This Key lime-infused rum cake is a moist and delicious treat!

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
2 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

560 calories; protein 6.7g 14% DV; carbohydrates 63g 20% DV; fat 30.5g 47% DV; cholesterol 130mg 43% DV; sodium 194.9mg 8% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2008
This cake is extremely moist! Took less than 90 minutes for me maybe 70-75...I dyed it green for fun it was a big hit! Read More
(26)

Most helpful critical review

Rating: 3 stars
12/31/2008
This cake was okay. I made it the morning it was served to company at my house and the glaze had not soaked through to all the cake. The top half was moist but the bottom was dry. I would suggest either using a wooden spoon to make the holes instead of a toothpick or not serving to the next day. However I noticed even though it was moist the next day the rum flavor seemed to disapate. Read More
(19)
20 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/14/2008
This cake is extremely moist! Took less than 90 minutes for me maybe 70-75...I dyed it green for fun it was a big hit! Read More
(26)
Rating: 5 stars
11/04/2008
This recipe was great. Prep takes a bit of time but otherwise I loved it! I brought it to a dinner party and it got great reviews! Thanks! Read More
(20)
Rating: 4 stars
04/23/2010
I really liked this cake but made a few changes. I cut down on the sugar and eggs in the cake to 3 eggs and 1 cup of sugar. It still turned out very fluffy and light. I used a quarter cup of spiced rum in the main cake and a half cup in the glaze. I agree with other reviewers that the glaze is very sweet so it might be worth it to cut down it's sugar contents too. I felt like the lime and the rum had a nice balance --- but then I did use extra rum! Read More
(20)
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Rating: 3 stars
12/31/2008
This cake was okay. I made it the morning it was served to company at my house and the glaze had not soaked through to all the cake. The top half was moist but the bottom was dry. I would suggest either using a wooden spoon to make the holes instead of a toothpick or not serving to the next day. However I noticed even though it was moist the next day the rum flavor seemed to disapate. Read More
(19)
Rating: 4 stars
06/11/2009
This cake was delicious. However I did notice that the lime really overpowered the rum. Therefore next time I will add perhaps a tablespoon more rum. I did not make the glaze called for in the recipe. Instead I used 2 cups of confectioners sugar and added about 4 tablespoons of lime juice. Also it only took about 70 mins to bake not the 90 called for. I will definitely make this again. Read More
(14)
Rating: 5 stars
05/18/2010
I made this recipe exactly as is and was very pleased with the result: a moist rich tangy cake that was the perfect ending to a citrus-themed 3-course meal. I served it about 4 hours after taking it out of the oven and it was just right. Read More
(13)
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Rating: 4 stars
07/02/2009
The cake part of the recipe is wonderful. Light fluffy moist- I added a lot more rum (like two cups worth:) and the lime is VERY strong. I think next time I'll use a little less lime. The glaze was ok- very limey- I suggest reviewing a few recipes for regular rum cake because this is a strange glaze. I'm used to boiling mine for 4 minutes while stirring. I guess it's what you like! Overall I would use this recipe again with some changes. Read More
(13)
Rating: 5 stars
06/23/2010
Wonderful stuff. Very rich though and I cut it into smaller servings. Also I only baked it for an hour before I tested it. 90 minutes seemed a bit long to me. Maybe the author of the original recipe wanted a thicker crust. Read More
(12)
Rating: 3 stars
07/22/2010
The flavor was o.k. but the cake was a bit dense. Read More
(11)