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Key Lime Rum Cake

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.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
12 hrs
Total Time
13 hrs 25 mins
Servings: 16
Calories: 359 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. Let the cake cool to room temperature and cover with plastic wrap. Let the cake rest overnight.
TO SERVE THE CAKE:
  1. 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.
  2. Serve with whipped cream or ice cream.

Nutrition Information

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

% 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.