I am doing a cake that will be eaten by adults and children, and it calls for rum in the glaze. My question is can I substitute simple syrup with rum flavoring for the actual rum? Being children will be eating it, don't want to use the real thing. Thanks!
deb
I'm going to be in the minority here I'm sure, but if the person ASKED for rum cake, I'd just use the rum. Kids aren't typically going to like the rum flavoring (real or artificial) anyway, but I personally don't think it is a horror to let a kid have a slice of something flavored with alcohol. Just my opinion, of course.
I think people forget the alcohol content of extracts. Orange is 80%, Rum is 35%, I don't have any pure Vanilla on hand to see how high it is. Granted, if you used real rum at 150% or whatever the alcohol content is you might think twice. I do anniversary cakes occasionaly for an Alcoholics Anonymous group and can't use any liquor of course, but I still tell them that flavorings have alcohol as well. Some recovering alcoholics are on Antibuse and if they even use after shave with alcohol in it they can become sick.
I'm with Shirley. Most of the liqueurs I use have less than half the alcohol of vanilla extract, which BTW is 70-80 proof, depending on quality.
2 Tablespoons divided by 12-20 servings is such a minute amount of alcohol, it's a little silly to get all worked up about it.
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