Burst Of Lime Ginger Cake Recipe

Name: Burst Of Lime Ginger Cake
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: Cooking spray, as needed; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 2 large eggs; 1 cup milk; 1/2 cup molasses; 1/2 cup (1 stick) plus 2 tablespoons margarine; 1 1/6 cups granulated sugar; 8 ounces cream cheese, softened; 2 teaspoons lime zest; 4 tablespoons fresh lime juice; 1 large egg; 3 tablespoons cornstarch; 1 cup water

A zesty and irresistible explosion of lime and ginger! This moist and flavorful cake from Conagra features a creamy lime filling and a tangy lime sauce, creating a perfect balance of sweet and tart. Perfect for afternoon tea, special occasions, or a delightful everyday treat.

Prep Time 20 mins

Cook Time 90 mins

Calories 430.8 kcal

Protein 12g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Burst Of Lime Ginger Cake

Cooking spray, as needed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 large eggs
1 cup milk
1/2 cup molasses
1/2 cup (1 stick) plus 2 tablespoons margarine
1 1/6 cups granulated sugar
8 ounces cream cheese, softened
2 teaspoons lime zest
4 tablespoons fresh lime juice
1 large egg
3 tablespoons cornstarch
1 cup water

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How to Make Burst Of Lime Ginger Cake

Preheat oven to 350°F (175°C). Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger. Set aside.
In a separate medium bowl, whisk together 2 large eggs, 1 cup milk, and 1/2 cup molasses until well combined. Set aside.
In a large bowl, cream together 1/2 cup (1 stick) softened margarine and 1/3 cup granulated sugar using an electric mixer until light and fluffy.
Gradually add the dry ingredients (step 2) and the wet ingredients (step 5) to the creamed mixture, alternating between the two and mixing on low speed after each addition until just combined. Scrape down the sides of the bowl as needed.
Beat on medium speed for 2 minutes.
Pour half of the batter into the prepared pan.
In a small bowl, beat together 8 ounces cream cheese (softened), 1 teaspoon lime zest, 2 tablespoons lime juice, 1 large egg, 1/3 cup granulated sugar, and 1 tablespoon cornstarch until smooth and creamy.
Spoon the cream cheese mixture evenly over the batter in the pan.
Top with the remaining batter.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 45 minutes.
Remove the cake from the pan and let it cool completely on a wire rack.
While the cake is cooling, prepare the sauce:
In a medium saucepan, whisk together 1/2 cup granulated sugar and 2 tablespoons cornstarch.
Gradually whisk in 1 cup water until smooth.
Cook over medium-high heat for 5 minutes, or until thickened, stirring constantly.
Remove from heat and stir in 2 tablespoons margarine, 1 teaspoon lime zest, and 2 tablespoons lime juice until well blended.
Once the cake is completely cool, cut into 12 slices and serve warm with the lime sauce drizzled over the top.