“It’s been a wonderful afternoon! My friends and I have talked about the wonders of marriage, the benefits of sandals versus stilettos, and all of our loved ones who we miss terribly. Charlotte tells a racy joke that sends Miss Nell into fits of laughter, while Samantha tries to explain the benefits of eating cookies for breakfast. Maddie, who has a young daughter, shares the trials and tribulations of raising a precocious eight-year old by herself–including hilarious stories of her time as a Brownie leader.
But the best surprise of the day? Cook has made Key Lime Cake. Not just one of my favorite desserts that’s covered with a lime buttercream frosting, but it’s one of the few recipes I have from my paternal grandmother. We used another of my grandmother’s recipe, a butter-yogurt poundcake, for our wedding cake. Four recipes and my silver hair combs were all that I salvaged from the manor before . . . well, you know the rest.
We move to the patio overlooking Calum’s garden–one of the most beautiful in the city. The sun is still out, but thunder rumbles in the distance and the rising scents of ozone and gardenias fill the air. Lights are woven through the nearby trees. Ivers serves coffee, and we brave Savannah’s humidity to enjoy the day’s lingering heat. A radio plays one of my favorite love songs which I’ve added below. Although I didn’t have a bridal shower–or time to even plan my wedding–I’m so happy to have had a traditional bridal lunch even if it’s after the fact and in a non-traditional way.
As I sip my coffee and finish my dessert (because I always finish my dessert), I can’t help but think about how blessed I am. About how close Rafe and I came to not having our Happily Ever After. And it’s the women here today who helped remind me of who I needed to become when all I could focus on was the sadness of the past.
But that’s over now . . . and it’s almost time to tell another story.
I’m torn–it’s been a beautiful day and I don’t want it to end, but . . . I miss my husband. He has to work tonight at the club and I’m hoping, before he leaves, that we can spend some together. Alone. ” ~ Juliet Capel, EVERY DEEP DESIRE
Juliet’s Key Lime Cake
Ingredients
Cake
- 1 cup Oil
- 3 large Eggs
- 1 1/3 cup Whole Milk
- 2 Tablespoons Fresh Lime Zest
- 1 Tablespoon Fresh Lime Juice
- 2 cups Sugar
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Lime Cream Cheese Frosting:
- 1/2 cup Butter softened
- 8 ounces Cream Cheese softened
- 4 – 4 1/2 cups Powdered Sugar
- 1 Tablespoon Fresh Lime Juice
- 1/2 teaspoon Fresh Lime Zest
- Fresh Limes sliced for garnish
Instructions
Cake
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Preheat the oven to 350℉. Spray 2 9" round pans or 3 8" round pans with cooking oil spray. Set aside.
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In a large mixing bowl, cream the oil, eggs, whole milk, lime zest, and lime juice for 2 minutes.
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In another large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Stir the flour mixture into the egg mixture, folding gently.
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Divide the batter between 2 or 3 pans. Bake for 20-26 minutes or until a toothpick comes out clean. If using the two 9" pans, bake for 30-36 minutes. Cool the cakes on a baking rack.
Lime Cream Cheese Frosting
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In a large bowl, cream together the butter and cream cheese until light and fluffy between 8-9 minutes. Add 4 cups of the powdered sugar, lime juice, lime zest, and beat until blended. Only add the extra sugar if it's too wet. Chill while cake cools.
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When cool, remove the cakes from their pans. Spread the frosting on one cooled cake layer, place the next layer on top, and cover with frosting. If using 3 cakes, repeat with the third layer. Garnish with lime slices.
