This was a recipe from King Arthur Flour’s The Baking Sheet newsletter. I wanted to follow it as closely as possible, so I waited until they had butter-rum flavor back in stock (it’s amazing that you can’t find this anywhere) and then had at it.
There was a total of 3/4 teaspoon of butter-rum flavor but if you tasted and smelled the cake you would have thought I dunked the thing in rum. I’m not a huge alcohol fan, being allergic to it, so I’m not too fond of alcohol flavors, either. The glaze was a bit too strong with the rum flavor. The cake itself was delicious, though. I tried a piece just after the glaze went on and it tasted much more like rum than butter. The next day, after the cake had completely cooled and the flavors mingled, I could taste more of the butter.
That cake looks quite tasty!