I bake rum cakes as Christmas gifts. I'd like to modify the recipe to make it kid-safe for those households w/kids. 1/2 cup of rum is baked in the cake for 55 min. Does this take out all the alcohol? The glaze has 1/2 cup of dark rum, which is added after the butter, water and sugar are boiled for 5 min. If I add the rum right away and let it boil will that get rid of all the alcohol? Will it negatively impact the glaze? Could I
substitute rum flavoring (or something else) for the rum in the glaze? Any help is greatly appreciated. Thanks!

[m brown]

chris,
I'm gonna go out on a limb, try rum extract for cake flavor, or lessen the rum in the formula. there is not enough rum to do too much damage though.And because the glaze is boiled off I would not worry too much.

I think the alchol will cook off, but if you feel safer using a rum extract, go ahead. Penzeys has some pretty good extracts.

Thanks for the info. Do you think that the conversion would be one-for-one to replace rum extract for rum? Also, does anyone really know for sure if all of the alcohol in the rum cooks off? I had heard that some remains. Maybe not bad for a kid, but perhaps bad for a non-drinker. Thanks again.

[m brown]

For Recovering Alcoholics,do not give this gift. Chocolate, vanilla, pistachio, better flavor ideas. Non-drinker may enjoy the taste without the temtation to drink and children will possibly not like it at all because it doesn't have chocolate or gooey stuff.
As for the conversion, rum extract 1-2 tsp per cup of rum depending upon the strenght of the extract.
Most rum bakes and cooks out through boiling and steam. If you were pouring a simple syrup of sugar and rum, I'd say there would be residual alcohol to be concerned about.Good luck.