Key Lime Rum Cake

Name: Key Lime Rum Cake
Ingredients: 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

15 ingredients

6 steps

Ingredients

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

Directions

1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2

Stir the flour and baking powder together in a mixing bowl.
3

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.
4

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
5

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.
6

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.

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