Over a Cup of Coffee: Thinking fruit
It must be the spring-like weather or something, but I have been hungry for fruit lately. So last week I promised a recipe for Key Lime Cake, from my file of old clippings, in this week’s “Over a Cup of Coffee.” Since my husband Lyle doesn’t care for lime or lemon, it isn’t likely that I’ll bake this cake until we have some company, so if you try the recipe let me know how you like it.
Also in this week’s column I’m including a recipe for “Pudding Fruit Salad.” I have made several variations of the recipe, all using instant vanilla pudding, and everyone enjoys the salad. If you can’t find kiwi, don’t let that stop you from making the salad. It will still be delicious.
Key Lime Cake
1 package lemon cake mix
1 package lemon instant pudding mix
4 eggs, beaten
1 cup Canola oil
1 cup water
½ cup lime juice
2 cups confectioners’ sugar
Preheat the oven to 325 degrees. Grease and flour a 9×13-inch cake pan. Combine the cake mix, pudding mix, eggs, Canola oil, water, and 2 tablespoons lime juice. Mix well and pour into the cake pan. Bake at 325 degrees for 45 to 60 minutes, until cake tests done. Then cool 10 minutes. Pick the cake with a table fork. Combine the confectioners’ sugar with the rest of the limejuice in a small bowl. Mix well. Pour over the warm cake. Serve the cake with whipped topping or Key lime sherbet.
Pudding Fruit Salad
1 large box vanilla instant pudding
2 cans mandarin oranges, drain and reserve liquid
1 or 2 cans pineapple chunks, drain and reserve liquid
1 cup strawberries
Put 1 ½ cups reserved juice in a microwave-safe bowl and zap for 2 to 3 minutes. Add pudding and stir. Add cut-up fruit and chill.
Recently, we have been enjoying “Cabbage Salad” made from shredded cabbage, cut-up apples, sliced bananas and a dressing made from a little Miracle Whip, sugar and cream. Delicious!
If you have recipes that you would like to share with readers, call me at 970-824-8809 or write to me at PO Box 415, Craig 81626. Happy February!
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