KEY LIME RUM CAKE
This Key lime-infused rum cake is a moist and delicious treat!
Provided by GMUCHEFWHIT
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- Stir the flour and baking powder together in a mixing bowl.
- 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.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
- 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.
- 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.
Nutrition Facts : Calories 560.1 calories, Carbohydrate 63 g, Cholesterol 130 mg, Fat 30.5 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 15.2 g, Sodium 194.9 mg, Sugar 38.8 g
KEY LIME RUM CAKE RECIPE BY TASTY
This rum and citrus-infused cake will be your new favorite dessert! Bake the cake, brush it liberally with a buttery rum soak, then drizzle it all over with an easy-to-make glaze packed with key lime juice and zest. Sweet, tart, and boozy, all in one bite!
Provided by Nichi Hoskins
Categories Desserts
Time 9h35m
Yield 10 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray. Dust the inside of the pan with flour and turn the pan to coat evenly, then shake out any excess.
- Make the rum cake: In a large bowl, mix together the flour, sugar, pudding mix, baking powder, salt, butter, and canola oil with an electric hand mixer on medium speed until mixture is well incorporated and looks sandy.
- With the mixer running on low speed, add the milk and eggs and beat until the batter is smooth. Scrape down the sides of the bowl with a spatula as needed.
- Add the rum, vanilla, lime juice, and lime zest and stir with a rubber spatula to incorporate.
- Pour the batter into prepared bundt pan, then smooth the top with a spatula.
- Bake the cake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
- Make the rum soak: In a medium saucepan, combine the butter, sugar, water, salt, and rum. Bring to a boil over high heat, then reduce the heat to low and simmer for 5-10 minutes, until the syrup thickens slightly. Transfer the syrup to a medium bowl and stir in the vanilla and lime juice.
- Use a long skewer to poke holes all over the cake. Pour about ¼ cup (60 ML) of the syrup over the cake . Allow the syrup to soak in (this may take 1-2 minutes), then continue pouring over the remaining syrup, ¼ cup at a time.
- Cover the pan loosely with plastic wrap and let the cake sit overnight at room temperature.
- When ready to serve, loosen the edges of the cake with a butter knife and invert onto a wire rack set inside a rimmed baking sheet. If the cake doesn't release easily, place it in a 350°F oven for about 10 minutes to soften the syrup.
- Make the key lime glaze: In a small bowl, whisk together the powdered sugar, lime juice, and lime zest until combined.
- Pour the glaze over the top of the cake.
- Transfer the cake to a platter, then slice and serve. Leftover cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
- Enjoy!
Nutrition Facts : Calories 666 calories, Carbohydrate 76 grams, Fat 32 grams, Fiber 1 gram, Protein 6 grams, Sugar 50 grams
KEY LIME RUM CAKE
This key lime rum cake recipe was found while searching for alternative ingredients for another. I wanted to share because it would be good for the upcoming holidays.
Provided by Altheria Perry
Categories Cakes
Time 1h55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 325 degree. Grease and flour a 10 inch tube pan. Mix together the flour and baking powder. In a large bowl, cream together 1 cup butter, 1/2 cup shortening (I use Crisco), and 2 cups sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract and lemon juice. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 2. Make the glaze by combining 1/4 cup white powdered sugar, 1/4 cup butter and 2 tablespoons key lime juice in a small saucepan. Let it boil for a minute or two, stirring constantly. Remove from heat and stir in 3 tablespoons rum. Allow the cake to cool in pan 10 minutes. Turn out on wire rack. While warm, prick the top of cake in many places with a toothpick. Pour the glaze over warm cake. Cool completely before serving.
COFFEE AND RUM CAKE RECIPE BY TASTY
Here's what you need: refined flour, baking powder, baking soda, chocolate powder, instant coffee, salt, eggs, brown sugar, light rum, refined oil, orange zest, unsalted butter, brewed instant coffee, powdered sugar, cocoa powder
Provided by Urvi Sood
Yield 4 servings
Number Of Ingredients 15
Steps:
- Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
- Next, add the oil and orange zest and mix thoroughly.
- In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
- Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
- Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
- In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
- After the cake is done, take it out and let cool before inverting.
- After it cools, slice horizontally and remove the top half.
- Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
- Press together gently, let cool, and cut into pieces. Serve.
- Enjoy!
Nutrition Facts : Calories 1145 calories, Carbohydrate 88 grams, Fat 77 grams, Fiber 3 grams, Protein 10 grams, Sugar 52 grams
DELICIOUS RUM CAKE
While in the Keys, we sampled some rum cake. Delicious! Luckily, I found a cookbook with some famous Key West Recipes in it and here was the Rum Cake recipe.
Provided by Dawn399
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- Grease a tube pan or bundt pan.
- Mix all ingredients for cake together except nuts.
- Place nuts in bottom of pan and pour batter on top.
- Bake 50-55 minutes.
- To make sauce: Combine all sauce ingredients together in a sauce pan.
- Heat until boiling and allow to boil for 2-3 minutes.
- Pour over cake when cake is done and allow to stand for 30 minutes before serving.
- Place cake on serving platter.
Nutrition Facts : Calories 624.2, Fat 31.9, SaturatedFat 4.9, Cholesterol 85.7, Sodium 618, Carbohydrate 70.9, Fiber 1, Sugar 51.9, Protein 5.8
KEY LIME RUM CAKE
I found this recipe on another website when I had a craving for something lime. I tweaked it enough to add it here to Zaar. This is a delicious and refreshing dessert, especially during th Spring and Summer. The glaze will add more of a lime flavor, but you can just sift powdered sugar on top to garnish and either way it will be delicious. When I made this cake, I used bottled lime juice and I didn't have any fresh limes on hand, so I left out the lime zest and it was fine without it, although I am sure the lime zest would add more zing!
Provided by LDSMom128
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the flour, baking powder, and the salt. Stir well.
- Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs, one at a time, and mix thoroughly well. Add alternately the flour and the milk, ending with the milk. Add the lime juice, lime zest, the rum and vanilla extracts. Mix well, using a spatula. Pour the batter into a well greased and floured baking pan, cake pan, bundt pan, or tube pan.
- Bake at 375 for about 45-55 minutes. Allow the cake to cool for at least an hour.
- To make the glaze, using the stove and a medium sauce pan, melt the butter and sugar together. Stir well until melted. Add the lime juice, zest, and the extracts. Pour the warm glaze over the cake. You may also add sifted powdered sugar, or omit the glaze and garnish with just the powdered sugar. Enjoy!
Nutrition Facts : Calories 834.1, Fat 45, SaturatedFat 27.2, Cholesterol 243.2, Sodium 453.2, Carbohydrate 97.2, Fiber 1.3, Sugar 58.6, Protein 10.3
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