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Friday December 11, 2020

December 11, 2020


Welcome to In the Kitchen Fridays
on Suga 95.7 FM
Simple Talk Blog

I am your Host Tara Smith- Jarrett

I originally, baked from my upbringing in Jamaica.  My customers would ask if I would bake some of their traditional favorites. So, for the Christmas Holiday I am introducing a request recipe inspired by my customers.   Try the recipe and please return and share your thoughts.

I’m sure you’ll love it.

Key-Lime Cake


  • 1 cup of unsalted butter (softened)
  • 2 cups granulated sugar
  • large eggs
  • key limes (about 3 tbsp)
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup key lime juice
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 ounces heavy cream
  • 1 cup (240 grams) unsalted butter (softened)
  • 6 cups powdered sugar (sifted)
  • 1 teaspoon salt


  1. Preheat your oven to 350 F. Butter and flour 2 8″ cake pans or place liners in 2 dozen cupcake wells. Set aside.
  2. Combine the flour, sugar, salt, baking powder, and key lime zest in a mixing bowl or stand mixer fitted with the paddle attachment. Stir briefly to combine.
  3. Add the oil and butter. Add the butter in one cube at a time, and mix until the mixture resembles wet sand.
  4. Add the eggs one at a time. Scrape the sides of the bowl as needed.
  5. Stir in the buttermilk and finally, the lime juice. Stop stirring as soon as everything is combined.
  6. Evenly distribute the batter between the pans.
  7. Bake 30-40 minutes until a tester comes out clean and you see the cakes just start to slightly pull away from the edges of the pan.
  8. Remove from the oven and allow to set for 10 minutes before turning cakes onto a cooling rack to cool completely.

Eat as is, with garlic sauce or any other dipping or chili sauce of your preference

Serve and enjoy.

Tara Smith- Jarrett

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