Recipe for Key Lime Cake -- which could become your "Hospitality Cake"

The new neighborhood into which Steve and I have moved has a gracious ritual that was eagerly-anticipated and wonderfully-enjoyed when it was our turn. A couple of the neighbors set up a convenient time to come for a visit. They brought with them lots of information and brochures about the in's and out's of this area AND a yummy dessert. We were the happy recipients of a delectable Key Lime Cake.









Since then, I, in turn, have made it for other folks and shared it just this past Saturday with some dear friends. It is not TOO rich, it is very moist, and it has a certain zing to it. So far, everyone to whom I've served it has liked it. Now, the lime jello gives it a green color -- which is what we always associate with lime -- but I learned on a long-ago trip to Key West that actually Key Limes are yellow, rather than green. So, the next time you order Key Lime Pie in a restaurant, you will know it's "the real thing" if it is NOT green. :)









Have you thought about developing a file of easy and delicious recipes that you can share easily, either by taking them to new neighbors or by having folks into your home? I have a lot of thoughts about hospitality. Is it becoming a lost art? How can the lost world know what a Christian home looks like and feels like if they are never invited to come inside one? Maybe this cake could be the "start of something good." :) Enjoy! Share!

KEY LIME CAKE

1 box lemon cake mix

1/2 c. vegetable oil

1 (3-0z) box lime Jell-O

1 c. orange juice

5 eggs

4 T. powdered sugar

1/2 c. Key Lime juice (if you simply can't find it, then regular lime or lemon juice will do)

Preheat oven to 350 degrees. Combine cake mix, Jell-O, orange juice, eggs and oil. Beat for about 2 minutes at medium speed. Pour batter into 3 round greased and floured cake pans (or I used a 9" by 13" pyrex dish). Bake for approximately 25 minutes if you make 3 layers or 30 minutes if you use the 9" by 13." While the cake is baking, mix together 4 T. of powdered sugar and the Key Lime juice. Drizzle on the hot cake layers. Cool completely. Ice cake when cooled. Store in the refrigerator.

Icing:

8 oz. cream cheese, softened

1 stick butter, softened

1 box powdered sugar, minus 4 T.

1 t. vanilla

Cream together the cream cheese and butter. Blend in the powdered sugar and vanilla.

"Be hospitable to one another without grumbling." 1 Peter 4:9

(I think that "without grumbling" part is SO funny -- ha!)