I want to make an orange cake and its recipe calls for rum in the glaze. Rum, anything alcoholic, rum extract, etc. are not an option for me. Is there a way to substitute with vanilla extract? If so, in what proportion?
According to the recipe, for glaze we need:
- ½ cup strained fresh orange juice
- 1 Tbsp. unsalted butter, melted
- 2 Tbsp. dark rum
- 1 cup confectioners' sugar, divided
I have looked at the answers to What is substitute for rum in baking?, but they focus mostly on dough/batter and aren't very specific about method of proportion.