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| Family of Jesse and Loula Anderson English Eleanor Community between Graceville and Bonifay, Florida |
I hope you all had a safe 4th of July holiday. I made a cake for the 4th that everyone wants the recipe for. It's delicious. Even better the 2nd and 3rd day so if you want to make it for a special occasion plan ahead and keep it in a dry cool location. Let me know if you like it.
Tomorrow I will finally meet some of my English family cousins I have never met. Can't wait! We are going to visit the church where my great grandmother Allie B. English Sims is buried along with her parents and grandparents. We are also going to visit where her childhood home was located. Shown in the picture above. It's been gone for a long time. I am hoping that cousins Joe and Fran can show us the exact location. They are the oldest living cousins, son and daughter of Alma Viola English Watford.
Lime Cake
1 3 oz. box lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all purpose flour
½ tsp salt
1 teaspoon baking powder
1 teaspoon baking soda
5 large eggs slightly beaten
1 ½ cups vegetable oil
½ cup fresh orange juice
¼ cup bottled or canned pineapple juice
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon rind
½ teaspoon vanilla extract
½ cup lime juice bottled or juice from about 4 fresh limes
½ cup confectioners’ sugar
Preheat oven to 350 degrees.
In large mixing bowl combine sifted flour, sugar, baking powder and baking soda, and gelatin. Use a wire whisk stir until well combined.
To dry ingredients add eggs, oil, and orange, pineapple and lemon juice with 1 teaspoon of grated lemon rind and vanilla mix until well blended.
Pour into 3 well greased and floured cake pans. Bake at 350 for about 35 min. Test with toothpick for doneness. Cool the layers on racks. While still warm mix ½ cup lime juice and ½ cup confectioners’ sugar. Pierce the layers with a fork and pour glaze on cake layers let stand until cool. Frost cake with following icing.
Butter Cream Icing
1 stick of butter room temperature
1 8 oz. block cream cheese room temperature
1 lb. box confectioners’ sugar
Mix all together until smooth. Spread between layers and on top and sides of cake.
