Tiki Central / Tiki Drinks and Food
Rum Cake - 151?
Pages: 1 4 replies
T
the_devils_tool
Posted
posted
on
11/28/2015
In short: The long way round: Most recently I did a pretty plain Cruzan White with Cruzan White Glaze (ended up being the most boring cake ever, even if everyone liked it). I've previously done a Mount Gay XO with a Hamilton Demarara glaze (pretty great), and if my boozy memory servers me, I've done a Kracken with a Appleton Estate Extra glaze. Before I sacrifice some cakes and/or rum, has any of you tiki-philes run through this before? Thanks in advance! |
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Staredge
Posted
posted
on
11/28/2015
My wife has done it. Said there's no difference in baking. Just be careful of fume buildup if you're baking multiples. |
T
the_devils_tool
Posted
posted
on
11/28/2015
Cool, thanks Staredge! |
N''
nui 'umi 'umi
Posted
posted
on
11/29/2015
Hey Tool, I use the rum in the batter and in the baked cake version. I’ve tried several types/brands of rum but I like using Meyers Dark. Might give Coruba a shot though. |
T
the_devils_tool
Posted
posted
on
11/29/2015
It's pretty interesting how the different rums turn it into a completely different cake. Much like how different they are in the glass. :wink: That's pretty hilarious, giggly seniors scarfing down rum cake. :) |
Pages: 1 4 replies