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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.

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Yvonne Shannon

San Joaquin, Costa Rica

A member since 2017 and still loving it!

mmlstarr

mmlstarr

Posted
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Posted

Doubled the vanilla and added no extra liquid. Turned out wonderfully well. Light, fluffy, moist. Almost souffle like. Great flavor. Might try the other suggestions next time. Thanks for all the help!

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