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Discussion Topic: Substitutes for alcohol in baking
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 hepeskin |
07-10-2006 @ 6:19 PM
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Joined: Apr. 06
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Hi - I have seen many cake recipes that I would like to try but they call for measures of alcohol. What can I use as a substitue? The group I bake for has quite a few young children and some adults who will not touch anything with alcohol. Thank you. Heather
Heather
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| diana |
07-11-2006 @ 8:24 AM
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Hi Heather,
Depending on the amount of alcohol in the recipe, you can either leave it out of the recipe if it's not a large amount, or you can substitute it with an extract such as rum extract or another flavoring OR you can substitute with other liquids such as orange juice, water, milk, etc. If you can let me know what recipe you would like to make, I can give you further advice.
Email me at diana@dianasdesserts.com.
Good luck!
Sincerely, Diana
Diana's Desserts
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| hepeskin |
07-11-2006 @ 2:38 PM
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Hello, Diana: The recipe that I would love to make is from Nigella Lawson's "How to be a Domestic Goddess" and it's for Banana Loaf. She calls for 3 ozs. of bourbon or dark rum in the loaf. Personally, I would love the rum but my wings are clipped by the kids at the coffee hour. Thanks. Heather
Heather
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| diana |
07-11-2006 @ 5:46 PM
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Hi Heather,
In the case of Nigella's Banana Loaf, I would substitute the rum or bourbon with 3 ounces apple juice or orange juice or you could use imitation rum extract instead, 1/4 to 1/2 teaspoon.
Good luck!
Sincerely, Diana
Diana's Desserts
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| hepeskin |
07-23-2006 @ 11:20 AM
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Hello again, Diana: The banana loaf worked out very well with the apple juice for soaking in place of the rum. It was nice and moist. I am still doing battle with the crusty sides problem but the next one I make I will lower the temp and reduce the time. I am not buying any more non-stick pans! only the regular aluminum type. I think they are much better. Regards, Heather.
Heather
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| krogerbest |
06-08-2021 @ 8:13 AM
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