Summer Pound Cake with Lime Glaze (Mango and Pineapple Rhum Pound Cake)

Spring has arrived and soon enough I will be able to have picnic outside, yay!! I am planning to attend and or throw potluck gatherings often this spring and summer, therefor, I have been trying new recipes and today's recipe is one of them :)

Today I am making Pound Cake laced with mango and pineapple rhum with lime glazing. It is simple to make and easy to eat, absolutely positively scrummy, and that tropical fruit taste is just perfect to give that extra zing of summer taste. 

Ingredients:

2 cups of sugar

1 cup of butter (room temperature)

5 eggs (I used large eggs)

2 tsp vanilla essence

3 cups of flour (sifted)

1 tsp baking powder

put 3 tbsp of Pango Rhum in a cup and fill the rest of the cup with milk

Cooking steps:

1. Pre-heat oven to 350 F. Grease your bundt pan and dust with flour, set aside, 
2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy, 
3. Add eggs, one at a time, make sure to beat well after each addition, add vanilla essence, 
4. Reduce the speed to low and gradually add flour, Pango rhum and milk, continue beating just until all combined, don't overmix,
5. Pour the mix into your greased and dusted bundt pan, bake for an hour until a toothpick (or bamboo skewer) inserted in the center of the cake comes out clean,
6. Set aside to cool (I put the cake upside down on a glass in the middle of the bundt so it didn't get so compacted, but it's not obligatory. Other recipes only put the cake upside down on a rack). 
7. Now let's prepare the glaze, shall we?

Lime zest glaze

2 cups of confectioner sugar

4 tbsp of freshly squeezed key lime juice

Lime zest of one lime

In a bowl, mix 2 cups of confectioner sugar, key lime juice and a part of the lime zest. 

When the cake is completely cool, pour the lime zest glaze generously over the cake top and let it drizzle down to the sides. Sprinkle the glazed cake with the rest of the lime zest as decoration, et voila, it's done and ready to be served! 

PS: This recipe is actually very basic and versatile. you can adjust the flavor with any flavoring you like, like vanilla, lemon, or even Pandan.