Citrus Rum Cake

We are starting the week off with dessert! I can't think of anything else worth turning the week upside-down other than this decadent rum infused citrus cake that is perfect for any gathering

This is a super moist cake that has orange and lime zest in the batter and then the added flavor of an orange juice rum glaze.

This cake will make you feel like a professional baker. It's a very easy cake process that creates a wonderfully flavored cake.

We start with our basic method of creaming sugar and butter until light and fluffy.

Then it's time to add the zest from your oranges and lime


You will also add your eggs here one at a time, making sure to beat well after each egg is added.

Now it's time to add our sifted dry ingredients and the buttermilk alternating between the two until smooth


While this is mixing, take your time and butter and flour your tube pan. I prefer to use a spread over a spray here as the sprays tend to make little puddles of butter and the flour clumps up. As much as I hate putting my finger into butter, I do prefer spreading it out by hand


Pour your batter in and it's ready for the oven to be baked for 1 hour at 350 degrees.

Half way through baking, it's time to make this rum glaze.

Juice your oranges and lime


In a saucepan, strain the juices, add remaining sugar and bring to a boil. Add rum


The rum cake should be ready now. Check by inserting a knife in and make sure it comes out clean.

Pour the glaze over the warm cake slowly. It's going to fill up in the center and on the sides. You can decide how much of the glaze you want to use in the cake, but I do suggest no less than half of the amount made.


Now it's the hard part of leaving the cake to cool before removing from pan.

Cooled and ready to turn


With rum glaze on the sides.

Perfect to be eaten with some fruit.


You probably won't need a drink with this cake!!

I'm just saying! *Wink*


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