Rum cake contains low alcohol content that significantly reduces post-baking effects. Typically, a Jamaican rum cake recipe might include half a cup of rum, amounting to about a third of a shot per serving. During baking, 75% of the alcohol evaporates, resulting in only 8% of a shot per slice. Additionally, soaked rum syrup can elevate the alcohol content further, though precise calculations depend on the cooking method and duration of syrup simmering.
A single serving of rum cake shouldn't be potent enough to make you tipsy due to low alcohol content and evaporation during baking.
A Jamaican rum cake recipe contains about a third of a shot of rum per slice after factoring in the alcohol lost during baking.
About 75% of the alcohol evaporates during the hour-long bake, resulting in around 8% of a normal shot of rum per serving.
Rum syrups can infuse additional alcohol into the cake, increasing the overall alcohol content depending on cooking practices.
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