Can I Use Rum Extract in Mojito Torte?

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Discussion Overview

This thread explores the use of rum extract as a substitute for rum in a Mojito Torte recipe, with participants sharing their personal experiences and opinions regarding the flavor and ingredient adjustments, particularly concerning mint.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses hesitation about buying a whole bottle of rum for a small quantity needed, considering rum extract instead.
  • Another participant mentions that the mint flavor was overpowering and suggests using smaller quantities or omitting it altogether.
  • Several users discuss their experiences using rum extract, with one noting that a teaspoon might be acceptable, but a half cup is too much for an extract.
  • One participant shares a positive experience using rum extract and mint, stating the recipe was great.
  • Another participant discusses using peppermint extract as a substitute for mint, finding it delicious and not overpowering.
  • One participant mentions the impracticality of purchasing mint extract for a small amount needed, suggesting they might choose a different recipe instead.
  • Several participants share that they have made the recipe multiple times, often following specific tips about using rum extract for both the cake and glaze.

Areas of Agreement / Disagreement

Views differ on the necessity and effectiveness of using rum extract versus real rum, as well as the role of mint in the recipe. No clear consensus emerges regarding the best approach to these substitutions.

Contextual Notes

Participants share a variety of personal experiences with the recipe, highlighting individual preferences and adjustments made based on available ingredients.

Who May Find This Useful

Consultants interested in recipe variations and ingredient substitutions may find the shared experiences relevant to their cooking practices.

Intrepid_Chef
Intrepid_Chef
Silver Member
Messages
5,144
I was looking at this recipe and I don't have rum ... and I'm not going to buy a whole bottle of rum just for a 1/2 a cup ... so I was thinking of using rum extract instead. Anyone know how this will work?

Also ... I personally think the mint would be gross ... so I was thinking of leaving it out.
 
Yes the mint was very over powering in this recipe. I bought the small single serving bottles at the store when I made this recipe.
 
If it were only a teaspoon, extract would be ok. But a half a cup is a lot to try and use something that is not real. There are small bottles of rum available in liquor store so you don't have a lot. As for the mint, just reduce the amount by half. Mint is a defining characteristic of a Mojito, otherwise it's just a lime torte :chef:
 
I love this recipe it is worth buying a small bottle of dark rum. I took it to all my shows last Feb. when the pans were on special. Just be carefull with the mint do not over measure for sure. This is a great refreshing summer recipe.
 
I love this recipe, and I used the extract and the mint. It was great!
 
  • Thread starter
  • #6
I used the extract and the mint
Click to expand...

The RUM extract or the mint? I was thinking of using rum extract and the water ... is that possible? I'm more worried about the glaze.

And I really don't see the sense in getting a whole thing of mint extract that I will use just once.
 
Do you have peppermint extract? I actually made it with Peppermint b/c I didn't have Mint- but just a few drops. It tasted amazing. I'll try to find my review for the specifics.Update: Found what I did:
......, but I just made the cake, and I too found out after I started that I only had Peppermint extract, when I thought I had mint. I didn't realize there was a difference either. My neighbor didn't have any, and I didn't want to go to the store just for mint extract, so I substituted just 1/8 tsp of Peppermint extract for the 1/2 tsp Mint extract. I didn't notice any strong peppermint flavor and it was quite delicious (the filling...haven't eaten the whole cake yet). I was licking the bowl/spoons and loving it! Now, I don't know if the peppermint extract made any change and if I could have just left it out, but I thought it was very delicious and the lime flavor was so good! So if you DO use Peppermint- I would try 1/8 tsp.
__________________
Click to expand...
Side note- my cluster thought it was great. One said it was better than the recipe with mint- because it tasted too much like toothpaste (words of her friends...not just hers).
 
  • Thread starter
  • #8
I don't have ANY KIND of mint extract and can't see buying it for such a small amount.

It doesn't matter ... sounds like this is not a recipe for me. Just looked at my bottle of rum extract and noticed that 1.5 tsp. = 1 tbs. of DARK rum. So it would take like the whole bottle! I think I'm going to make the pineapple cake instead, even though I don't have the wedger. Will just tell my cluster that they really should borrow a wedger so they could show it off b/c using canned pineapple shows people how to avoid using our tools.
 
I understand your logic about the cake, but hope you decide to try it some time it is really yummy.
Ps: Use alittle less mint
 
Di_Can_Cook said:
The RUM extract or the mint? I was thinking of using rum extract and the water ... is that possible? I'm more worried about the glaze.

And I really don't see the sense in getting a whole thing of mint extract that I will use just once.
Click to expand...

MMmmmm, use that mint extract to make After Dinner Mint Triangles! I'm on something like my 3rd or 4th bottle of mint extract because I have so many requests from DS, DH, and others to make those. So Good!
 
I've made this recipe several times and just followed the cook's tip at the end about using rum extract - 1 tsp rum extract added when you prepare the cake and 1/2 tsp rum extract with 2 tbsp water for the glaze. Always got raves!!
 
newtopamperedchef said:
I've made this recipe several times and just followed the cook's tip at the end about using rum extract - 1 tsp rum extract added when you prepare the cake and 1/2 tsp rum extract with 2 tbsp water for the glaze. Always got raves!!
Click to expand...

That's what I was thinking! Why reinvent the wheel when it's right on the page for you.
 
newtopamperedchef said:
I've made this recipe several times and just followed the cook's tip at the end about using rum extract - 1 tsp rum extract added when you prepare the cake and 1/2 tsp rum extract with 2 tbsp water for the glaze. Always got raves!!
Click to expand...

I noticed that in the new SB, that Cook's Tip is gone! I wonder if that was what caused the confusion in the first place?
 
To substitute rum extract for the rum, prepare cake mix according to package directions, adding 1 tsp rum extract. For glaze, use 1/2 tsp rum extract with 2 tbsp water; combine with powdered sugar as directed.
 

Frequently Asked Questions

Can I use rum extract instead of rum in Mojito Torte?

Yes, you can use rum extract as a substitute for rum in Mojito Torte. It will provide a similar flavor profile without the alcohol content.

How much rum extract should I use in my Mojito Torte?

Typically, you can use about 1 to 2 teaspoons of rum extract to replace 1/4 cup of rum. Adjust according to your taste preference.

Will using rum extract affect the texture of the Mojito Torte?

No, using rum extract should not significantly affect the texture of the Mojito Torte. It is primarily used for flavor, so the overall consistency should remain the same.

Can I use rum extract in a non-alcoholic version of Mojito Torte?

Absolutely! Rum extract is a great option for creating a non-alcoholic version of Mojito Torte while still achieving that classic mojito flavor.

Is there a difference in flavor between rum and rum extract in Mojito Torte?

Yes, there is a difference. While rum provides a rich, complex flavor, rum extract is more concentrated and may lack some of the depth. However, it still offers a pleasant rum-like taste.

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