Warm Key Lime Cake Pudding

Cake
3 eggs, separated
1 cup granulated sugar
1/3 cup butter, softened
1/4 cup lime juice, preferable from Key limes
1 tablespoon freshly grated lime peel
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup fat free skim milk

Topping
Confectioners' sugar, if desired
Whipped cream, if desired
Grated Key lime peel, if desired

Preheat oven to 350 degrees F.

Beat egg whites in small bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form (2 to 3 minutes). Set aside.

Combine remaining 3/4 cup sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lime juice and 1 tablespoon lime peel. Continue beating until well mixed. Add flour and salt. Continue beating until well mixed. Stir in milk by hand. Gently stir in beaten egg whites.

Pour mixture into ungreased 1 1/2-quart casserole. Place casserole dish into a 13 x 9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth. Bake for 42 to 52 minutes or until golden brown. Remove from water; cool at least 30 minutes.

To serve, sprinkle with confectioners' sugar, if desired. Garnish with whipped cream and grated lime peel, if desired.

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Chocolate Cake Pudding Recipe

Beat the yolks of four eggs with one-half cup of sifted sugar, add one-quarter pound of grated sweet almonds, one-quarter pound of finely-grated vanilla chocolate, and one-quarter pound of raisins, one-half cup of matzah meal sifted fine, juice of an orange, one-quarter cup of wine, and lastly the stiffly-beaten whites.

Bake one hour in a slow oven, in a form lined with greased paper.

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Cherry Cake Pudding

1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons margarine
1/2 cup granulated sugar
2 eggs, well beaten
1/2 cup milk
1/4 cup cherry juice
1/2 teaspoon vanilla extract
2 cups canned red cherries, pitted

Preheat oven to 400 degrees F. Lightly grease a 1 1/2-quart baking dish.

Combine cake flour with baking powder and salt. Cream margarine; add sugar and cream until light and fluffy. Add eggs; beat until blended. Add dry ingredients alternately with combined milk and cherry juice, beating smooth after each addition. Stir in vanilla extract. Place drained cherries in baking dish. Pour batter over cherries. Bake 30 to 35 minutes or until done.

Serve warm, plain or with whipped cream.

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