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!

  • Posted by: kelleya
  • October 28, 2011
  • 2149 views
  • 13 Comments
Ginger Apple Torte
Recipe question for: Ginger Apple Torte

13 Comments

kelleya October 29, 2011
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!
 
sexyLAMBCHOPx October 29, 2011
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.
 
luvcookbooks October 29, 2011
If the person in ? is in recovery, please omit the alcohol.
 
kelleya October 29, 2011
Not in recovery, but just gets ill. I think I will try the cider. Thanks!
 
amysarah October 29, 2011
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?
 
drbabs October 29, 2011
I've never tried apple cider, but I think it's an interesting idea--thanks!
 
kelleya October 29, 2011
thanks to both of you. I will try a little vanailla and make up the balance of the 3 T with cider. Thank you both!
 
amysarah October 29, 2011
kellya, cider with a little vanilla (or almond) extract sounds tasty - but one proviso: but pure extract can have as much as 35% alcohol too. So, you might want to ask him if that's okay. (How much alcohol remains post-baking, in one serving of a cake made with, e.g., one teaspoon of extract, I can't say.)
 
drbabs October 29, 2011
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.
 
SKK October 29, 2011
Thanks, drbabs! I stand corrected and have learned a lot from this question.
 
nutcakes October 29, 2011
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.
 
kelleya October 29, 2011
Thank you! I think I'll try it sith a substitute.
 
SKK October 29, 2011
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.
 
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