Lime Poppy Seed Cake


It’s time for another yummy cake choice from Cake Slice Bakers! This month I chose to make the Lime Poppy Seed Cake and did a little twist with it.

I made this cake for a friend and her family as part of a meal I provided as they welcomed their newly adopted son into their family. As most of my friends know, it’s rare to get a cake from me that does not have a slice missing because I almost always photograph the inside as well. This cake seemed a bit delicate though so I skipped that photo for the sake of saving their cake from becoming a pile of crumbs.

This particular friend loves strawberries so I wanted to incorporate them somehow, while still maintaining the integrity of the original recipe. It called for a lime syrup but I instead opted to make a strawberry lime sauce which paired perfectly with the cake. I baked a little batter separately so my husband and I could taste it and the bite I had revealed a light, summery cake perfect for piling high with berries or a scoop of ice cream.

Check out the other Cake Slice Baker’s choices here:

Lime Poppy Seed Cake with Strawberry Sauce

Author: The Ruby Kitchen
Adapted from: World Class Cakes by Roger Pizey

¼ cup poppy seeds
½ cup whole milk
1 cup butter, at room temperature
2 Tbsp. lime zest
1-1/3 cup sugar
4 eggs
2½ cups self-rising flour
¾ cup all-purpose flour
1 cup sour cream

for the strawberry sauce
2 cups fresh strawberries, quartered
½ cup lime juice
¼ cup water
1 cup sugar

1. Preheat the oven to 350 degrees and grease a 10-cup Bundt pan well.
2. Soak the poppy seeds in milk for at least 10 minutes.
3. Sift the flours together and set aside.
4. Meanwhile, cream the butter, lime zest and sugar together until light and fluffy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Mix in the flours, followed by the sour cream until just combined.
7. Finally, mix in the milk and poppy seed mixture until well combined.
8. Pour batter into the prepared Bundt pan and bake for 1 hour, until a toothpick inserted into the center comes out with just a crumb or two.
9. Cool the cake in the pan for 15 minutes before turning it onto a serving platter to cool completely.
10. To make the sauce, add the strawberries, lime juice and water into a blender and blend until smooth.
11. Add mixture, along with the sugar to a medium saucepan and cook over medium heat 20 minutes or so until the mixture thickens, stirring occasionally.
12. Pour the mixture over the cake and serve the rest of the sauce on the side. I like to use a squeeze bottle for more intricate Bundt pans so the design doesn’t get completely covered.

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Trail Mixes (and adjusting to a new lifestyle)

Wow, it has been too long friends! I’m sorry for my long absence but I have been navigating life differently since I had RNY Gastric Bypass in January. It was a decision I debated for over two years, and now that I am four months out from it I can tell you that I have zero regrets. It is the best decision I’ve ever made for myself. A quick note, if you just want the recipe then feel free to scroll on down for it. If you’d like to hear more about this journey, keep reading.

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Posted in Bariatric-Friendly, Breakfast Eats, Other Desserts, Side Dishes | Tagged , , | 2 Comments

Banana Loaf


It is that time of month again when the Cake Slice Bakers bake up a storm from World Class Cakes and share the results. This month’s choices were Thierry Busset’s Ten Layer Coffee Chocolate Cake, Greek Coconut Cake, Banana Loaf, or a Mandarin, Polenta, and Macadamia Cake. Continue reading

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Thai Red Curry Soup

Thai Red Curry Soup from The Ruby Kitchen

This soup feeds the inner voice in my head that craves exotic, simple comfort food. It is the perfect weeknight meal when you’ve had a long day of work or playing in the snow.

Thai Red Curry Soup from The Ruby Kitchen

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Posted in Dairy Free, Gluten Free, Poultry, Soups, Stews & Chilis | Tagged , | Leave a comment

Gingerbread Cake with Maple Glaze

Gingerbread Cake with Maple Glaze from The Ruby Kitchen

I am so excited to share this gorgeous cake with you! Decembers choices for the Cake Slice Bakers group were Coffee & Walnut Cake, Torta Gianduja, Caribbean Coconut Cake or Gingerbread Cake. I really wanted to do something festive for Christmas so I decided to try Gingerbread Cake for the first time. Continue reading

Posted in Cakes & Cupcakes, Christmas, Vegetarian | Tagged , , | 13 Comments

Rosemary & Garlic Ribeye Roast

Rosemary & Garlic Ribeye Roast from The Ruby Kitchen

Sharing this roast with you today has me feeling an array of emotions. I developed this recipe in early November because I wanted to do something different for Christmas dinner this year. I do not know about you, but by the time Christmas rolls around I am done with turkey! I was excited to make this for my in-laws for Christmas dinner and then something strangely wonderful happened – I got a phone call with my surgery date! Continue reading

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Blood Orange & Pomegranate Sangria

Blood Orange & Pomegranate Sangria from The Ruby Kitchen

Blood Orange & Pomegranate Sangria
Blood Orange & Pomegranate Sangria

I am so excited to share this recipe with you! I have been wanted to make a fun and festive drink for Christmas and this sangria is the perfect thing. It is wonderful for parties and can be made a few days ahead of time. One of my favorite things about sangria is how it can be customized. This one takes advantage of some of the best flavors of the season.

Blood Orange & Pomegranate Sangria from The Ruby Kitchen

Blood oranges, pomegranate, honeycrisp apples, cinnamon sticks and rosemary come together in a blend that is so delicious it can become dangerous! Continue reading

Posted in Beverages, Christmas, Dairy Free, Gluten Free, Thanksgiving, Vegan, Vegetarian | Tagged , , , | 1 Comment

Chocolate & Bourbon Cannele Bundts

Chocolate & Bourbon Cannele Bunts from The Ruby Kitchen

Chocolate & Bourbon Cannele Bundts from The Ruby Kitchen

I am so excited to share this recipe with you! The Cake Slice Bakers started baking from our new book, World Class Cakes, this month and if this recipe is any indication I am going to love it! Canneles are a delightful little treat with a custard-like center and a beautifully crispy exterior. These adorable little treats are traditionally baked in cooper or sometimes silicone molds. I have neither and did not want to invest in any so I instead used my mini Bundt cake pan. The results were lovely and the cakes were the perfect chocolaty treat without being overly rich. Canneles are also typically made with rum (as the original recipe indicates) but we don’t typically keep it in the house. I instead opted for bourbon which is usually on hand. Continue reading

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Gold Rush Chocolate Sauce

Gold Rush Chocolate Sauce from The Ruby Kitchen

Gold Rush Chocolate Sauce from The Ruby KitchenThis month is the last time the Cake Slice Bakers are baking from Cakes by Maida Heatter. As it is the final month we got to choose anything to make. With so many birthday parties and celebrations the past couple of months I really did not want to bake another cake so I decided instead to try of the Gold Rush Sauce in the last chapter of her book. It seems like a fitting end to make something from the last chapter. Continue reading

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Chocolate Dough (and a Sweet 16 Party!)

Chocolate Dough & a Sweet 16 Party from The Ruby Kitchen

Chocolate Dough & a Sweet 16 Party from The Ruby Kitchen

Recently I had the opportunity to help one of my best friends throw an epic Sweet 16 party for her daughter. Tricia is lovably goofy, loves to write and marches to her own beat. She is one of the sweetest teenagers I know and reminds me a lot of myself at her age so I was super excited to help plan her party. She liked the idea of a “Night Under the Stars” theme and over time it morphed into a wonderful, sparkly mess with rich, galaxy-like colors. Continue reading

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