Baba au Rhum
- Total Time
- 2 hours 30 minutes
- Rating
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Ingredients
- 1cake fresh yeast
- ⅓cup warm milk
- 2½cups sifted flour
- 8tablespoons softened unsalted butter
- 2⅔cups sugar
- 6eggs
- 5½cups water
- ½cup dark rum
- Candied fruits for decoration
Nutritional analysis per serving (10 servings)
472 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 78 grams carbohydrates; 1 gram dietary fiber; 54 grams sugars; 7 grams protein; 48 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dissolve the yeast in the milk in a large bowl. Stir in a half cup of the flour. Cover and set aside in a a warm place to rise for 30 minutes.
- Step 2
Beat seven tablespoons of the butter in an electric mixer or in a blender. Beat in two tablespoons of the sugar and two tablespoons of the flour. Beat in the eggs, one at a time.
- Step 3
Beat the remaining flour into the risen yeast mixture, then beat in the butter and egg mixture to make a thick dough-like batter. Butter a large baba or savarin mold or a bundt pan with the remaining butter and spoon the batter into the mold. It should fill it halfway. Cover with a clean cloth and set aside to rise until the dough reaches the top of the mold.
- Step 4
Preheat oven to 350 degrees.
- Step 5
Bake baba for about 40 minutes, until nicely browned on top.
- Step 6
While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced by half. Remove from heat and stir in the rum.
- Step 7
When the baba is baked, remove it from the oven and carefully spoon the rum syrup over it, allowing it to saturate the cake completely.
- Step 8
Cool completely. Unmold and decorate with candied fruits before serving.
Private Notes