Every year around this time, I make carrot cake. It’s become a tradition. It’s a large cake, and I’m the only one in the house who likes it. I give about 1/4 of it away to someone else who loves it as much as I do, put 1/2 of it in the freezer to savour in January and leave the rest out to eat over the holidays.
I’ve shared my recipe for this cake here: Recipe: Carrot Cake.
This year, instead of using vanilla extract, I used rum. Coldstream Coconut Rum to be exact since that was what I had on hand. I was told a few years ago that alcohol, particularly rum, can be a substitute for vanilla, but I had never tried it. After reading a horrifying article about the future of vanilla extract, I’m looking for alternatives. Vanilla sticks are expensive, and rum is still needed to make homemade vanilla flavouring.
When substituting rum for vanilla, double the quantity. In other words, if the recipe calls for 1 teaspoon of vanilla, put in 2 teaspoons of rum.
Continue reading “Replace Vanilla with Rum”
Diane McGyver 