Рецепт Key Lime Parfaits in a Jar
A tender cake bathed in bourbon, butter and sugar…Calgon take me away! A funny thing happened on the way to bliss with this cake. Allow me to explain. My intention was make this for our Mother’s Day dinner, which by the way was hosted by the newly engaged couple. After baking and glazing it I thought the crust was too dark and that it would be tough and dry. I decided to bake another cake (Strawberry) and save this one for cake truffles. You know I don’t throw out many desserts. Naturally I had to taste it first. Sweet Mother of Pearl this cake was soooo good.
The zesty bourbon glaze was heavenly! I’ve had a case of small mason jars sitting on the flour next to my oven for almost a year and they were about to be called into service. Jar cakes are the perfect individual serving or party favor and you can fill them with whatever you like. Jars can be decorated to fit any theme or color palette and are great on a dessert table. Assembly takes a little extra time but it’s worth it. This post is a bit lengthy but also worth it. Read on and enjoy!
- Key Lime Bourbon Jar Cakes
- 1 cup butter
- 2 cups sugar
- 5 eggs
- 3 cups all purpose flour
- ½ tsp baking powder
- 1 cup milk
- 2 TBS Southern Comfort Bourbon
- 1 TBS key lime zest
- 2 tsp key lime juice
- 1 ½ tsp vanilla paste
- ½ tsp lemon juice
- Key Lime Glaze
- ¼ cup sugar
- ¼ cup butter
- 2 TBS key lime juice
- 3 TBS Southern Comfort Bourbon
- Cream Cheese Filling
- 2 – 8 oz pkgs cream cheese, softened
- 2/3 cup powdered sugar
- 3 TBS key lime juice
- 1 cup of whipping cream
1 packet Whip It
Preheat oven to 325° and prepare a 12 cup or 10 inch tube pan for baking. Sift together the flour and baking powder. In a large bowl cream the butter and shortening. Then gradually add the sugar. Once upon a time I would just dump all of the sugar in at once. Now that I’m learning to take my time and really pay attention I understand that gradually adding the sugar makes for a creamier blend with butter and my mixer appreciates it also. Patience grasshopper.
Beat in the eggs one at a time. The next step is to add flour mixture alternately with the milk. Mix just until the last bit of flour has been incorporated. Over mixing will result in a tough cake. Stir in remaining ingredients.
Bake for 50-60 minutes or until cake tests done. While the cake is baking make the glaze.
For the Glaze – Combine sugar, butter and key lime juice in a small saucepan. Let it boil for a minute, stirring constantly, and please watch it closely. Stir with a long handled wooden spoon or heat resistant spatula. If it splatters on you it will feel like napalm. Not that I know what that feels like mind you it just sounds like an accurate description. Remove from heat and stir in bourbon. Allow the cake to cool in the pan for 10 minutes and then turn it out onto a wire rack. While warm prick the top of the cake with a fork and pour the glaze over the warm cake.
For the Cream Cheese Filling – Beat softened cream cheese, powdered sugar and lemon juice and set aside. In a separate bowl whip the cream with the Whip It. Whip It is a stabilizer that allows whip cream to hold up at room temperature without wilting. Gently fold the whipped cream into the cream cheese cream mixture and refrigerate until ready to assemble the parfaits.
Cut medium size slices of pound cake and then using a cookie cutter or jar lid, cut rounds from it. By the time I got to the end of the assembly I was free handing so don’t stress about the shape just get those babies in the jar. I filled a large disposable pastry bag with the Cream Cheese Filling so adding it to the jars would be easier. A reclosable plastic bag and or a steady hand would work just as well. Starting with the cake alternate layers with the filling until you get to the top. By this time the amount of calories and fat grams had ceased to faze me so I sprinkled a little grated white chocolate over the top. Add the lid and decorate the jar if desired.
Disclaimer – Tasting small pieces of cake along with a finger link of cream cheese filling is addictive. Standing up calories count and extra workout time will be needed.
Thanks Liz @That Skinny Chick Can Bake for the heads up on using Whip It!
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