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Rum substitution

mmlstarr

By mmlstarr
in Pastry & Baking

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mmlstarr

mmlstarr

Posted
Posted

Hi all!
 

I'm going to make Marie-Helene's Apple Cake from Dorie Greenspan. It calls for 3T of rum, but we're a non-alcoholic house. Was thinking of substituting just 1/4 t of almond extract (there's already 1/2 t of vanilla in the recipe) 

Any thoughts?

Tropicalsenior

Tropicalsenior

Posted
Posted

Why not use rum extract? It's pretty powerful so you wouldn't use three tablespoons full. Probably 1/2 to 1 tsp with the rest made up of water.

Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

AAQuesada

AAQuesada

Posted
Posted

just up the vanilla a bit, that's what the rum contributes anyway IMO.  You could always just leave it out as well

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