Ingredients:
- 3 sticks butter, room temperature
- 1 cup dulce de leche
- 2 cups dark brown sugar
- 1 1/4 cups granulated sugar, divided
- 1 1/2 tablespoons vanilla extract
- 6 eggs
- 3cups all-purpose flour
- 1 tablespoon ground allspice
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon fine salt
- strips of lime peel from 2 limes
- 1 1/4 cups confectioners’ sugar
- 2 tablespoons milk
Preheat oven to 325F degrees. Grease four mini loaf pans with non-stick spray. Set aside. In large bowl, beat butter, dulce de leche, brown sugar and 1 cup granulated sugar with electric mixer until smooth and creamy. Add vanilla and eggs, one at a time, beating well after each addition. Add flour, allspice, cinnamon, ginger and salt. Beat until combined.
Transfer batter to prepared pans, smoothing out tops. Bake until loaves turn a deep golden brown and toothpick inserted comes out clean (about 60 to 75 minutes). Set aside and cool in pans for 45 minutes. Remove from pans.
Meanwhile bring pot of water to boil and add lime peel. Cook 1 minute, then quickly scoop out peel and blanch for 1 minutes in bowl of cold water. Cook and blanch the peel 2 more times using the same process and same boiling water. Remove peel. Bring a new 1/2 cup water and remaining 1/4 cup granulated sugar to boil. Add lime peel and cook, stirring frequently, until sugarcoated.
When cakes are partially cool, whisk together confectioners’ sugar and milk to form a glaze. Pour over loaves and top with candied lime. Cool completely and serve. (makes two 9-inch loaves or 4 mini loaves.)
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