As an expert sommelier and brewer, I can provide you with a detailed explanation of what happens to alcohol in rum cake. When rum is added to the cake batter, it undergoes a transformation during the baking process.
During baking, the cake is exposed to high temperatures, causing the alcohol to evaporate. Alcohol has a lower boiling point than water, so it evaporates more quickly. This evaporation process leads to a reduction in the alcohol content of the cake.
The percentage of alcohol in the rum cake decreases as a result of this evaporation. The longer the cake bakes, the more alcohol evaporates. This means that the final product will contain less alcohol than what was initially added to the batter.
However, the presence of rum in the cake remains as a flavor. The flavors and aromas of the rum infuse into the cake, providing a distinct taste that is often associated with rum cakes. The alcohol itself is no longer present in significant quantities to have any intoxicating effect.
It is important to note that rum cakes typically do not contain enough alcohol to get you intoxicated. The amount of alcohol remaining in the cake after baking is minimal, and the effects of alcohol are diluted by the other ingredients in the cake.
In my personal experience, I have baked and enjoyed rum cakes many times. The flavor of the rum adds a delightful richness to the cake, but I have never felt any intoxicating effects from consuming it. The alcohol content is simply too low to have any significant impact.
To summarize, when rum is added to cake batter and baked, the alcohol evaporates and the percentage of alcohol decreases. The presence of rum remains as a flavor in the baked cake, but the cake itself does not contain enough alcohol to cause intoxication.