Rum versus Rum Extract...

[carolyn.1]

Hi Everyone,
I have a delicious rum holiday pound cake I make every Christmas. My question is I have plenty of "Rum" but not much Rum Extract. Can I substitute?
I'm thinking the extract is possibly concentrated? The recipe calls for extract. One tablespoon is in the cake batter, two tsps in the stove heated glaze.
So...all you baking experts please advise.
Thanks
Carolyn:D

[lisas3575]

I think you can substitute, there should be a conversion on the extract bottle label. Just be sure to reduce your other liquids in an equal amount to compensate.

[LGBurns]

This is a guess, but you might try reducing the rum on the stove so that you have a more concentrated taste. It probably still won't be as concentrated as the extract, but probably better than straight rum. This might be particularly useful for the glaze, since there probably aren't a lot of liquids other than the extract.

[SandyM]

Here's what Cooks Thesaurus has to say:

rum extract Notes: This is used to impart the flavor of rum without the alcohol. Though rum extracts are made with alcohol, such a small amount is needed in any recipe that the end product is virtually non-alcoholic. If you're a stickler, though, non-alcoholic rum extracts are also available, as are Passover rum extracts. Substitutes: rum (1 teaspoon rum extract = 3 tablespoons rum) OR orange extract (use less)

[carolyn.1]

Thank you all very much for responding! I will try the ratio that Sandy pulled from her research. The actual use of alcohol is not a problem--whats a little more booze during the holidays right??!! Hik, Hik--I wanted a ratio as to not ruin the taste of the pound cake.
Thanks again,
Carolyn