Key Lime Rum Cake
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 2 1/4 cups white sugar, divided
- 1 1/4 cups unsalted butter, divided
- ½ cup shortening
- 5 eggs
- tablespoons rum, or to taste, divided
- 1 tablespoon grated Key lime zest
- 2 teaspoons Key lime juice
- 1 ½ teaspoons vanilla extract
- 1 cup milk
- 2 tablespoons Key lime juice
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Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Combine flour and baking powder in a mixing bowl.
- Beat 2 cups sugar, 1 cup butter, and shortening together in a large bowl until light colored and fluffy. Beat in eggs, one at a time, until mixture is light colored. Stir in 2 tablespoons rum, Key lime zest, 2 teaspoons Key lime juice, and vanilla extract until thoroughly blended. Stir in flour mixture alternating with milk; pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
- Meanwhile, beat remaining 1/4 cup sugar and remaining 1/4 cup butter together in a small saucepan until light colored and fluffy. Stir in remaining 2 tablespoons Key lime juice until evenly blended; bring to a boil, stirring constantly. Off heat, stir in remaining 3 tablespoons rum.
- Cool cake in the pan for 10 minutes, then turn cake out onto a wire rack or serving plate. Prick top of cake in many places with a toothpick while cake is still warm. Pour glaze evenly over top of cake until it drizzles down all sides. Cool cake completely before serving.
Source
Original recipe: View Original