Best Rum Baba Cake Recipes

BABA AU RHUM (RUM CAKE)

Steps:

• Butter a 10 inch Bundt or tube pan.
• Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved.
• In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended.
• Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size).
• Preheat oven to 400 degrees F.
• Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden.
• Invert cake on a wire rack and let cool 10 minutes. Set the pan aside.
• For the syrup:
• Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup.
• Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake.
• Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.

BABA AU RHUM (RUM CAKE)

Steps:

• Butter a 10 inch Bundt or tube pan. Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved. In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended. Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size). Preheat oven to 400 degrees F. Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden. Invert cake on a wire rack and let cool 10 minutes. Set the pan aside. For the syrup: Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup. Page 2 of 2Baba Au Rhum (Rum Cake) (cont.) Directions Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake. Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.

PUMPKIN RUM BABA (BABA AU RHUM) (THANKSGIVING CAKE)

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.

RUM BABA CAKE

Steps:

• Put all the dry ingredients in the bowl of a mixer fitted with the paddle (beater) and stir on low to combine. Add the milk and turn the machine up to medium, then the eggs one at a time and continue stirring until the eggs have been incorporated. Keep beating on medium for about 4 minutes until the dough is smooth and elastic. With the machine running, add the butter about a tablespoon at a time, kneading until it's all incorporated. Cover the dough lightly with plastic wrap and let it rise about 15 minutes. Preheat your oven to 400. Lightly butter your mold(s) and put in the dough. Let the baba rise 30-45 minutes or until almost doubled in size. Bake individual babas about 12 minutes, a larger one about 30 minutes or until done (a sharp knife inserted into the center should come out clean). Remove the babas from the oven and allow them to cool on a rack. Meanwhile, prepare the syrup. To finish: 1 recipe Cake Syrup flavored with 2-3 tablespoons rum and one half teaspoon of vanilla 1 cup (or so) Apricot Glaze sliced or poached fruit of your choice To assemble: Turn the cooled babas out on a rack placed over a sheet pan or platter. Brush the syrup onto the babas until they are noticeably heavier but not totally soaked. Let stand until ready to serve. To serve, place the babas on individual plates and paint lightly with apricot glaze. Warm the syrup, then spoon a few tablespoons over the baba. Garnish with fruit.

BUTTERMILK RUM BABA CAKE RECIPE - POLISH BABKA RUMOWA

Steps:

• Heat oven to 350 degrees.
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time until well blended.
• In a separate bowl, combine flour, and baking soda and add to butter-sugar-egg mixture, blending well. Add buttermilk and vanilla and incorporate completely. Pour into a 10-inch Bundt or tube pan that has been coated with cooking spray.
• Bake for 1 hour or until toothpick tests clean. Cool on wire rack for 20 minutes, then invert.
• Meanwhile, make Rum Syrup by placing sugar, water, and zests in a small saucepan over high heat, stirring constantly, until sugar is dissolved, about 5 minutes.
• Strain syrup into a 4-cup glass measuring cup and allow to cool. When cool, add the vanilla and rum and set aside.
• While cake is still warm, poke holes all over it and slowly pour some of the Rum Syrup over, letting it seep into the cake. When it has been absorbed, pour more syrup over. You might have to do this two or three times.
• While the cake is absorbing the Rum Syrup, make the Glaze by melting 2/3 cup sugar, 1/4 cup butter and orange juice in a small saucepan over medium heat until the sugar dissolves.
• Set cake over a cooling rack and pour Glaze over cake, letting it drip down the sides. Allow to harden and store covered for up to two weeks.

BABA RUM CAKE

Steps:

• Preparation: Dissolve yeast in lukewarm milk. In a bowl combine all ingredients and mix well; add two eggs and yeast. Stir well to reach consistency; allow the dough to set 10 minutes before adding the remaining eggs. Cover the bowl with a cloth and place it in a warm, darft-free spot until the dough doubles in volume. Spread it out on you work surface and knead it. Put the dough into greased baba molds which should be only half full. Allow to rest until the dough rise higher than the top of the molds. Then bake the babas at 180° C (350° F) for 20 minutes. Meanwhile prepare the syrup: heat all ingredients but rum to about 70° C (160° F). Let the babas cool, then soak them in the syrup. Drain them, pour rum over them and serve