Fearsome Bakes


Key Lime Cake! Woohoo!

Fearsome's Soon Will Be World Famous Key Lime Cake

Fearsome’s  – Soon Will Be –  World Famous Key Lime Cake

For the cake you will need: 1 box yellow cake mix, 1 – 3.4 ounce package instant lemon pudding, 1 cup water, 1/2 cup vegetable oil, 1/2 (1 stick) cup melted butter, 4 large eggs, 2 tablespoons of key lime juice, 1 teaspoon pure vanilla extract, 3 drops of green food color.

Preheat oven to 350 degrees F. Lightly spray two 9 inch round cake pans with cooking spray. In a large bowl combine all ingredients with a mixer on low until all wet, about 30 seconds, then increase speed to medium and beat for about two minutes. Fold into both cake pans and bake until sides just pull away from side of pans and a toothpick comes out of center clean, about 25-30 minutes depending on your oven. Cool in pans for 10 minutes then flip one layer onto cake plate, flip other onto towel or paper to cool.

Glaze for layer on cake plate: In a bowl combine 1 cup confectioners sugar and two teaspoons Key Lime juice simply stirring with a spoon until smooth and creamy then spread glaze over the layer on the cake plate while cake is still cooling. Then let cool completely.

For the icing you will need: 8 oz room temperature cream cheese, 1/4 cup (1/2 stick) room temperature butter, 1 – 16 ounce box confectioners sugar, 1 teaspoon Key Lime zest, 1 teaspoon Key Lime Juice, 1/2 teaspoon pure vanilla extract. Add all ingredients into a medium mixing bowl and beat with electric mixer until smooth.

Ice first layer over the glaze, add second layer and ice whole cake.




CAKE …Enjoy!


By Reader Request…. Kentucky Butter Cake Recipe

Ok it is delicious. Way and I mean WAY!

Busy Beard here, I baked a second one today for my Sunday morning group, they is gonna love it!

here it is….Kentucky Butter cake……

preheat oven to 325 degrees F , grease and flour a bundt cake pan (I use Baker’s Joy as it’s easier)

In a sauce pan place 1/3 cup real salted butter, 3/4 cup sugar, 2 teaspoons of pure Vanilla extract, and 3 tablespoons water. Set this on the stove top, not on burner but stove top. You just let it melt and do it’s thing while the cake bakes. Do not cook, stir or boil it, just let it set on the warm stove top.

In a medium to large mixing bowl place 1 cup room temperature (soft) real salted butter, 3 cups all purpose flour (not sifted), 2 cups of sugar, 4 eggs, 1 cup buttermilk, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons of pure Vanilla extract. Mix with a spatula until all is moist then using mixer on low for about 30 seconds and increase to a medium high speed and beat for an additional 2 1/2 minutes. Pour into bundt pan and bake at 325 for 1 hour.

Just before cake comes out of oven, make sure Butter is melted completely in sauce pan (if not add just enough heat from a burner to do so) and stir the contents of the sauce pan on the stove just enough to lift the sugar up into it but leaving the sugar granular in the mix….say about 5-10 times around….that’s all.

Take cake out of oven and immediately, leaving cake in the pan, using a tooth pic poke holes in the cake all over and then spoon the sugar butter mixture from the sauce pan onto the hot cake in its pan. It will still be very granular runny sugar and this is what you want as it will give the bottom of the cake a crispy butter/sugar bottom. Let cake cool about an hour (this lets the sugar form a crystal crust on the bottom as butter soaks into cake) before taking out of the pan.

Once out of the pan and on the cake plate sprinkle powdered sugar lightly over it and then it’s ready to serve.

Note:  Above is the original recipe and it is to die for if you are a butter pound cake fan. I’ve looked for a good pound cake recipe for years and have never found one this good or this easy to make. The second one is pictured below in process….I will add the finished pic when it cools and is out on the cake plate. Enjoy!