Raspberry Limeade Cake Recipes

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RASPBERRY-LEMONADE CAKE



Raspberry-Lemonade Cake image

Betty Crocker created the poke cake, a cake that's poked after baking so the topping forms pockets of wonderfulness. Try this delicious citrus-berry combo.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 11

1 cup very hot water
1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
1 box Betty Crocker™ Super Moist™ white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container Betty Crocker™ Whipped vanilla frosting
1 cup Cool Whip frozen whipped topping, thawed
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
  • In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
  • Bake 25 to 31 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
  • In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 2 g

RASPBERRY LIME POKE CAKE



Raspberry Lime Poke Cake image

Betty Crocker™ Super Moist™ white cake showcases ribbons of raspberry and lime flavor and gorgeous colors in our luscious Raspberry Lime Poke Cake.

Provided by Brooke Lark

Categories     Dessert

Time 4h

Yield 8

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 cups boiling water
1 box. (4-serving size) Jell-O™ raspberry-flavored gelatin
1 box. (4-serving size) Jell-O™ lime-flavored gelatin
1 container (16 oz) frozen whipped topping, thawed

Steps:

  • Make and bake cake mix as directed on box in 2 (9-inch) round cake pans, using water, oil and egg whites. Cool completely, about 1 hour.
  • Return cooled cake layers into 2 clean 9-inch round cake pans. With thin stirring straw, toothpick or skewer, pierce cakes at 1/2-inch intervals.
  • In 2 separate medium bowls, add 1 cup of the boiling water into each flavor of gelatin. Beat each with whisk until completely dissolved. With large spoon, drizzle raspberry gelatin over 1 cake; drizzle green gelatin over remaining cake. Refrigerate 1 to 3 hours to allow gelatin to set up in cakes.
  • To remove cakes from pans, dip pans in warm water 10 seconds. Unmold 1 cake onto serving platter; spread 1 1/2 cups of the whipped topping on top of cake. Unmold second cake; carefully place on first cake on platter.
  • Frost entire cake with remaining whipped topping. Refrigerate 1 hour before serving, or until ready to serve.

Nutrition Facts : ServingSize 1 Serving

RASPBERRY & BLUEBERRY LIME DRIZZLE CAKE



Raspberry & blueberry lime drizzle cake image

The perfect teatime treat, this moist and fruity cake is easy baking at its best

Provided by Good Food team

Categories     Afternoon tea, Buffet, Treat

Time 1h25m

Yield Cuts into 12 pieces

Number Of Ingredients 10

225g softened butter , plus extra for greasing
225g golden caster sugar
4medium eggs
2 limes , grated zest and juice
250g self-raising flour , sifted with a pinch of salt, plus extra flour
25g ground almond
100g each blueberry and raspberries
8 tbsp lime juice (about 4 limes)
1 lime , grated zest
140g golden caster sugar

Steps:

  • Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
  • Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
  • Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
  • Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
  • Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
  • Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

Nutrition Facts : Calories 370 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

RASPBERRY LIMEADE CAKE



Raspberry Limeade Cake image

Time 3h

Number Of Ingredients 24

3/4 cup butter softened
2 cups sugar
1 tbs lime zest
3/4 cup limeade concentrate
5 large eggs
3 3/4 cup all-purpose flour
2 3/4 tsp baking powder
1 1/2 cup whole buttermilk
raspberry filling (see below)
cream cheese icing (see below)
garnish of lime slices and whole raspberries
1 (10 oz.) package of frozen raspberries
----------------------------------
1/2 cup sugar
2 tbs cornstarch
3 egg yolks
1 tbs fresh lemon juice
1/4 cup butter cut in pieces
----------------------------------
1 (8 oz.) package of cream cheese, softened
1/2 cup butter, softened
3 tbs limeade concentrate
1 tbs lime zest
5 cup confectioners' sugar

Steps:

  • CAKE: Preheat over to 350 degrees F Spray three 9 inch round cake pans with non-stick cooking spray. In a large bowl beat butter, sugar and lime zest at medium speed with an electric mixer until fluffy. Add limeade concentrate, beating until combined (mixture will look curdled). Add eggs, one at a time, beating well after each addition. In a medium bowl combine flour and baking powder. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just enough to combine after each addition. Pour batter evenly into prepared pans and bake for 17-20 minutes until wooden skewer comes out clean from center. Let cool in pans for 10 minutes once finished baking and then remove cakes from pans. Allow to cool completely on wire racks. Once cooled, spread raspberry filling evenly between layers and ice with cream cheese frosting. Garnish as desired. ---------------------------------- RASPBERRY FILLING: Blend raspberries until smooth in a food processor. Strain mixture and discard solids. In a medium saucepan, combine sugar and cornstarch. Add raspberry puree, egg yolks, and lemon juice, whisking to combine. Cook over medium heat whisking constantly, for 7 to 8 minutes or until very thick. Remove from heat, whisk in butter gradually until melted. Cool mixture slightly then cover and refrigerate for at least 2 hours. ---------------------------------- LIME CREAM CHEESE FROSTING: In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy. Add limeade concentrate and lime zest, beating at low speed until combined. Gradually add confectioners' sugar, beating until smooth.

Nutrition Facts : ServingSize 1

SPARKLING RASPBERRY LIMEADE



Sparkling Raspberry Limeade image

Provided by Patrick and Gina Neely : Food Network

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

1 cup sugar
6 ounces raspberries, plus more for garnish (about 3/4 cup)
1 cup freshly squeezed lime juice (16 to 25 limes)
1 liter club soda
1 lime, thinly sliced, for serving

Steps:

  • Add the sugar, raspberries and 1 cup water to a medium saucepan and bring to a simmer. Stir until the sugar dissolves. Press the berries with the back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain, discarding the solids.
  • Combine the cooled raspberry syrup, lime juice and club soda in a large pitcher. Pour into tall glasses filled with ice and garnish with the lime slices and a few extra berries.

SPARKLING RASPBERRY LIMEADE



Sparkling Raspberry Limeade image

Provided by Patrick and Gina Neely : Food Network

Categories     beverage

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup sugar
6 ounces raspberries, plus more for garnish
1 cup freshly squeezed lime juice (from about 10 limes)
1 liter club soda
Ice, for serving
1 lime, thinly sliced, for garnish

Steps:

  • Add the sugar, 1 cup water and berries to a medium saucepan and bring to a simmer. Stir until the sugar has dissolved and press against the berries with the back of the wooden spoon so their juices leach into the mixture. Let sit and steep until cool.
  • In a large pitcher, combine the cooled raspberry simple syrup, lime juice and club soda. Pour into tall glasses filled with ice and garnish with a slice of lime and a few extra berries for garnish.

RASPBERRY LIMEADE



Raspberry Limeade image

Categories     Non-Alcoholic     Blender     Food Processor     Berry     Fruit     Fourth of July     Picnic     Kid-Friendly     Backyard BBQ     Raspberry     Lime     Summer     Shower     Party     Gourmet     Drink     Small Plates

Yield Makes about 5 cups, serving 4.

Number Of Ingredients 5

2 cups raspberries
3 1/2 cups water
3/4 cup sugar, or to taste
1 cup fresh lime juice
Mint sprigs for garnish

Steps:

  • In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar, and the lime juice and stir the mixture until the sugar is dissolved. Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.

RASPBERRY, LIME AND RICOTTA CAKE



Raspberry, Lime and Ricotta Cake image

From Australian Women's Weekly cooking show by chef Diane Temple. Add the raspberries while still frozen so they don't bleed into the cake.

Provided by Lee_tah

Categories     Dessert

Time 1h10m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 11

250 g ricotta cheese
250 g sugar
3 teaspoons lime rind, grated
1 teaspoon coconut extract
2 egg yolks
2 1/8 cups self-raising flour, sifted
2/3 cup macaroons, crushed
2/3 cup milk
2 egg whites
150 g frozen raspberries
4 tablespoons icing sugar, for dusting

Steps:

  • Preheat oven to 180°C (350F) or 160°C fan-forced. Grease and line a 20cm round cake pan.
  • Cream together ricotta cheese, sugar, lime rind and coconut extract. Mix until smooth and creamy, them add egg yolk. In another bowl, mix flour and coconut macaroon crumbs. Fold in the flour mix alternatively with the milk until combined. Beat egg whites to firm peaks. Fold egg whites into the cake mixture. Spoon into prepared pan and sprinkle throught frozen raspberries. Spread batter evenly around pan.
  • Bake for about 50 minutes or until a toothpick comes out clean. If the cake starts to get too dark, cover with foil while baking.
  • Leave in the cake pan five minutes before taking out and cool on a wire rack. Dust with icing sugar for serving.

Nutrition Facts : Calories 207.8, Fat 3.3, SaturatedFat 1.9, Cholesterol 35.2, Sodium 252.7, Carbohydrate 39.9, Fiber 0.9, Sugar 25.2, Protein 4.9

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