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.
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| 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.
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