Key Lime Rum Cake Recipe -
Key Lime Rum Cake Recipe
  • READY IN 2 hr

Key Lime Rum Cake

Recipe by  

"This Key lime-infused rum cake is a moist and delicious treat!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. Stir the flour and baking powder together in a mixing bowl.
  3. Cream the shortening with 1 cup butter and 2 cups sugar in a large mixing bowl until light colored and fluffy. Beat in the eggs, one at a time until mixture is light colored. Stir in 2 tablespoons rum, 2 teaspoons Key lime juice, Key lime zest, and vanilla extract until thoroughly blended. Stir in the flour mixture alternating with the milk. Pour the batter into the prepared pan.
  4. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
  5. Meanwhile, make the glaze by creaming 1/4 cup sugar with 1/4 cup butter in a small saucepan until light colored and fluffy. Stir in 2 tablespoons Key lime juice until evenly blended. Bring to a boil, stirring constantly. Remove from the heat and stir in 3 tablespoons rum.
  6. Cool the cake in its pan for 10 minutes. Turn out onto a wire rack or serving plate. While the cake is still warm, use a toothpick to prick the top in many places. Pour the glaze evenly over the top of the cake so it drizzles down all sides. Cool the cake completely before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2008

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!

Most Helpful Critical Review
Dec 31, 2008

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.


16 Ratings

Nov 03, 2008

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!

Apr 23, 2010

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!

May 18, 2010

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.

Jun 11, 2009

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.

Jul 02, 2009

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.

Jul 26, 2010

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.


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  • Calories
  • 560 kcal
  • 28%
  • Carbohydrates
  • 63 g
  • 20%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 30.5 g
  • 47%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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