I wanna make a quick rum cake, it's been a very long time since I did this,And don't remember. Do I substitute some of the water with rum, or just add to it.
IN otherwords, say the recipie calls for one cup water, can I put 1/2 cup water and 1/2 cup rum to the batter. I'm cheating and using a box cake mix, I'm getting lazy in my years. Or will the rum evaporate and my cake be dry.!
Whenever I do this, I take out the water, however much, and put alcohol in place of it. I also mix liqours too, like 1/2 rum, and 2TBS ameretto. Good luck!!
Also, if when the cake gets out it is not "rummy" enough for you, you can boil some rum with honey, or powdered sugar, or alone very briefly, cool slightly, and then pour over the cake for a glaze under the icing.
Truley appreciat, the fast response. I will get right on it.
I was just afraid, that the booze would evaporate, and I'd end up with a dry cake. And I have a strong reputation for nice moist cakes. Wouldn't want to dampen my rep. Thanks ever so much.
Yeah, I've done that before, with the glazing. I do that with my Italian cream cakes. Great recipe
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