KEY LIME DAIQUIRI POUND CAKE
(One 10" Cake)

1 cup butter or margarine, softened
1/2 cup shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
2 tablespoons rum
1 tablespoon grated Key Lime rind
2 teaspoons Key Lime juice
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice

Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in rum and next 4 ingredients.

Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan. While warm, prick top of cake with a wooden pick; pour Key Lime Daiquiri Glaze (recipe below) over cake. Let cool completely on a wire rack.

KEY LIME DAIQUIRI GLAZE

1/4 cup sugar
1/4 cup butter or margarine
2 tablespoons Key Lime juice
3 tablespoons rum

Combine sugar, butter, and Key Lime juice in a small saucepan; bring to a boil. Boil, stirring constantly, 1 minute. Remove from heat, and stir in rum.


June, this is a recipe that I've had but have never tried myself. Let me know how it turns out if you try it.

Janet