Key Lime Rum Cake
User Reviews
5.0
9 reviews
Excellent
Key Lime Rum Cake
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This is no ordinary bundt cake recipe. My key lime cake is ultra rich, moist and tender, soaked in a key lime and rum infused syrup that makes every bite a flavor bomb. No need for frosting or decorations, this lime rum bundt cake doesn't need it.
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Ingredients
FOR THE KEY LIME CAKE:
- 2 cups all purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3.4 ounce box instant vanilla pudding
- 8 tablespoons unsalted butter at room temperature
- ½ cup vegetable oil
- 4 large eggs at room temperature
- ½ cup whole milk at room temperature
- 1 teaspoon vanilla extract
- ½ cup golden or dark rum I used Mount Gay
- 4-5 key limes zested (for about 2 tablespoons of zest)
- ⅓ cup almond meal (almond flour)
FOR THE SOAKING SYRUP:
- 1 cup sugar
- 8 tablespoons unsalted butter
- ½ cup golden or dark rum I used Mount Gay
- ¼ cup key lime juice
- 2 teaspoons key lime zest
- ¼ teaspoon salt
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Instructions
- Position the oven rack to the center of the oven. Preheat the oven to 350°F. Liberally spray the bundt cake with nonstick baking spray. Sprinkle the interior of the pan with almond meal and tilt it so that the almond meal sticks and coats every part of the pan. This helps prevent sticking when turning out the bundt cake.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, Instant pudding, butter, and oil. Use a hand mixer or stand mixer to combine the ingredients until well blended and resembles a sandy crumble.
- Add the eggs, milk, vanilla, lime zest, and rum and blend until smooth. Pour the batter into the prepared bundt pan and bake for 1 hour or until a cake tester comes out clean. Do NOT remove the cake from the pan (yet).
FOR THE LIME RUM SYRUP:
- While the cake bakes, make the lime rum soaking syrup by combining the sugar, butter, rum, key lime juice, zest and salt in a small saucepan.
- Heat over medium high heat, stirring regularly until the mixture comes to a boil and the sugar dissolves. Simmer the mixture for 5-8 minutes until the sauce reduces to a syrupy consistency. Set aside.
SOAK THE CAKE WITH SYRUP:
- Use a wooden skewer to poke holes into the bundt cake while it still sits in the pan. Pour the key lime rum syrup over the cake 1/4 cup at a time, allowing each addition to soak in before adding more. Use all of the soaking syrup on the cake.
- Let the cake cool to room temperature and cover with plastic wrap. Let the cake rest overnight.
TO SERVE THE CAKE:
- Heat the oven to 350°. Place the cake in the oven for 10 minutes to heat up the sticky syrup and allow the cake to release from the pan without breaking. Invert the cake onto. cake plate.
- Serve with whipped cream or ice cream.
Nutrition Information
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Calories
359kcal
(18%)
Carbohydrates
50g
(17%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
243mg
(10%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
432IU
(9%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 243mg | 10% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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