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Ingredients
- 1 c. butter
- 1/2 c. shortening
- 2 c. white sugar
- 5 x Large eggs
- 3 c. all-purpose flour
- 1/2 tsp baking pwdr
- 1 c. lowfat milk
- 2 Tbsp. rum
- 1 Tbsp. grated key lime zest
- 2 tsp key lime juice
- 1 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/4 c. white sugar
- 1/4 c. butter
- 2 Tbsp. key lime juice
- 3 Tbsp. rum
Directions
- Preheat oven to 325 F (160 C). Grease and flour a 10 inch tube pan. Mix together the flour and baking pwdr. In a large bowl, cream together 1 c. butter, 1/2 c. shortening and 2 c. sugar till light and fluffy. Beat in the Large eggs one at a time. Beat in the flour mix alternately with the lowfat milk, mixing just till incorporated. Stir in 2 Tbsp. rum, key lime zest, 2 tsp. key lime juice, vanilla extract and lemon juice.
- Pour batter into prepared pan. Bake in the preheated oven for 90 min, or possibly till a toothpick inserted into the center of the cake comes out clean.
- In the meantime, make the glaze by combining 1/4 c. sugar, 1/4 c. butter and 2 Tbsp. key lime juice in a small saucepan. Let it boil for a minute or possibly two, stirring constantly. Remove from heat and stir in 3 Tbsp. rum.
- Allow the cake to cold in pan 10 min. Turn it out onto wire rack. While hot, prick the top of cake in many places with a toothpick. Pour the glaze over the hot cake. Cold completely before serving.
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