would like to serve this to someone who can't tolerate alchohol. Does the rum "bake off"? And if not, can it be omitted? thank you!

Thanks to all. This was very helpful for this recipe and others. I decided to go with 1 1/2 T milk and 1 1/2 T apple cider. it was delicious!!!! I've never made the rum version, so I can't compare but this met with rave reviews. Thanks agan!

Great point luvcookbooks. I cook for someone in recovery and he prefers no alcohol in his food, he cant always escape it when dining out. amysarah - thank you for making mention that extracts do contain alcohol.

If the person in ? is in recovery, please omit the alcohol.

It's actually not true that ALL alcohol cooks/bakes off in most recipes. Here's a chart from the US Department of Agriculture’s Nutrient Data Laboratory that shows the retained percentages: http://whatscookingamerica.net/Q-A/AlcoholCooking.htm According to that, a cake baked 1 hour would retain about 25%. So, if the person you're serving can't tolerate any alcohol at all (e.g., certain medications react to even trace amounts; or, for some people in recovery, even just the taste/smell of alcohol can be a trigger), I'd sub something else. Given the flavors in the cake, maybe apple cider would work?

I wouldn't take a chance about the alcohol baking off. Just add the equivalent amount of milk. I think substituting that much vanilla will throw the flavor off and you need the liquid.

I would not serve it if that was an issue. I have made a similar cake and it stinks of Rum, (if a good way) it may be the same cake

Just use Vanilla, , not 3 T, just one, and try to find a solution that does not use alcohol.

Now that I am remembering, it is the cake I made and it is Rum-ful scented. Pick something else.
Email me for a good gingerbread recipe. All mine are stolen so I don't put them here.

There is 3 tablespoons of rum and it will bake off, given the time in the oven. If this does not alleviate your concern, you can always use vanilla or rum extract - non-alcoholic.