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Rum (ingredient)

Drinks & liquids · Wines & spirits

Rum

Spirit distilled from sugarcane juice or molasses; used in cakes, desserts, sauces and cocktails.

Also called: white rum, dark rum, ron, cachaça

5 recipes with it

Photo: Linus Bohman from Malmö, Sweden, via Wikimedia Commons (CC-BY-2.0)

What it is

A spirit made by fermenting and distilling sugarcane products. White rum is clear and light; golden and dark rums are aged or coloured with caramel and taste of toffee and spice. Brazilian cachaça is a related spirit made from fresh cane juice.

How it’s used

  • Caribbean black cake and Christmas fruit cakes
  • Soaking dried fruit and raisins
  • Rum babas and tiramisu variations
  • Flambéed bananas and dessert sauces
  • Mojitos, daiquiris and punch

Characteristics

Taste
Sweet, warming; dark rum has molasses, vanilla and spice notes.
Appearance
Clear (white) to deep amber (dark).
When cooked
Flammable when warmed; flame with care away from extractor hoods.
Sold as
liquid
Cooking uses
Commonly cooked, Suitable for baking

Storage

Cool, dry and dark. Keeps indefinitely, sealed, away from heat and light.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains alcohol; flaming and short baking do not remove all of it. Keep away from children.

Nutrition per 100 g

Energy
231 kcal
Protein
0 g
Carbohydrate
0 g
Fat
0 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Alcoholic beverage, distilled, rum, 80 proof.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Rum extract — A few drops in water for flavour without alcohol.
  • Apple juice — For soaking fruit; no alcohol warmth.

Related ingredients

Recipes with rum

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