Pour it over the cake??? Hell, one of my wife's aunts used to make Rum Cake, and she'd just put the rum in the cake. Sometimes she'd use so much that it would saturate the bottom 1/2" to 1" of the cake and seep out onto the plate. Funny thing is, I don't know what she did but you couldn't taste the rum when you ate the cake regardless of how much she used. But when someone who was sensitive to alcohol ate two or three pieces and then stood up...well, let's just say more often than not they made it to the floor rather than back into their chair.
My mother-in-law cooked that way. "A pinch of this, a pinch of that..." My wife wanted to write down some of her mother's recipes before she passed away, and the two of them spent hours converting "pinches" and "about that much" into some sort of actual measurements.
Yes, for rum cake you do. You use rum as the liquid, put rum glaze on top, and serve immediately. But for fruitcake you soak in plain rum for a few weeks. It has to be put away to set the flavors.
I have these:and the two of them spent hours converting "pinches" and "about that much" into some sort of actual measurements.
Thank you for explaining; I've never had fruitcake prepared that way.
Those sure would have come in handy here three decades ago.
