Today I learned that The Flying Foodie has a following at Marine Base Camp Leatherneck in Afghanistan. To all my friends at II MEF C4, especially Major Richardson, this blog post is for you. Thank you for all you do! Stay safe and come home soon. Semper Fi...
Key Lime Rum Pound Cake Recipe
Ingredients
Cake:
2 cup butter
2 cups sugar
5 eggs
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup key lime juice, approx. 6 limes
1/4 cup light rum
1-1/2 teaspoon vanilla
1 tablespoon lime zest, approx. 5 limes
Glaze:
1-1/2 cup confectioner's sugar, sifted (more if needed)
2 tablespoons key lime juice
1 tablespoon light rum
Preparation
Preheat oven to 325 degrees. Grease a 12-cup bundt pan.
Mix together flour, salt, baking powder and baking soda. Mix together sour cream, lime juice, rum and vanilla.
Cream butter and sugar and beat on medium for 2 minutes. Add eggs one at a time and beat well. Add flour mixture alternately with milk mixture. Add zest.
Pour into prepared cake pan. Bake for 70 minutess or until a cake tester comes out smooth.
Mix together flour, salt, baking powder and baking soda. Mix together sour cream, lime juice, rum and vanilla.
Cream butter and sugar and beat on medium for 2 minutes. Add eggs one at a time and beat well. Add flour mixture alternately with milk mixture. Add zest.
Pour into prepared cake pan. Bake for 70 minutess or until a cake tester comes out smooth.
Remove from oven and allow to cool 10 minutes in pan. Turn onto a cooling rack and cool completely. Cover with glaze.
