Key Lime Rum Cake

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan to prevent sticking. (Prep time: 5 minutes)

In a medium mixing bowl, whisk together the flour and baking powder until well combined. Set aside. (Prep time: 3 minutes)

In a large bowl, cream together 1.75 cups sugar, 0.75 cup butter, and the shortening until light and fluffy. Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the 2 tablespoons of rum, Key lime zest, 2 teaspoons Key lime juice, and vanilla extract. Mix until well blended. (Prep time: 10 minutes)

Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour. Mix until just combined, being careful not to overmix. Pour the batter into the prepared tube pan. (Prep time: 5 minutes)

Bake in the preheated oven for approximately 90 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, tent the cake loosely with foil. (Bake time: 90 minutes)

While the cake is baking, prepare the glaze. In a small saucepan, beat together remaining 0.25 cup sugar and remaining 0.25 cup butter until light and fluffy. Stir in remaining 2 tablespoons Key lime juice until evenly blended; bring to a boil, stirring constantly. Off heat, stir in remaining 3 tablespoons rum. (Prep time: 7 minutes)

Once the cake is removed from the oven, let it cool in the pan for 10 minutes before inverting it onto a wire rack or serving plate. (Cool time: 10 minutes)

While the cake is still warm, use a toothpick or skewer to poke holes all over the top. This will allow the glaze to soak in and permeate the cake. (Prep time: 2 minutes)

Pour the glaze evenly over the top of the warm cake, allowing it to drizzle down the sides. Let the cake cool completely before slicing and serving. (Cool time: 60 minutes)