This is no ordinary bundt cake recipe. My key lime cake is ultra rich, moist and tender, soaked in a key lime and rum infused syrup that makes every bite a flavor bomb. No need for frosting or decorations, this lime rum bundt cake doesn't need it.
Position the oven rack to the center of the oven. Preheat the oven to 350°F. Liberally spray the bundt cake with nonstick baking spray. Sprinkle the interior of the pan with almond meal and tilt it so that the almond meal sticks and coats every part of the pan. This helps prevent sticking when turning out the bundt cake.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, Instant pudding, butter, and oil. Use a hand mixer or stand mixer to combine the ingredients until well blended and resembles a sandy crumble.
Add the eggs, milk, vanilla, lime zest, and rum and blend until smooth. Pour the batter into the prepared bundt pan and bake for 1 hour or until a cake tester comes out clean. Do NOT remove the cake from the pan (yet).
FOR THE LIME RUM SYRUP:
While the cake bakes, make the lime rum soaking syrup by combining the sugar, butter, rum, key lime juice, zest and salt in a small saucepan.
Heat over medium high heat, stirring regularly until the mixture comes to a boil and the sugar dissolves. Simmer the mixture for 5-8 minutes until the sauce reduces to a syrupy consistency. Set aside.
SOAK THE CAKE WITH SYRUP:
Use a wooden skewer to poke holes into the bundt cake while it still sits in the pan. Pour the key lime rum syrup over the cake 1/4 cup at a time, allowing each addition to soak in before adding more. Use all of the soaking syrup on the cake.
Let the cake cool to room temperature and cover with plastic wrap. Let the cake rest overnight.
TO SERVE THE CAKE:
Heat the oven to 350°. Place the cake in the oven for 10 minutes to heat up the sticky syrup and allow the cake to release from the pan without breaking. Invert the cake onto. cake plate.