Rum?

[vakkotaur]

Nobody put in an appearance to decry fruitcake or the committing thereof. There was agreement that real ingredients (butter, eggs, spirits) be used - and that the spirits were essential. Rum seems to be the canonical spirit for this sort of thing. I don't know enough about rum to judge what might be good or bad.

So, what rum would you recommend for soaking a fruitcake? And maybe for other baking. Possibly even drinking, though probably not by itself.

Comments

[jcw-da-dmg.livejournal.com]

I would guess that any "decent" brand, such as Ronrico or Bacardi or Mount Gay would work well. For this purpose, even a spiced rum such as Captain Morgan might be OK. I would avoid the dark rums and "bargain" brands. Or Bacardi 151 for fairly obvious reasons.

[vakkotaur.livejournal.com]

I think I'd best avoid the spiced rums, at least for now. I think it was Sailor Jerry's Spiced Rum that really put me off - by flavor, not from overdoing it. And yes, 151 seems rather close to motorfuel for this.