Mojito Torte ... W/Rum Extract?

[Intrepid_Chef]

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.

 

[wadesgirl]

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.

 

[Jinkies]

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:

 

[slhale]

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.

 

[JAE]

I love this recipe, and I used the extract and the mint. It was great!

 

[Intrepid_Chef]

I used the extract and the mint

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.

 

[esavvymom]

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.
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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).

 

[Intrepid_Chef]

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.

 

[DEBBI]

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

 

[ChefBeckyD]

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.

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!

 

[newtopamperedchef]

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!!

 

[JAE]

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!!

That's what I was thinking! Why reinvent the wheel when it's right on the page for you.

 

[esavvymom]

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!!

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?

 

[JAE]

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.