Reviewed: Mar. 23, 2012

great cake -- moist and tender! I left out the lime zest, added a little less rum and a little more key lime juice to both the cake and the glaze and we loved it!

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Reviewer:

cherylcobbs

Reviewed: Jul. 28, 2011

My family loved this cake. I like tart flavors so I added more lime juice to both the cake batter and the glaze. WONDERFUL summertime cake.

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3 users found this review helpful

Reviewer:

tramsey

Reviewed: May 31, 2011

Delicious! I got rave reviews for this. I followed some of the other reviewers and used sour cream instead of milk, and also tripled the lime zest. It was great!

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6 users found this review helpful

Reviewer:

CHELSEAK3

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: Riverton, Utah, USA

Reviewed: Mar. 26, 2011

It needs more key lime juice. Probably a 1/4 cup should do the trick and maybe using real rum as well or a rum extract and not "flavoring" should kick it up a bit.

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5 users found this review helpful

Reviewer:

Tracey721

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Reviewed: Feb. 15, 2011

cake was good. however it needs to be cooked for a little more than an hour and not 90 minutes. i liked the texture. but was looking for more flavor.

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5 users found this review helpful

Reviewer:

deahdane@aol.com

Reviewed: Dec. 13, 2009

cake was ok doesn't pack the punch i was looking for!

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3 users found this review helpful

Reviewer:

DA DUTCHESS

Cooking Level: Professional

Living In: Largo, Florida, USA

Reviewed: Aug. 25, 2009

Great cake. The only change I made was to drizzle it with coconut syrup after adding the lime glaze. The coconut syrup really brings it together. Baked in a tube pan, drizzled with the syrup, and garnished with lime it makes a beautiful and tasty cake :)

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8 users found this review helpful

Reviewer:

Kristin

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Gainesville, Florida, USA

Reviewed: Jun. 30, 2007

While this cake certainly had it's good points, overall I was a little disappointed. The flavor was certainly delicate, and would have appreciated a stronger lime taste. Maybe next time I will double the amount of lime zest I put in. The glaze was delicious, but I think I would also double the amount of glaze to make the cake more flavorful overall. As per other reviews, the cake was actually ready after about 75 minutes. It was a little dry I felt also. Sour cream as a replacement for milk may remedy this. I think I will try again and make some alterations as the cake does have potential.

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33 users found this review helpful

Reviewer:

JeniG

Cooking Level: Expert

Home Town: Birmingham, Staffordshire, England, U.K.

Living In: Austin, Texas, USA

Reviewed: Sep. 19, 2006

Wonderful flavor. Baked at 325f. and the cake tested done in 1 hour and 15 minutes instead of the recommended 90 minutes. A bit n the dry side.

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9 users found this review helpful

Reviewer:

IAMTHEMOM1

Reviewed: Mar. 7, 2004

I made this cake for my grandaughter's 18th birthday. She wanted a mexican meal and this cake was perfect for dessert. My daughter-in-law said this cake was refreshing. It is a pound cake with a light but distinguished flavor. It is added to my recipe box, a definate keeper.

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23 users found this review helpful