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 Message 4276 of 20656 in Recipe Exchange
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Subject: Re: Help !!! I need a run conversion
From: Kent Garber
Posted: Thu Aug 16. 2001, 02:13 UTC
Followup to: "Help !!! I need a run conversion"  by blumist  (Thu Aug 16. 2001, 01:12 UTC)
This is a very good question.  Can you post your recipe and the name of the 
recipe?  Maybe we can compare it to a cake that has a recipe that uses rum.  
Also look on a bottle of rum extract it may give the conversion.  It could be 
1/2 cup.

Here is a cake that uses a rum and not a rum extract.

RUM CAKE

Ingredients 
************** 
1 - 18 1/2 oz. pkg. yellow cake mix 
1 - 3 3/4 oz. pkg. instant vanilla pudding mix 
1 - 15 oz. can Coco Lopez cream of coconut 
1/2 cup plus 2 tbsp. rum (Bacardli White) 
1/3 cup vegetable oil 
4 eggs 
1 - 8 oz. can crushed pineapple (well drained)


Procedure 
************* 
Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, pudding 
mix, 1/2 cup rum, oil, eggs, and 1/2 cup cream of coconut. Beat on medium 
speed 2 minutes. Stir in pineapple. Bake in 10-inch tube pan for 50-55 
minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke 
holes about 1 inch apart in cake from top to almost the bottom. Combine 
remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish 
with whip cream, pineapple chunks, cherries and toasted coconut if desired. 

Temperature: 350°

Baking Time: 50-55 minutes.
---------------
http://www.cs.cmu.edu/~mjw/recipes/cake/rum-cake.html

Rum Cake

1 package Duncan Hines Golden Butter Cake Mix
3 eggs
1/2 cup vegetable oil
1/2 cup white or golden rum
1/2 cup water
1 small package of instant vanilla pudding
1/3 cup chopped pecans (optional)

Grease heavily and flour a bundt pan.  Sprinkle nuts on bottom of pan.
Mix all ingredients and pour into pan over nuts.  Bake at 325 for 50-60
minutes.

While the cake is baking, get ready to make the glaze.  The glaze should
be ready at the same time the cake is done.  

Glaze
1 stick butter
1/4 cup rum
1 cup sugar

Put glaze ingredients in a small pan and heat til boiling and let boil for 
2 minutes, no longer.
Pour glaze around outside of cake pan immediately upon removing from oven
and let cool in pan for twenty minutes.  Remove from pan.

Rum Cake

Chocolate Chip Rum Cake

1 package Duncan Hines yellow cake mix
1 6 oz package Jello instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1 12 oz bag semi-sweet chocolate morsels
1 teaspoon vanilla
6-8 tablespoons rum

Mix all ingredients for 12 minutes at high speed. Bake in bunt pan at 350
about 1 hour. Cool - invert onto cake platter.


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