With spring time and spring break quickly approaching, I’ve decided to share with you my favorite spring time recipe!
For those of you whose dream spring break is similar to that of MTV’s in Las Vegas, then you would be disappointed to spend the break with me. Don’t get me wrong, I love to have a good time, but I also like to relax every now and then, and that is what I plan to do during my break this year. Aside from hanging out at home, I also hope to spend part of my relaxing week at my favorite warm weather destination – Pawley’s Island, South Carolina!
Pawley’s is about 25 miles south of Myrtle Beach and 70 miles north of Charleston. Not only do I love the weather and scenery, I love knowing I always have a place to stay, as well. My Poppie has lived there with his wife, Susan, for 15 or 16 years now, and they always welcome and entertain me each time I visit. When I was younger, they began referring to their home as "Camp Poppie," and it has stuck ever since. My little cousins now use it, too!
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| Poppie and Susan! |
One of my fondest childhood memories of being at Camp Poppie is playing a game in the ocean that we called “Oh no!” I would sit on top of a float and face shore, while my Poppie held on to it until a big wave (or what seemed to be a big wave at the time) emerged. He would then let go and as he did we both yelled “Oh no!” I rode the float into shore, grabbed my float, and swam out to play again and again and again. Poppie and I laughed and played this game for hours at a time, but when we weren't at the beach, I was having just as much fun at their house.
Many kids play outside or ride their bikes around when at the beach. I on the other hand, spent my time in the kitchen. My idea of fun was drawing the table setting repeatedly and making lists of recipes I wanted Susan and I to try. We didn’t save any of my drawings, but a list of recipes I made still remains in their Pawley’s Island cookbook, titled Blessed Isle.
To this day, I still have my fun in their kitchen. A few years ago, Susan and I found a recipe for Key Lime Cake that has now become one of my favorites. Its fruity flavor and bright color are what make it such a springtime treat! The cake has the perfect balance between the cake's tartness and the rich, creamy flavor of the icing. The recipe below is for making the cake from scratch, but for those looking to take a simpler route, I have included the boxed cake mix recipe, as well!
Cake:
From scratch:
3 oz package lime flavored gelatin
1 1/2 cups granulated sugar
2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice, fresh
1 Tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup key lime juice
1/2 cup confectioners' sugar
1. Preheat oven to 350 degrees and flour 3 9-inch-round cake pans.
2. In a large bowl, mix gelatin, sugar, flour, salt, baking powder, and baking soda.
3. Then, add the eggs, oil, orange juice, lemon juice, and vanilla.
4. Divide batter evenly among the 3 pans and bake for 35 to 40 minutes.
5. Once you remove the pans from the oven, let them cool in the pan for 5 to 10 minutes, then turn onto cooling racks.
Cake mix:
1 box lemon cake mix
4 eggs
1 1/3 cup oil
3/4 cup orange juice
1 (3oz) package lime gelatin
1/4 cup lime juice
1. Mix together cake mix, eggs, oil, orange juice, lime juice, and gelatin.
2. Pour into 3 9-inch-round greased cake pans.
3. Bake at 350 degrees for 25-30 minutes.
4. Once removed from oven, let cool for a bit in the pans.
5. Then punch small holes in the top of cake and pour some of the lime juice over the holes.
6. Once cooled a bit more, transfer to cooling racks. Apply the icing when cake is finally completely cooled.
5. Then punch small holes in the top of cake and pour some of the lime juice over the holes.
6. Once cooled a bit more, transfer to cooling racks. Apply the icing when cake is finally completely cooled.
Icing:
1 (16oz) box powdered sugar (confectioners’)
1 (8oz) package cream cheese
1/2 stick of butter
1. Cream butter and cream cheese
2. Beat in confectioners’ sugar until the mixture is smooth.
3. Spread icing between layers, on the sides, and top of cake
4. Slice, eat, and enjoy!
Leaving Camp Poppie was always a gloomy time. However, that sad day always comes, and I am forced to pack my bags, say my goodbyes and I love yous, hop in the car, and head home. But ever since I can remember, right before driving away, my Poppie and I always put our pointer fingers up to the window of the seat I am sitting in. Having our fingers touch through the glass is our own little way of saying goodbye until next time.
So, if you're looking to have fun in your own kitchen this season, I encourage you to try out this recipe and enjoy its tastes of spring!
