Opera Singer in the Kitchen: Raspberry Lime Bundt Cake with Lime Glaze

Today marks the 3 week in our Whole Grains Giveaway for the month of September. I received an email yesterday from our first winner letting me know that she received her whole grains giveaway package yesterday and that it looked awesome!

Today I am announcing who won last week's giveaway and I am starting a third week package. Thanks to Nature's Legacy, they have donated a goodie package for one person to win each week. Thanks a bunch!

This week I am featuring a new / old recipe I created using white spelt flour. I took this bundt cake to a choir party at our church a few weeks back. It was a hit. I was very shocked to find out that out of the 8 desserts, mine was the only homemade dessert. What is going on with this world? I was very surprised!

We were later invited to a dinner party a week later and I was asked to bring this cake again. Ha! Whoa. I actually have not gotten a request that quickly before.

I am sorry that my pictures are inconsistent. I hardly had time to picture this dessert because time is so limited around here. I was able to take a picture of the finished bundt right out of the oven but then the other pictures are at the party with my camera phone. Hope you can overlook that. :-)

How did this recipe originate? I made Raspberry Lime Cupcakes about 2 years ago and those happened to be one of my husband's favorite. He requested I make it for this party but then I let him know I had decided to make it into a cake for convenience.

The cake came out so moist! I doubled the cupcake recipe and adjusted the baking time and the glaze and voila! Cupcake to bundt cake. Has anyone ever done that before? Let me know.
A bundt cake usually feeds 16 people with good size able portions but somehow everyone wanted a slice so I managed to get 24 slices. Boy was that stressful! Haha but it worked cause everyone got a slice. How about that?

So who won last week's giveaway?

Kelly Rothermel from Leafy Not Beefy! Thanks for entering!

Here is the recipe for bundt cake but make sure to enter this week's giveaway!

Raspberry Lime Bundt Cake with Lime Glaze

by Noelle Kelly

Prep Time: 25 minutes

Cook Time: 45 minutes

Ingredients (16 slices)

Cake Mix

2 cups So Delicious coconut milk or other brand
1 Tablespoon apple cider vinegar
1 cup sugar
2/3 cup oil
1 1/2 tsp vanilla extract
2 tsp lime extract
1 cup raspberry puree
2 1/2 cups Vita-Spelt spelt flour
1 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1/2 tsp salt

Raspberry Puree

2 cups fresh or previously frozen raspberries
1/2 cup agave nectar

Lime Glaze

1 cup powdered sugar
1/2 8-oz tub of Tofutti vegan cream cheese or regular cream cheese, at room temperature
1 teaspoon lime extract
1/2 Tablespoon lime zest
1 lime, juiced

Instructions

Raspberry Puree

In a food processor, blend raspberries. Press puree through a sieve to separate seeds from puree. Makes 1/2 cup raspberry puree. Add agave nectar and mix well.

You do not have to do this if you use a high-powered blender like a Vitamix.

Cake Mix

Preheat oven to 350 degrees Fahrenheit. Grease a bundt cake.

In a medium bowl, mix coconut milk and apple cider vinegar and let sit for 5 minutes for mixture to curdle.

Add sugar, oil, vanilla and lime extracts, and raspberry puree and blend well.

In a small bowl, mix dry ingredients. Slowly add the dry ingredients to wet ingredients and mix well.

Pour batter into bundt pan and place in oven.

Bake for 40-45 minutes. Let cool for 15-20 minutes. Meanwhile, prepare icing.

Lime Glaze

Blend and mix 1 cup powdered sugar, lime juice and cream cheese with an immersion or hand mixer until well combined. Add lime zest and mix again.

After the bundt cake has cooled 15 minutes, glaze the cake with the lime glaze until covered.

Best when consumed the first day, otherwise refrigerate in covered container.