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 heat causes the alcohol in the rum to evaporate. Alcohol has a lower boiling point than water, so it evaporates at a faster rate. As the cake bakes, the alcohol molecules turn into vapor and escape from the cake. This evaporation process continues until the cake is fully baked.
The percentage of alcohol in the cake batter gets diluted due to the addition of other ingredients such as flour, sugar, eggs, and butter. These ingredients mix together, creating a batter that surrounds the alcohol molecules. This dilution further reduces the overall alcohol content in the cake.
It's important to note that alcohol evaporates at a much lower temperature than water. This means that even though the cake is baked at high temperatures, the alcohol evaporates before the water content reaches its boiling point. Consequently, the rum flavor remains in the cake, but the actual alcohol content is significantly reduced.
While the presence of rum in the baked cake adds flavor and aroma, it doesn't contain enough alcohol to cause intoxication. The remaining alcohol content is minimal and unlikely to have any significant effect on individuals consuming the cake.
It's worth mentioning that the alcohol content in rum cakes can vary depending on the recipe and the amount of rum used. Some recipes may call for a higher amount of rum, while others may use less. However, regardless of the recipe, the alcohol in rum cakes will still undergo evaporation and dilution during baking.
In my personal experience as a sommelier and brewer, I have observed that the alcohol content in rum cakes is generally low. The focus of adding rum to the cake is mainly for flavor enhancement rather than for alcohol content. The aroma and taste of rum complement the sweetness of the cake, creating a delicious and indulgent dessert.
To summarize, when rum is added to cake batter and baked, the alcohol content evaporates and gets diluted. The presence of rum in the baked cake is primarily for flavor, and the amount of alcohol remaining is minimal, not enough to cause intoxication.