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Why put rum in a cake?
I found this cake recipe that I think my children would get a kick out of. My mother used to make that's called a Rainbow cake. You poke holes in the top of a regular cake and pour different colors of jello around and then chill and add cool whip on top. Good cake, but mushy. There is a new version out that uses angel food cake (my favorite!), slicing it horizontally and putting a layer of pudding between each slice. However, the day before it tells you to do the slicing of the cake, mix 1/2 cup white rum and 1/2 cup water. Sprinkle it on each layer of cake, wrap it and put it in the fridge overnight. Do you have any idea what purpose this rum would have other than flavor? I'm thinking of making it without the rum as I don't think it would taste good.
5 Answers
- 1 decade agoFavorite Answer
my aunt told me rum brings out a stronger flavor...especially in chocolate...
- ?Lv 45 years ago
A glaze is supposed to run on the cake and it will harden or just soak in to help keep it moist. If you want your glaze to be thicker use more icing sugar, chill the cake in the fridge to be sure it is not still warm, then let the glaze dry for an hour or so.
- smdinerLv 71 decade ago
rum is for flavor- you may be able to find non alcoholic version or heat up the regular white rum with raisins and add it to the recipe with raisins-- you get extra fiber too
- Anonymous1 decade ago
Rum would give it a very robust flavour, but it is optional, I prefer brandy or whisky in a cake.
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