I'm baking a rum cake tonight using the WASC recipe. Do I substitute the 1 cup of water for 1 cup of rum or should I do half water, half rum?
And I'm using the Wray and Nephew White Rum. I made this recipe before with Bacardi rum but I cant remember how much I used. But the Wray and Nephew rum is much stronger so I didnt want to over power the cake.
50/50 rum to water is what I would do. You don't want it to be too powerful for your guests.
I definately agree that a full cup of rum would be overkill :( I would use no more than 1/3 to 1/2 cup.
Will there be any 'on the wagon' people or children consuming this cake? The alchohl content does NOT bake away as many people think. Recent test prove that most of the alchohl remains!