How to Make Key Lime Rum Cake - A Step-by-Step Guide

If you’re a fan of the delightful combination of citrus and rum, then you’re in for a real treat with this Key Lime Rum Cake recipe. This delicious dessert is the perfect fusion of tangy key lime and the sweet, rich flavor of rum, creating a dessert that's bursting with flavor. Whether you’re planning a special dinner party or simply want to treat yourself to something special, this Key Lime Rum Cake is sure to be a hit.

Key lime is a small, round citrus fruit with a distinctive tart ...

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Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ cup shortening
  • 1 cup butter
  • 2 cups white sugar
  • 5 eggs
  • 2 tablespoons rum, or amount desired
  • 2 teaspoons Key lime juice
  • 1 tablespoon grated Key lime zest
  • 1 ½ teaspoons vanilla extract
  • 1 cup milk
  • ¼ cup white sugar
  • ¼ cup butter
  • 2 tablespoons Key lime juice
  • 3 tablespoons rum

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 30 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs
  • Servings: 12
  • Yield: 12 servings

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  • Stir the flour and baking powder together in a mixing bowl.
  • 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.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
  • 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.
  • 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.
  • Nutrition

    560 cal.

    • Total Fat: 31g
    • Saturated Fat: 15g
    • Cholesterol: 130mg
    • Sodium: 195mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 1g
    • Total Sugars: 39g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 58mg
    • Iron: 2mg
    • Potassium: 104mg