Key Lime Rum Cake

Key Lime Rum Cake

4.7(263)

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! This content is intended solely for users of legal drinking age. Drink responsibly.

Cook Time
1 hr
Total Time
9 hr 35 min
Yield
10 servings

How to Make It

1. Step
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.
2. Step
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.
3. Step
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.
4. Step
Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
5. Step
Pour the batter into prepared bundt pan, then smooth the top with a spatula.
6. Step
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.
7. Step
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.
8. Step
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.
9. Step
Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
10. Step
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.
11. Step
Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
12. Step
Pour the glaze over the top of the cake.
13. Step
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.
14. Step
Enjoy!

Tags

Other Recipes You May Like

Sugar Cookie “Pizza”

Sugar Cookie “Pizza”

4.5(331)
One-Pot Chicken, Bacon, And Goat Cheese

One-Pot Chicken, Bacon, And Goat Cheese

4.8(239)
Vegan Chocolate & Peanut Butter Fudge

Vegan Chocolate & Peanut Butter Fudge

4.5(191)
Chickpea Fudge

Chickpea Fudge

5.0(1)
Vegan Pumpkin Pie

Vegan Pumpkin Pie

5.0(1)
Broccoli Chicken Alfredo Lasagna

Broccoli Chicken Alfredo Lasagna

4.9(651)
Dairy-Free Peach Tart

Dairy-Free Peach Tart

3.9(58)
HERSHEY'S KISSES Cookies 3 Ways

HERSHEY'S KISSES Cookies 3 Ways

4.6(11)

Be the first to know about the latest deals, receive new trending recipes & more!