

> I am making a cake to take to my husbands boss' house this saturday..
> I need to know how much rum to use instead of the 2tsp of rum
> extract the recipe calls for.. I figure, therse no sence getting
> the flavor without the tingle from real rum.. speed is an issue
> here.. thanx
rum cake recipe usally just soak with rum if you put it in the mix to bake as
a flavoring agent use the darkest strongest flavored rum you can find.The
proof realy doesn't matter for baking but the extract is usally 95% pure
unfiltered alcohol. Use two or three times as much rum than the recipe calls
for in extract.cut down slightly on the oil'
Dennis
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