Key Lime Rum Cake

Key Lime Rum Cake


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


2 h servings 560 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 195 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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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  1. 16 Ratings


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!

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!

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 sug...

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 s...

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 ta...

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 th...

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...

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.

The flavor was o.k. but the cake was a bit dense.