Key Lime Rum Cake - Tiki Drinks and Food

IDOT I dream of tiki Tiki Socialite Pittsburgh, PA Joined: Jan 12, 2004 Posts: 501	IDOT I dream of tiki Posted posted on Tue, May 30, 2006 11:03 PM Call me crazy. Call me bold. Call me waster of fine rum. No prob. My second time I made the cake, I forgot the key limes. no prob. I used Mt. Gay for the recipe itself. Nice potent rum. Taking a tip of the hat from the Trader Vic Mai Tai, I combined Appleton Estate and St. James Amber for the glaze. No one missed the key limes at all. Add a touch of miscalculation. I found I had to shellac the cake with glaze. On my attempt to glaze the bottom, the cake had become a moist sponge. I worked to flip it over an save the damp & dribbling cake creeping through the cooling rack. Too late, it was going to stay a bit of a mush. On the bright side, the rum PUNCH marinade gave the folks at the Daytona Beach East Coast Tiki Revival a hefty rum flavor. No subtlety in flavor here. And here I was worried the rum flavor wouldn't be strong enough.

Call me crazy. Call me bold. Call me waster of fine rum. No prob.

My second time I made the cake, I forgot the key limes. no prob.
I used Mt. Gay for the recipe itself. Nice potent rum. Taking a tip of the hat from the Trader Vic Mai Tai, I combined Appleton Estate and St. James Amber for the glaze.

No one missed the key limes at all.

Add a touch of miscalculation. I found I had to shellac the cake with glaze. On my attempt to glaze the bottom, the cake had become a moist sponge. I worked to flip it over an save the damp & dribbling cake creeping through the cooling rack. Too late, it was going to stay a bit of a mush.

On the bright side, the rum PUNCH marinade gave the folks at the Daytona Beach East Coast Tiki Revival a hefty rum flavor. No subtlety in flavor here.

And here I was worried the rum flavor wouldn't be strong enough.

Post #234887 by I dream of tiki on Tue, May 30, 2006 11:03 PM