Post #131895 by dogbytes on Sun, Dec 19, 2004 10:59 PM

i made this cake ~ it turned out quite delicious! i had bottled Key Lime juice, and used regular limes for the zest. i used equal parts of Bacardi Gold and Meyers Dark Rums.

the glaze is runny ~ so i removed the cake from the pan (to ensure it wasnt stuck) then put it back so the glaze can seep in!

Key Lime Rum Cake
For the Cake:
1 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
3 cups all-purpose flour
2 tsp baking powder
½ tsp salt
3/4 cup milk
6 Tbsp rum
1 Tbsp grated key lime zest
2 tsp key lime juice
1-1/2 tsp vanilla extract
1/2 tsp lemon juice

For the Glaze:
1/2 cup white sugar
1/2 cup butter
4 tablespoons key lime juice
6 tablespoons rum

Preheat oven to 325°F. Grease and flour a 10-inch tube pan. Mix together the flour and baking powder. In a large bowl, cream together butter, shortening and 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 rum, key lime zest, 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.

In the meantime, make the glaze by combining sugar, butter and key lime juice in a small saucepan. Let it boil for a minute or two, stirring constantly. Remove from heat and stir in rum.

Allow the cake to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick the top of cake in many places with a toothpick. Pour the glaze over the warm cake. Cool completely before serving.