Key Lime Rum Cake Recipe
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 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 1/2 teaspoons vanilla extract
- 1 cup milk
- 1/4 cup white sugar
- 1/4 cup butter
- 2 tablespoons Key lime juice
- 3 tablespoons rum
- 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.
