Key Lime Rum Cake Recipes

KEY LIME RUM CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray. Dust the inside of the pan with flour and turn the pan to coat evenly, then shake out any excess.
• Make the rum cake: In a large bowl, mix together the flour, sugar, pudding mix, baking powder, salt, butter, and canola oil with an electric hand mixer on medium speed until mixture is well incorporated and looks sandy.
• With the mixer running on low speed, add the milk and eggs and beat until the batter is smooth. Scrape down the sides of the bowl with a spatula as needed.
• Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
• Pour the batter into prepared bundt pan, then smooth the top with a spatula.
• Bake the cake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
• Make the rum soak: In a medium saucepan, combine the butter, sugar, water, salt, and rum. Bring to a boil over high heat, then reduce the heat to low and simmer for 5-10 minutes, until the syrup thickens slightly. Transfer the syrup to a medium bowl and stir in the vanilla and lime juice.
• Use a long skewer to poke holes all over the cake. Pour about ¼ cup (60 ML) of the syrup over the cake . Allow the syrup to soak in (this may take 1-2 minutes), then continue pouring over the remaining syrup, ¼ cup at a time.
• Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
• When ready to serve, loosen the edges of the cake with a butter knife and invert onto a wire rack set inside a rimmed baking sheet. If the cake doesn't release easily, place it in a 350°F oven for about 10 minutes to soften the syrup.
• Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
• Pour the glaze over the top of the cake.
• Transfer the cake to a platter, then slice and serve. Leftover cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
• Enjoy!

KEY LIME RUM CAKE

Steps:

• 1. Preheat oven to 325 degree. Grease and flour a 10 inch tube pan. Mix together the flour and baking powder. In a large bowl, cream together 1 cup butter, 1/2 cup shortening (I use Crisco), and 2 cups sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract and lemon juice. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• 2. Make the glaze by combining 1/4 cup white powdered sugar, 1/4 cup butter and 2 tablespoons key lime juice in a small saucepan. Let it boil for a minute or two, stirring constantly. Remove from heat and stir in 3 tablespoons rum. Allow the cake to cool in pan 10 minutes. Turn out on wire rack. While warm, prick the top of cake in many places with a toothpick. Pour the glaze over warm cake. Cool completely before serving.

KEY LIME RUM CAKE

Steps:

• In a medium bowl, combine the flour, baking powder, and the salt. Stir well.
• Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs, one at a time, and mix thoroughly well. Add alternately the flour and the milk, ending with the milk. Add the lime juice, lime zest, the rum and vanilla extracts. Mix well, using a spatula. Pour the batter into a well greased and floured baking pan, cake pan, bundt pan, or tube pan.
• Bake at 375 for about 45-55 minutes. Allow the cake to cool for at least an hour.
• To make the glaze, using the stove and a medium sauce pan, melt the butter and sugar together. Stir well until melted. Add the lime juice, zest, and the extracts. Pour the warm glaze over the cake. You may also add sifted powdered sugar, or omit the glaze and garnish with just the powdered sugar. Enjoy!