Rum and Lime Cake

Rum and Lime Cake


20 people made this

This is a simple pound cake recipe made special with the addition of lime juice and rum! Subtle, tropical and light, the perfect dessert!

Christiane Potts

Serves: 16 

  • 250g butter
  • 125g copha
  • 2 cups (440g) white sugar
  • 5 eggs
  • 3 cups (375g) plain flour
  • 1/2 teaspoon baking powder
  • 1 cup (250ml) milk
  • 2 tablespoons rum
  • 1 tablespoon grated lime zest
  • 2 teaspoons lime juice
  • 1 1/2 teaspoons vanilla essence
  • 1/2 teaspoon lemon juice
  • 1/4 cup (65g) white sugar
  • 65g butter
  • 2 tablespoons lime juice
  • 3 tablespoons rum

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Preheat oven to 170g degrees C. Grease and flour a 25cm ring tin. Mix together the flour and baking powder.
  2. In a large bowl cream together 250g butter, 125g copha 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, lime zest, 2 teaspoons lime juice, vanilla essence and lemon juice.
  3. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm prick top of cake with toothpick. Pour lime glaze over warm cake. Cool completely.
  4. To make lime glaze: In small saucepan combine 1/4 cup sugar, 65g butter and 2 tablespoons lime juice. Boil, stirring constantly, for 1 minute. Remove from heat and stir in 3 tablespoons rum.

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