N''
Joined: Feb 21, 2011
Posts: 2718
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N''
On 2013-12-22 11:36, AceExplorer wrote:
I haven't baked with rum. I really enjoy and admire the terrific aroma of Pusser's brand rum. I wonder if Pusser's would work better than Myers's from the standpoint of post-cooking aroma? I know Myers's has a bolder flavor than Pusser's, and my guess is that Myers's might work better when baking. But oh that delightful Pusser's aroma - I'm a big fan - and I cannot open my Pusser's bottle without giving the cork and the bottle a good whiff. When drinking with friends, I always ask them to sample the aroma as well. Gotta share the love, right?
Hey Ace, Give it a try and submit a written report in the morning. Seriously Ace, the glaze added just before serving the cake is almost all rum. I think you’re in for quite a treat!
Mahalo
Btw,Demerara sugar is difficult to find-I use regular C & H granulated
[ Edited by: nui 'umi 'umi 2013-12-22 22:01 ]
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