The best dark rum for baking is a robust spirit with a complex aroma and flavor profile, and it should have a mild sweetness but not be too sweet. Generally, the best rum for baking is a smooth, slightly spiced rum with warm flavors like oak, vanilla, and caramel. If you’re making a cake, the proper liqueur will bring out the flavor of the baked goods.
Rum Nutrition fact
If you’re planning to make a rum cake, several choices are available. If you’re a fan of spiced rum, then try Captain Morgan. This liqueur has a mild, slightly sweet flavor that’s not overwhelmingly spicy, and it’s perfect for the classic ‘rum cake’ recipe. A good bottle of this liqueur will give your baked goods a deep, rich flavor that will complement many ingredients.
What is Rum?
Rum is a spirit prepared from sugarcane molasses or juice that has been fermented and then distilled. The clear distillate is typically aged in oak barrels. The majority of rum is produced in the Caribbean, North and South America, and other sugar-producing countries like the Philippines and Taiwan. There are many grades of rum. Light rums are often used in cocktails, but “golden” and “dark” rums were traditionally taken straight or plain, frozen (“on the rocks”), or in cooking but are now more regularly mixed. Premium rums are designed to be drunk straight or over ice.
What is the Best Dark for Baking?
Here are some best rum options for baking:
LorAnn Rum Bakery Emulsion
- Use LorAnn’s Rum flavor Emulsion in any of your frostings and baked goods to impart the deliciously rich flavor of rum without all the alcohol. Use it anywhere you would a rum baking extract – and get more flavorful results!
- 1 teaspoon baking extract = 1 teaspoon emulsion
- Packaged in BPA-free, recyclable PET plastic bottles.
- Water-Based ( Soluble in Water)
- Gluten-Free – Made in the USA
OliveNation Butter Rum
- Many are familiar with the delicious drink called hot buttered rum.
- This drink, made with rum, butter, and hot water garnished with either a cinnamon stick or ground nutmeg, is a beautiful treat.
- Our pure butter rum extract will add the flavor of buttered rum to your cookies, cakes, and icings
- Ingredients: Alcohol, propylene glycol, water, and natural flavor
Organic Flavor Extract Rum Raisin
- FREE from ALL Peanut, Tree Nut, Soy. Gluten, Dairy, Eggs, Shellfish, Fish, GMO
- FREE from Monosodium Glutamate, Artificial Colors, AZO Dyes
- FREE from Oils that are Refined, Bleached, or Deodorized
- Rum Raisin Organic Flavor Extract comes in a 2 ounce Amber Glass Bottle
McCormick Culinary Imitation Rum Extract
- McCormick Culinary Imitation Rum Extract provides a pleasantly sweet, complementary rum-like flavor and aroma with light orange coloring.
- Use small amounts as an exceptional substitute for rum in recipes. 2 tablespoons of rum extract equal one tablespoon of dark rum, and one tablespoon of rum extract equals five tablespoons of light rum.
- Crafted especially for chefs, McCormick Culinary Imitation Rum Extract offers multipurpose usage and excellent performance and flavor in a convenient, ready-to-use format.
- Our 16 fl oz size is perfect for dispensing individual drops at a time, and the flip-top can easily be unscrewed to add more significant amounts to any bulk recipe.
- McCormick Culinary Imitation Rum Extract adds subtle sugary notes beyond desserts and gives chicken salad, fruit salad, and sauces a light, characteristic rum flavor.
What is the Use of Rum in Baking?
Baking with liquor, such as bourbon, rum, port, and vodka, can enhance the flavor, texture, and consistency of various baked items. For example, a dash of vodka in pie dough makes a highly flakey dough with less gluten development than water—shortbread dough and tarts.
Most recipes will benefit from the flavor of dark rum or spiced rum, but if the rum is heated, the alcohol will evaporate. Because light rum has a milder flavor, it will not overshadow your food unless you use too much, in which case it will just taste like alcohol.g
Does Rum Cake have Rum in it & and can you Get Drunk?
When people inquire if there’s rum in a rum cake, they ask if it’s the regular, off-the-shelf rum or if it’s been processed adequately for food usage. While we’re not sure if processed rum for food exists, we can tell you that rum cake is made with drinking rum. However, not every rum will be a good match. When creating a dessert that calls for rum, we use black rum. What’s fantastic is that there are a variety of black rums to choose from, each with its flavor profile.
You can get anything from a rich flavor to a light and delicate one. It has rum in it, and if you’re wondering if eating a lot of rum cake would get you drunk, the answer is yes! The belief that alcohol is neutralized is a misconception. A baked rum cake still contains enough alcohol to get you intoxicated. However, to get there, you’ll have to consume a LOT of cake!
Does Rum Cake Need to be Refrigerated?
Only whipped cream and custard-like contents are usually kept chilled. Cakes made solely of butter and a few other ingredients, on the other hand, do not need to be refrigerated. For several reasons, rum cake does not need to be refrigerated. Actually, because of the sugar and rum, it’s believed to be a superb, long-lasting cake that can be left out on the counter for an extended period. There’s one additional thing to keep in mind. Because a glaze is less likely to be harmed than frosting, you may leave it out of the fridge and still be secure in its quality. If you prefer your cake cold, there’s no reason not to chill it for a few hours.
If you’re looking for the best dark rum for baking, consider a Caribbean rum. The Cayman Islands produces some of the world’s best gins. It has been recognized as the main sour cream used in Tortuga berry cakes. Choosing the proper rum for baking is essential for creating the ultimate rum cake. When it comes to liqueur, the Bacardi superior rum is the best choice for various applications. When it comes to cooking, it offers a rounded, smooth flavor.