3 cups (750 mL) all-purpose flour
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
⅓ cup (75 mL) lime juice
1 cup (250 mL) sour cream
1 cup (250 mL) butter
2 ⅓ (575 mL) cups sugar
2 tbsp (25 mL) lime zest
⅓ cup (75 mL) minced candied ginger
Clear Sugar Glaze
¾ cup (175 mL) sugar
¼ cup (50 mL) water
Preheat oven to 350°F (175°C). Butter a Bundt pan and dust with flour, tapping out excess.
In medium bowl, whisk together flour, baking soda and salt. In a separate bowl, combine lime juice and sour cream.
In a large bowl, with an electric mixer, beat together butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lime zest and ginger.
On low speed, add flour mixture in 3 batches, alternating with 2 batches of sour cream mixture. Beat just until incorporated (do not over-mix).
Transfer batter to prepared pan; tap pan on counter and smooth top with an offset spatula. Bake until light golden and a cake tester comes out clean, 55 to 60 minutes (tent with foil if top begins to brown to quickly). Transfer pan to a wire rack to cool 10 - 15 minutes. Turn out cake onto rack to cool.
Meanwhile, combine sugar and water in small saucepan. Set over high heat and stir continuously while heating. Remove from heat as soon as all the sugar has dissolved.
Poke holes in cake with toothpick and spoon sugar mixture over cake as it cools.
Serves 10 – 12 servings
Nutrients per serving: