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Old 09-11-2007, 11:23 PM   #1
Join Date: Aug 2007
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ISO information/sub for rum extract

What exactly is rum extract? If I was trying to make a cake that called for it, would I be able to substitute actual rum in any way?


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Old 09-12-2007, 12:10 AM   #2
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Rum is made from sugar cane and spices, I will assume that rum sub. is alcohol(as all are) with the subbed spice flavors.?

The reason an extract would be called for is perhaps that 1T of extract=a LOT more of the real deal, and you have to adjust a recipe accordingly. The point is to get the flavor with out all the volume I guess.

With cooking, it is a little more forgiving, with baking, that is a lot more unforgiving. If it calls for extract, that is what I do, I just go with real, v. imitation at that point.

Just my $.02
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