Key Lime Rum Cake • Tasty

By Tasty · 120 min

Ingredients

Instructions

1. Preheat the oven to 325°F (170°C). Grease a 10-12-cup bundt pan with nonstick spray, dust it with flour, turn to coat, and shake out the excess.
2. In a large bowl, mix the flour, sugar, pudding mix, baking powder, salt, butter and canola oil with an electric mixer on medium speed until well combined and sandy.
3. On low speed, add the milk and eggs and beat until smooth, scraping down the bowl as needed.
4. Stir in the rum, vanilla, lime juice and lime zest with a spatula.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 45-55 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool slightly in the pan.
7. Make the syrup: in a medium saucepan, combine the butter, sugar, water, salt and rum. Bring to a boil over high heat, then reduce to low and simmer 5-10 minutes until slightly thickened. Transfer to a bowl and stir in the vanilla and lime juice.
8. Poke holes all over the cake with a long skewer. Pour about ¼ cup (60 ml) of syrup over the cake, let it soak in (1-2 minutes), then keep adding the remaining syrup ¼ cup at a time.
9. Cover loosely with plastic wrap and let the cake sit overnight at room temperature.
10. When ready to serve, loosen the edges with a butter knife and invert onto a wire rack set in a rimmed baking sheet. If it sticks, heat it in a 350°F oven for about 10 minutes.
11. Make the glaze: whisk together the powdered sugar, lime juice and lime zest until combined. Pour over the top of the cake.
12. Transfer to a platter, slice and serve.

Summarized from Tasty's video. Watch it for the details.

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