Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic.
Also, what is its role in baking or cooking?
Baking – substitute for rum in baking
bakingcakesubstitutions
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Best Answer
The most accurate substitution would simply be rum extract. It is concentrated rum with a huge kick of flavor, and much less alcohol. A little goes a long way.
If you're going to stick with a strong liquor my first choice would be a bourbon, it's a similarly "sweet" liquor that tastes good in baking. Another good option would be cachaça.
If you're avoiding liquor, then you may be able to use vanilla extract. Non-alcoholic varieties are available. According to Ochef you can also use molasses thinned with pineapple juice.
The rum is used simply for flavor.