Key Lime Rum Cake

Tangy Key lime juice and zest blended with rum under a Key lime glaze give this moist tube cake its refreshing tropical flavors.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 560 Calories

Ingredients

• 2 cups white sugar
• 1 cup butter
• 1 cup milk
• 3 cups all-purpose flour
• 5 eggs
• 3 tablespoons rum
• 1 tablespoon grated key lime zest
• 2 teaspoons key lime juice
• 2 tablespoons key lime juice
• 2 tablespoons rum, or amount desired
• 0.25 cup butter
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon baking powder
• 0.5 cup shortening
• 0.25 cup white sugar

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

Step 2

Stir the flour and baking powder together in a mixing bowl.

Step 3

Cream the shortening with 1 cup butter and 2 cups sugar in a large mixing bowl until light colored and fluffy. Beat in the eggs, one at a time until mixture is light colored. Stir in 2 tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and vanilla extract until thoroughly blended. Stir in the flour mixture alternating with the milk. Pour the batter into the prepared pan.

Step 4

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

Step 5

Meanwhile, make the glaze by creaming 1/4 cup sugar with 1/4 cup butter in a small saucepan until light colored and fluffy. Stir in 2 tablespoons Key lime juice until evenly blended. Bring to a boil, stirring constantly. Remove from the heat and stir in 3 tablespoons rum.

Step 6

Cool the cake in its pan for 10 minutes. Turn out onto a wire rack or serving plate. While the cake is still warm, use a toothpick to prick the top in many places. Pour the glaze evenly over the top of the cake so it drizzles down all sides. Cool the cake completely before serving.