Key Lime Rum Cake

This Key lime rum cake blends tangy Key lime juice and zest with rum to create a moist tropical-flavored tube cake drizzled with a Key lime glaze.

• 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
• 1 tablespoon grated key lime zest
• 2 teaspoons key lime juice
• 2 tablespoons key lime juice
• 2 tablespoons rum, or amount desired
• 1.5 teaspoons vanilla extract
• 0.5 teaspoon baking powder
• 0.5 cup shortening

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Combine flour and baking powder in a mixing bowl.

Step 4

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

Step 5

Meanwhile, beat remaining 1/4 cup sugar and remaining 1/4 cup butter together in a small saucepan until light colored and fluffy. Stir in remaining 2 tablespoons Key lime juice until evenly blended; bring to a boil, stirring constantly. Off heat, stir in remaining 3 tablespoons rum.

Step 6

Cool cake in the pan for 10 minutes, then turn cake out onto a wire rack or serving plate. Prick top of cake in many places with a toothpick while cake is still warm. Pour glaze evenly over top of cake until it drizzles down all sides. Cool cake completely before serving.