Are you aware that vanilla isn’t the only flavoring that works well—super well—in many baked goods? There are a couple extracts that substitute really well for vanilla because they offer complementary aromatic profiles (nutty/sweet and warm/spiced). I’m referring to almond and rum extracts.

Almond extract is commonly known as vanilla’s Nutty Cousin. It’s a terrific substitute because it contains benzaldehyde, which provides a sweet, nutty aroma similar to vanilla but with a distinct, potent flavor. Just unscrew the bottle’s lid and you’ll see what I mean immediately—talk about a delicious fragrance!

Almond extract works well in cookie doughs and cake batters. It’s especially nice in fruit-based desserts, such as those that use cherries, peaches. It takes cherry pie filling to a whole new level, for instance. Basically, it works well with any sweet recipe where a hint of nuttiness is welcome.

Because it’s much stronger and can easily overpower a dish, you’ll want to use half the amount of almond extract as vanilla (e.g., 1/2 teaspoon almond for 1 teaspoon vanilla).

Rum Extract has been called vanilla’s Warm and Spicy Best Friend. It’s another perfect substitute for vanilla because it picks up vanillin compounds from oak barrels. This means it offers a vanilla-like warmth with spicy, caramel undertones. Professional pastry chefs agree that rum extract complements vanilla beautifully.

You’ll find it works really well with spice cakes, fruitcakes, puddings, and chocolate recipes. Chocolate chip cookies are a perfect example; rum extract provides a richer, more complex flavor layer with just a hint of vanilla notes.

Typically, a 1:1 ratio works. But start with less if you're unsure, as its flavor profile is akin to almond’s—really intense.

And don’t be afraid of mixing and matching these two extracts; there’s true magic in this. First of all, you get a layered flavor. Using both adds complexity; almond provides the above-mentioned bright nuttiness, while rum brings deep, sweet spice, creating a richer, more sophisticated taste than vanilla alone.

So, to start experimenting with almond and rum extracts, it’s a best practice to cut the vanilla that a recipe calls for, in half and then add a touch of almond and/or rum for depth. Dan and Kathy tried subbing almond extract for vanilla in their banana bread recipe last week and reported it was INCREDIBLE! “Best banana bread I’ve ever had,” Dan said.

I began messing around with this idea with our favorite pineapple upside down cake, combining rum extract with the vanilla. The rum's warm, molasses-like notes complemented the tropical fruit and caramelized sugar beautifully.

I’ll close with our above-mentioned family favorite recipe for this yummy cake. I’d love to hear from you if you try it. I’ve renamed it RUMMED Pineapple Upside Down Cake.

RUMMED Pineapple Upside Down Cake

Ingredients:

PINEAPPLE LAYER
1/4 cup melted butter
1 cup packed brown sugar
1 (20-ounce) can pineapple slices drained (reserve juice)
maraschino cherry drained
CAKE BATTER
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter softened
3/4 cup sugar
2 large eggs
3/4 teaspoon vanilla extract
1 1/4 teaspoons rum extract (or to taste)
1/2 cup reserved pineapple juice from the can

Directions:

Preheat oven to 350°F (175°C).

Prepare the topping: Pour the melted butter into a 9-inch round or square cake pan. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple rings on top of the brown sugar mixture, and place a maraschino cherry in the center of each ring. Set aside.

Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Combine wet ingredients: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rum extract.

Mix the batter: Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, mixing on low speed just until combined (do not overmix).

Assemble and bake: Pour the cake batter evenly over the pineapple layer in the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and invert: Let the cake cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it. Place a large serving plate upside down over the pan and carefully flip the plate and pan over together. Leave the pan over the cake for a few minutes to let the topping drizzle over it before lifting off the pan.

Serve the cake warm or at room temperature.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.