"This Key lime-infused rum cake is a moist and delicious treat!" — GMUCHEFWHIT
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rum, or amount desired
Key lime juice
grated Key lime zest
1 1/2 teaspoons
Key lime juice
This cake is extremely moist! Took less than 90 minutes for me, maybe 70-75...I dyed it green for fun, it was a big hit!
This cake was okay. I made it the morning it was served to company at my house and the glaze had not soaked through to all the cake. The top half was moist but the bottom was dry. I would suggest either using a wooden spoon to make the holes instead of a toothpick or not serving to the next day. However, I noticed even though it was moist the next day the rum flavor seemed to disapate.
This recipe was great. Prep takes a bit of time, but otherwise I loved it! I brought it to a dinner party and it got great reviews! Thanks!
I really liked this cake, but made a few changes. I cut down on the sugar and eggs in the cake, to 3 eggs and 1 cup of sugar. It still turned out very fluffy and light. I used a quarter cup of spiced rum in the main cake and a half cup in the glaze. I agree with other reviewers that the glaze is very sweet, so it might be worth it to cut down it's sugar contents too. I felt like the lime and the rum had a nice balance --- but then, I did use extra rum!
I made this recipe exactly as is, and was very pleased with the result: a moist, rich, tangy cake that was the perfect ending to a citrus-themed 3-course meal. I served it about 4 hours after taking it out of the oven, and it was just right.
The cake part of the recipe is wonderful. Light, fluffy, moist- I added a lot more rum (like two cups worth :), and the lime is VERY strong. I think next time I'll use a little less lime. The glaze was ok- very limey- I suggest reviewing a few recipes for regular rum cake, because this is a strange glaze. I'm used to boiling mine for 4 minutes while stirring. I guess it's what you like! Overall, I would use this recipe again with some changes.
This cake was delicious. However, I did notice that the lime really overpowered the rum. Therefore, next time, I will add perhaps a tablespoon more rum. I did not make the glaze called for in the recipe. Instead, I used 2 cups of confectioners sugar and added about 4 tablespoons of lime juice. Also, it only took about 70 mins to bake, not the 90 called for. I will definitely make this again.
We made this for a birthday dinner. It turned out great. Instead of pure rum on the glaze, we used rum extract. Both of the birthday people liked this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Key Lime Rum Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 275
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