Aztec Lime Armaranth Pound Cake

* For destinations within the contiguous U.S., orders totaling $59 or more (before tax) ship free and orders below $59 require payment for shipping. The price of shipping is available in Checkout. Multiple shipping addresses count separately. For other destinations (including international), shipping cost is calculated at checkout. Delivery date will be estimated at checkout. See Full Details

Submitted by: Laura

Recipe Ingredients:
4 tbs	amaranth
1 cup	butter
1/2 cup	canola oil
2 cups	sugar
1/4 cup	sugar
6	eggs
2	limes (zest only)
1 3/4 tsp	vanilla
2 cups	flour, sifted
2 tsp	baking powder
1/2 tsp	salt
1/2 cup	buttermilk
1/4 cup	lime juice
Cooking Directions:
1.	Preheat oven to 350 degrees F. Lightly butter and flour a 10 in. bundt pan. In a large skillet over high heat, cook amaranth seconds until it has popped. Set aside.
2.	In the large bowl of an electric mixer on medium speed, beat the butter with the oil until light and fluffy. Beat in 2 cups of the sugar, 1 cup at a time.Beat in eggs, 1 at a time, beating thoroughly after each addition. Mix in lime zest and 1 1/2 tsp. of vanilla. Stir in popped amaranth. Sift the flour with the baking powder and salt. Add to the amaranth batter a third at a time, alternating with one-third of the buttermilk. Spoon batter into prepared pan. Bake about 45-50 minutes or until a toothpick inserted in the center comes out clean. Place on a rack to cool.
3.	In a small saucepan over medium - low heat, combine the remaining 1/4 cup sugar with the lime juice and the remaining 1/4 tsp. vanilla. Cook until sugar dissolves. Keep warm.
4.	Prick holes in the top of the cake and pour the warm lime mixture over it. Let cool on the rack for 15- 20 minutes before unmolding.

All recipes are listed in good faith and Nuts.com fully respects copyright protection and private property of original recipe authors. If a recipe is listed against an author's wishes, please contact us and we will remove the recipe immediately.