Key Lime Bundt Cake (We Take the Cake)
Oprah's Favorite Key Lime Bundt Cake
Chosen as one of Oprah’s Favorite Things 2004! A tropical treat blending rich, sweet pound cake with the tangy zing of Key lime. Our most popular cake (by a nose over the triple chocolate chip fudge cake), it’s a special treat for our northern friends suffering through another cold winter. Our secret? Each key lime cake is individually showered with a key lime juice blend while cooling. Topped with key lime cream cheese frosting! Wonderfully zesty and moist!
Key lime pie has been my favorite for decades. I was curious to see if Key Lime Bundt Cake from We Take The Cake, could measure up. It did and surpassed my expectations. It is easy to see why this bundt cake is one of the best sellers and chosen as one of Oprah’s Favorite Things in 2004.
Well, 2004 is long past, but this outstanding cake still measures up. The combination of the sweet pound cake does not camouflage the tangy flavor of the key lime. The key lime juice is applied while the cake is cooling, and it is absorbed and infused throughout. This is a similar technique I’ve used when applying brandy to a Greek cake, resulting in total absorption.
The pièce de résistance that seals the cake is its zesty key lime cream cheese frosting. So this cake has captured my flavor senses.
On a side note, my husband, who never orders key lime pie, as he prefers other flavors, thoroughly enjoyed and raved about the Key Lime Bundt Cake.
A note on the packaging—it is outstanding. The box comes well packed and delivered overnight. Its instructions are clear, letting you know the cake can be kept at room temperature for up to 5 days, refrigerated up to 2 weeks, or frozen up to six months. Customer service information included in the attractive packaging is outstanding.
We Take The Cake Key Lime Bundt Cake does take the cake for me.
Review by Maralyn D. Hill, President of the International Food, Wine and Travel Writers Association
The exquisite flavor of key lime was beautiful in both the cake and the frosting glaze.
While enjoying these treats, I thought that trying to find the words for how much I loved this cake would fail me in trying to do them justice. All of the cupcake varieties were certainly moist and smooth, deserving of the accolade “mouth-watering.” The same deservedly goes for the bundt cake. Frostings in cupcakes and bundt cake had the feel of whipped cream.
Review by Norman E. Hill, Member of the International Food Wine & Travel Writers Association
Anything described as tangy and made with citrus is high on my list of “must tries”. We Take the Cake’s Key Lime Bundt Cake was a joy to experience, but came with a few strings attached, for this reviewer. The lime flavor was full, forward, and strong, which was great for me – one who adds a bit of extra zing to most recipes – but might be a bit strong for those who enjoy a more subtle approach. Instead of the key lime cream cheese frosting, which I thought added very little, I would have preferred a packet of confectioners’ sugar to be used as a simple, elegant dusting – the “less is more” thing. The cake was quite moist, and remained so for several days. The packaging was both elegant and fun, with its harlequin design and spoke of quality and sophistication. Here’s a great example of a company delivering both the steak and the sizzle!
Review by Ray Pearson, Travel Journalist and Scotch Whisky Expert
I will be the first to confess Key Lime was not a favorite flavor of mine until We Take The Cake’s Key Lime Bundt Cake arrived. Simply opening the stylish packaging began a whole series of surprises.
The enclosed instructions start out…” Yum, Yum, Yum”. I tried a piece and they were right, the harmony of tangy citrus started happening. I discovered something; I like Key Lime, at least I like We Take The Cake’s Key Lime Bundt Cake. The pound cake texture was silky and the strong key lime flavor was evenly dispersed thought out the cake. The cream cheese frosting was not sweet, and added a nice balance to the lime sherbet taste of the cake.
Overall, We Take The Cake’s Key Lime Bundt Cake impressed me, both in flavor and texture. To be perfectly honest cutting the plastic wrapping off the cake and frosting package was the most challenging part, the rest of the experience was a pure delight.
Review by Pam Jackson, Food and Wine Journalist and Owner of Skipping Stars Productions
Oprah Winfrey’s opinion carries a lot of clout and when she picks something as one of her “favorite things,” it usually stands up to any test. Such is the case with the Key Lime Bundt Cake sent to me from We Take the Cake.
My cake arrived in their signature decorative pink, green and black cake box carefully cushioned in packing materials. The bundt had a round container of glaze in the center hole- which actually helps prevent shipping problems. I then stirred the container of glaze and drizzled it over the top. The smell of tangy lime permeated the air.
When cutting, I found the cake’s consistency was uniform and dense, though lighter than a pound cake. As for the taste: the flavor was very moist, outstanding and delicious, and without a doubt one of the best cakes I have ever tasted. It was not overly sweet but packed with the citrusy kick of key limes. The bakery pours lime juice on the top as the cake cools. Yum! A forkful melts in your mouth with buttery goodness and creates visions of a tropical paradise.
According to the company literature, all products are made from scratch using fresh eggs and dairy products and individually decorated. They never cut corners or use any mixes.
I hate to admit it, but I don’t think I could bake a cake this good. So, if I want another bite, I will just have to order one from the online service.
Review by Debi Lander, journalist, gourmand, and world traveler.
This review will be short and sweet. Because We Take the Cake Key Lime Bundt Cake is a simple product to review…
The box arrived, flushed with bright kitschy colors, the interior expertly lined with dry ice. The size, (2lbs) perfect for a group. The consistency, dense and fluffy at the same time, with silky icing that actually melts when it hits your tongue. I think it is important to note that flavor of Key lime is very subtle in this cake—so, if you are expecting a rush of bitter-tart-zazz to the head, you may be let down. But for someone like me who doesn’t love overpowering flavors in my desserts, their process of brushing Key lime juice on the cake during the cooling process makes for intensely complex but subtle flavors.
This cake is really, quite simply, a well-thought out, modern rendition of a South Florida and Conch favorite. I would definitely recommend this cake with an easy 5 stars.
Review by Stefanie Payne, Executive Editor at CityRoom and Oenologist.com.