PUMPKIN RUM BABA (BABA AU RHUM) (THANKSGIVING CAKE)
Rich pumpkin rum cake. Baba was introduced into France in the 18th century via Alsace Lorraine. Originally baba was similar to babka, a tall cylindrical yeast cake, but saturated in liquor, usually rum.
Provided by littleturtle
Categories Dessert
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- Generously grease a bundt pan and dust with flour, knocking out excess.
- In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
- Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
- Pour batter into prepared pan; bake until golden (1 hour).
- Cool in pan for 10 minutes, then on rack for 20 minutes.
- In a saucepan, combine sugar and orange juice.
- Heat until sugar dissolves, stirring constantly, and mixture boils.
- Stir in rum and cinnamon, and remove from heat.
- Baste cake with sauce.
Nutrition Facts : Calories 146, Fat 8.8, SaturatedFat 5.1, Cholesterol 82.9, Sodium 133.5, Carbohydrate 11.7, Fiber 0.9, Sugar 9.5, Protein 2.6
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