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Raspberry Lime Rickey Cake

Published:

Author: PJ Hamel

Raspberry Lime Rickey Cake Recipe Raspberry Lime Rickey Cake Recipe

Ever heard of a lime rickey? NO?! Then you've missed one of summer's most refreshing drinks. At its simplest, it's a mixture of carbonated water (seltzer), lime juice, and simple syrup (sugar). In elevated form, it includes alcohol; the mojito is its kissing cousin. And if you're talking strictly ice cream fountain fare, the lime rickey is often enhanced with other flavored syrups — most often raspberry, if you live in New England. This lime cake, with its raspberry topping, is a tribute to the drink made famous by New England's Friendly's and Brigham's ice cream chains.

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At a glance

Prep
Bake
Total
Yield
about 2 dozen servings

Ingredients

Choose your measure:

Cake

  • 1 cup unsalted butter, softened or room temperature
  • 2 cups sugar
  • 1 1/4 teaspoons salt
  • 4 large eggs
  • 2 teaspoons baking powder
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • finely grated rind of 2 limes; 1 to 2 tablespoons, lightly packed, OR 1/2 teaspoon lime oil

Glaze

  • 1/3 cup freshly squeezed lime juice
  • 2/3 cup sugar, superfine preferred; Baker's Special Sugar is a good choice here

Raspberry sauce

  • 3 1/2 to 4 cups raspberries; frozen are fine
  • 1 tablespoon Pie Filling Enhancer, optional for thickening
  • 2 tablespoons sugar, to taste

Sugar topping, optional

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  2. Beat together the butter, sugar, and salt till smooth.
  3. Add the eggs one at a time, beating well after each addition.
  4. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lime rind or lime oil.
  5. Spoon the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake the cake for 25 to 33 minutes, or until the top is starting to brown and a cake tester inserted into the center comes out clean.
  7. While the cake is baking, make the glaze by stirring together the lime juice and sugar. Set it aside.
  8. Remove the cake from the oven, and set it on a rack. Use a skewer or toothpick to poke the top all over. Don't poke all the way to the bottom of the pan; just about halfway down.
  9. Stir the glaze to combine, and immediately brush it onto the hot cake; be generous. Let it sink in for about 5 minutes, then brush on more glaze, continuing until all the glaze is used up.
  10. If you're using the optional sugar topping, shake the coarse sugar in a jar with the lime oil, till well combined. Sprinkle the sugar atop the glazed cake, gently pressing it in with your fingers.
  11. Allow the cake to cool completely before slicing.
  12. To make the raspberry topping, stir together completely thawed raspberries with pie filling enhancer (if you're using it), and sugar to taste.
  13. Serve squares of cake with a dollop of raspberry sauce on the side.