I am making a rum pound cake and I thought the recipe called for rum extract. Well was I ever wrong, it?

Yes you could or you could use the substitute listed below:

Rum 1/4-cup =

1-tbsp rum extract + 3 tbsp of liquid from recipe

nfd♥

The folks at McCormick & Company say for every tablespoon of dark rum called for in a recipe, you should use 2 tablespoons of rum extract. For every 5 tablespoons of light rum, use 1 tablespoon of rum extract.

So if the recipe calls for 1/2-cup of light rum, you would use 1 tablespoon and 2 teaspoons rum extract for the equivalent flavor (and depending on the recipe, you would probably need to add 3/8-cup of water to keep the ratio of liquid ingredients right).

If the recipe calls for 1/2-cup of dark rum, it probably makes sense to go out and buy a bottle of rum, since a cup of rum extract will cost a fortune and the extra half-cup of liquid would sink many recipes.

However, to me, it seems a bit much that you would need so much extract if the recipe calls for dark rum. Personally, I would add a little at a time and taste the batter until it's right. Keep in mind you may need to add more liquid to the batter if it calls for a large amount of rum.

If it calls for a 1/2 cup of rum and you only use a tbsp of extract, you'll need to make up the remaining liquid.

Yes for people who don't drink......Volts got right......Blessings Yahoo