View Full Version : Good RUM
02-08-2006, 01:02 PM
Anyone know of a GOOD rum for cooking/baking? I don't drink at all, however, I really enjoy rum in baking.
What's a good label? Dark better than light? Opinions from cooks and/or rum enthusiasts, please!
02-08-2006, 01:43 PM
Can't go wrong there.
02-08-2006, 01:54 PM
Ahh, the "bat device" one. Cool. Thanks for the reply.
02-09-2006, 06:29 AM
Whether to use dark or light rum depends on the recipe. Dark rum is aged in oak barrels, so it has a deeper, almost nuttier taste. With light rum you mainly just get the plain rum taste. The new flavored rums can make things even more interesting.
In the past, I've use rum in two main recipes. For rum cake, which is just a pound cake with some rum mixed in (and a sugar-rum glaze on the top), I've used plain light Bacardi. Last time, however, I used Cruzan Vanilla Rum, and that was just awesome.
I also have a recipe for a bread pudding with rum sauce. That calls for a dark rum, and I've used both Capt Morgan and Myers dark rum. Both are good quality and made for very tasty sauce.
Now I'm hungry for rum cake. And it's evil, I'm not supposed to have any. :(
02-09-2006, 07:01 AM
Thanks Neglet! This is mainly for a strawberry rum glaze, I'm going to experiment with. So perhaps the light is the best choice.
02-09-2006, 07:13 AM
I'd definitely go with the light rum for strawberries.
02-09-2006, 07:31 AM
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