Sponge Recipes

Lime and Rum Sponge Cake recipe

This tasty sponge cake has all the classic flavours of a scrumptious cocktail, making it perfect to serve at a dinner party. If you dont have rum, feel free to substitute it for another sprit just make sure to use one that has flavour so that it adds a little something to the cake, i.e. whisky, gin or coconut liquor.


  • 400g caster sugar
  • 375g plain flour
  • 325g butter
  • 250ml milk
  • 5 eggs
  • 2 tbsp. rum
  • 2 tbsp. lime zest
  • 1 tbsp. lime juice
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder

Method of Preparation:

  1. Preheat the oven to 170C and grease and line a 23cm cake tin.

  2. Cream together the sugar and butter until pale and fluffy.

  3. Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract, rum, lime zest and lime juice.

  4. Sieve together the flour and baking powder and add to the cake batter, alternating with the milk until all of the ingredients are combined well.

  5. Pour the batter into the prepared cake tin.

  6. Cook for around 80 minutes or until a skewer inserted into the cake comes out clean.

Leave to cool completely before serving, or drizzle with simple lime syrup whilst still warm to accentuate the flavour. This should serve around 8 people.

Author: Laura Young.

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400gabout 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
375gabout 13 oz (13.227375 oz based on 0.035273 ounces in a gram)
325gabout 11 oz (11.463725 oz based on 0.035273 ounces in a gram)
250mlabout 1 cup (1.0567 cups based on 236.59 mililitres in a US cup)
170C325F / Gas Mark 3


Published: June 22, 2011
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