Beat for 1 minute, until blended. Scrape down sides of bowl and beat on high for 1 minutes. Add soda water and vanilla. Beat on low for 15-30 seconds, until just blended.

Spread batter evenly in prepared pans, dividing equally. Bake for 20-25 minutes. When cake pulls away from the sides of pan and when a toothpick is inserted into the middle, comes out clean.

Lime Cream Cheese Frosting


2-8oz. packages cream cheese, softened

½ cup butter, softened

3 ½ cups powdered sugar

Juice of one lime

½ teaspoon lemon extract, to taste


Whip ingredients with hand mixer or stand up mixer until smooth and creamy. Taste, add more sugar or citrus flavoring as desired.



DaMama's Candied Pecans

Posted by DaMama on December 31, 2013 at 6:15 AM Comments comments (0)

Candied Pecans

1 pound pecans

1 egg white

2 TBS water

½ tsp vanilla extract

1 cup white sugar

1 tsp salt

1 tsp cinnamon


Preheat oven to 250*F. Spray non-stick on baking sheet or line with parchment.


Whip egg white, water and vanilla until frothy. In zip bag, mix together sugar, salt and cinnamon.


Coat pecans with egg white mixture evenly. Remove the nuts to bag, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.


Bake at 250*F for 1 hour. Stir every 15 minutes.