Difference Between Using Dark Rum And Regular??
Baking By forheavenscake Updated 13 Jul 2011 , 5:18am by scp1127
I am attempting to make rum cake pops. I have never made any kind of rum cake ball so I'm not real familiar with the types of alcohol.
I bought a bottle of regular Bacardi Rum then got home and noticed the recipe calls for Dark Rum. Do i need to go back and exchange it or will it still taste good with the regular rum??
Thanks!
The difference between Bacardi light and gold rum is that the gold rum has some carmel color added.
When a recipe calls for dark rum, you should use an aged rum, where the color comes from the wooden casks it's aged in. It doesn't have to be super-expensive. The aging process makes the rum mellower and smoother...matters more if you're drinking it than cooking with it, really.
I think the regular rum will be fine for cake balls. I make rum balls and use whatever rum is on sale at Costco and everyone gobbles them up.
Thank you for answering! I just dumped some in. . .they're chilling now, so we'll see in a little bit! I'm not a huge rum cake fan, so my hubby will have to be the judge!!
Myers Dark Rum adds an incredible taste to baked goods. Used sparingly, it makes a great "extract". A little heavier and it brings a refined, deep, flavor to cakes with pineapple, coconut, or any tropical flavor. I agree that it is so much more mellow. But I completely disagree that any rum, or any spirit for that matter, will have the same flavor when a cheap one is used. I use a multitude of spirits and liqueurs and in every test, top shelf brands are superior. I would not consider any less. If you don't want to spend a lot, use the minis. Even The Grand Marnier is only $5.00.. the same as grocery store vanilla extract.
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