BABA AU RHUM
Provided by Florence Fabricant
Categories dessert
Time 2h30m
Yield 8 - 12 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees.
- Bake baba for about 40 minutes, until nicely browned on top.
- 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.
- 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.
- Cool completely. Unmold and decorate with candied fruits before serving.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 4 grams, Carbohydrate 78 grams, Fat 12 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 48 milligrams, Sugar 54 grams, TransFat 0 grams
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