KEY LIME RUM CAKE RECIPE BY TASTY
This rum and citrus-infused cake will be your new favorite dessert! Bake the cake, brush it liberally with a buttery rum soak, then drizzle it all over with an easy-to-make glaze packed with key lime juice and zest. Sweet, tart, and boozy, all in one bite!
Provided by Nichi Hoskins
Categories Desserts
Time 9h35m
Yield 10 servings
Number Of Ingredients 24
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!
Nutrition Facts : Calories 666 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams
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Rohit Madbor
[email protected]This cake is a bit too dense for my taste. I think I'll try a different recipe next time.
Nakato Edina
[email protected]I've made this cake for several parties, and it's always a hit. It's a great dessert for any occasion.
Snoop Burrito
[email protected]This cake is so moist and flavorful. I love the combination of key lime and rum.
Moesha Joubert
[email protected]I'm not a fan of rum, so I omitted it from the recipe. The cake was still delicious.
Haji Gulab
[email protected]This is the best key lime rum cake I've ever had! The flavor is amazing.
Daniel Billions
[email protected]The cake turned out great! I used a bundt pan instead of a loaf pan, and it worked perfectly.
MD Munaim islam
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this cake without any problems.
Lisa Sims
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I'll try reducing the amount of sugar next time.
Della Smalley
[email protected]I've made this cake several times now, and it's always a hit. It's so easy to make, and the results are always delicious.
Jeff Porter
[email protected]This recipe is a keeper! The cake was so moist and flavorful, and the rum glaze was the perfect finishing touch. I will definitely be making this again.