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Key Lime Rum Cake

On 22 May 2007 at 15:18, Charlotte wrote:

> The recipe please, for key lime rum cake.

Hello Charlotte,

See below.


Key Lime Rum Cake 


For the Cake: 

1 cup butter 
1/2 cup shortening 
2 cups white sugar 
5 eggs 
3 cups all-purpose flour 
1/2 tsp baking powder 
1 cup milk 
2 Tbsp rum 
1 Tbsp grated key lime zest 
2 tsp key lime juice 
1-1/2 tsp vanilla extract 
1/2 tsp lemon juice 

For the Glaze: 

1/4 cup white sugar 
1/4 cup butter 
2 tablespoons key lime juice 
3 tablespoons rum 


Preheat oven to 325F (160C). Grease and flour a 10-inch tube 
pan. Mix together the flour and baking powder. In a large bowl, 
cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar 
until light and fluffy. Beat in the eggs one at a time. Beat in 
the flour mixture alternately with the milk, mixing just until 
incorporated. Stir in 2 tablespoons rum, key lime zest, 2 
teaspoons key lime juice, vanilla extract and lemon juice. 

Pour batter into prepared pan. Bake in the preheated oven for 
90 minutes, or until a toothpick inserted into the center of 
the cake comes out clean. 

In the meantime, make the glaze by combining 1/4 cup sugar, 
1/4 cup butter and 2 tablespoons key lime juice in a small 
saucepan. Let it boil for a minute or two, stirring constantly. 
Remove from heat and stir in 3 tablespoons rum. 

Allow the cake to cool in pan 10 minutes. Turn it out onto 
wire rack. While warm, prick the top of cake in many places 
with a toothpick. Pour the glaze over the warm cake. Cool 
completely before serving. 

Charleston Popovers

On 23 May 2007 at 8:29, CFM wrote:

> Hi my name is Tammy
> In the 1980s there were restaurants in Canada and the U.S. called the
> Proud Popover. These were owned by the Magic Pan who in turn was owned
> by Quaker Oats.  Quaker Oats has since sold these restaurants.
> I worked at a Proud Popover restaurant in Toronto's Eaton Centre for
> about 6 months. 
> Practically every day I would eat a popover smoothered in a creamy
> cheesey chicken stew-like mass of deliciousness. Sorry this was 20
> years ago and I don't remember the actual name. They also did the same
> thing with beef - no cheese.
> I have tried for a while now to try and track down anyone who could
> help locate this long lost recipe.  
> What do you think.
> Tammy

Hi Tammy,

Well, "creamy cheesey chicken stew-like mass of deliciousness" does not compute. Sorry.

However, if what you mean is their "Charleston Popover", then see below.


Charleston Popovers

Popovers (see recipe)

1/2 cup (1 stick) margarine
2/3 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon paprika
3 tablespoons chicken base
1/4 cup warm water
3 1/2 cups milk
1/3 cup cooking sherry
1/2 pound sliced fresh mushrooms
1 3/4 pounds cooked cubed chicken
shredded cheddar cheese for garnish

Make popovers. Set aside to cool.

In large, oven-proof saucepan, melt margarine and slowly add flour, 
whisking frequently, to make roux. Cook 5 minutes over low heat.

In small bowl combine salt, white pepper, paprika and chicken base 
in warm water, stir to dissolve base. Add to roux mixture and whisk 
until mixture is paste consistency. Cook 5 minutes over low heat. 
Slowly add milk and stir. Add sherry, mushrooms and chicken and cook 
until mixture is heated through; 5 to 8 minutes.

Sprinkle mixture with cheese and place under broiler until cheese is 
melted. Serve in split, prebaked popover. Makes about 8 servings.

Note: You may have some filling left over. Use in other popovers or 
serve on side.


2 1/2 cups milk
5 large eggs
1/2 teaspoon kosher salt
2 1/2 cups flour

Preheat oven to 400 degrees.

In bowl, combine milk, eggs and salt and whip by hand with wire whisk. 
Slowly add flour, stirring until batter is consistency of pancake batter. 
Coat 12-muffin pan with vegetable oil spray. Fill tins to top with batter. 
Bake in preheated oven 30 minutes or until browned. Cool slightly, split, 
then cool completely. Makes 12.

Mock Chicken Legs

Hi -- Re: the mock chicken leg postings on your site, I don't have any 
great-looking recipes to report, but I did find a place where you can buy 
them. The site is and they sell both the ground variety 
(which they call Mock Chicken Legs) and the cubed variety (which they call 
City Chicken).  My personal childhood memories are of the ground variety 
from the corner butcher store. I haven't ordered any from Snook's yet, but I 
think I might have to.

I thought this info might be of interest to you and/or your readers. Good 
job on a great site! Regards, Drew. 

Chocolate Chess Pie

A reader sent this:

Richs Bakeshop Chocolate Chess Pie
by Brent Neighbors

Rich's Department Store, which was a downtown Atlanta institution and 
landmark, has been renovated and is part of this new government facility. 
The store was founded in the 1860s, although it was only located in this 
building in the 1920's.

8 servings

Hands-on time: 15 minutes
Total time: 2 hours, 15 minutes

This recipe was said to have come from Rich's bakery when it was published 
in 1999.

For the most yummy chocolate goodness, use a full-size pie pan with a 
crust fitted deeply into it. A frozen crust in a tin pan will be too 
shallow for this filling. Do not overfill the crust.

1 unbaked (9-inch) pie crust (homemade or refrigerated store-bought)
2 cups granulated sugar
5 tablespoons cocoa powder
2 tablespoons all-purpose flour
3 eggs, beaten
3/4 cup evaporated milk
1/2 cup (1 stick) butter or margarine, melted and slightly cooled

Preheat the oven to 325 degrees. Fit pie crust into a 9-inch pie pan.
In a bowl, combine sugar, cocoa and flour. With an electric mixer or
sturdy spoon, beat eggs. Add evaporated milk and beat to incorporate.
Add sugar mixture and stir to combine. Add butter and blend well.
Pour into crust.

Bake for 1 hour to 1 hour and 10 minutes, or until the center is 
just firm or has a little jiggle. Set aside to cool for at least 
1 hour.

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