This is a print preview of "Baba With Rum" recipe.

Baba With Rum Recipe
by Global Cookbook

Baba With Rum
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  Servings: 12


  • 1 env active dry yeast
  • 1/8 c. cake flour plus
  • 5 c. cake flour
  • 1/4 c. hot water
  • 3/4 stk sweet butter plus
  • 2 Tbsp. sweet butter to grease the pan
  • 1/2 c. sugar
  • 1/4 tsp salt
  • 5 lrg Large eggs plus
  • 2 x egg yolks
  • 1 c. water
  • 1 c. sugar
  • 1/2 c. dark rum


  1. Preheat the oven to 385 degrees. Butter, then flour, a 12-c. muffin pan, and set aside.
  2. In a small mixing bowl, stir together the yeast and hot water till the yeast dissolves. Add in 1/8 c. flour, stirring till a paste is formed. Set aside for 10 min.
  3. In a mixing bowl, beat the butter and sugar together with an electric mixer for about 5 to 6 min, till a light ribbon is formed. Remove the beaters and clean all of the butter mix into the bowl.
  4. Place a dough hook attachment on the mixer and add in the yeast mix, the remaining flour, the salt, the Large eggs and yolks and mix well, about 8 to 9 min, till the dough pulls away from the sides of the bowl.
  5. Remove the dough from the mixing bowl and divide it into 12 equal portions. Place each portion into a c. of the prepared muffin pan, cover with a towel and allow to stand for one hour, to rise by double.
  6. Place the cakes in the oven and bake for 20 to 25 min, till cooked through or possibly when a toothpick entered at the center exits clean. Remove and allow to cold on a cake rack for 20 min. Remove the cakes from the pan and place them on a sheet tray.
  7. In a small saucepan, heat the water and sugar to boiling and stir to dissolve the sugar. Lower heat to a very high simmer and cook 15 min to create a simple syrup. Remove from heat, add in rum, stir to mix and allow to cold 5 min.
  8. Poke the tops of the cakes with a popsicle stick to create 8 to 10 slender holes. Spoon the rum syrup over the cakes and into the holes, and repeat twice with the syrup which drains out of the bottom. Serve with unsweetened whipped cream.
  9. This recipe yields 12 individual cakes.