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+ servings
Baba au Rhum #TastesofProvence @CocoaandLavender

Baba au Rhum

A soft spongy cake soaked in aromatic aged rum and topped with fresh whipped cream.
Prep Time 25 mins
Cook Time 45 mins
Total Time 2 hrs 15 mins
Course Dessert
Cuisine French
Servings 8 people

Ingredients
  

  • 1/3 cup Milk heated to 105-110°F
  • 1 package dry yeast
  • 1 3/4 cups sifted flour divided
  • 6 tbsp softened unsalted butter
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • 4 Eggs at room temperature
  • zest of 1 orange in strips
  • 1 cup dark rum
  • 1 cup apricot jam
  • 1 cup Heavy Cream
  • 2-3 tbsp confectioners’ sugar
  • 1 tsp Vanilla extract
  • glacé fruits (I used red and green cherries for Christmas)

Instructions
 

  • In a large stainless steel bowl, dissolve yeast in warm milk.
  • Stir in 1/4 cup flour.
  • Cover, and set aside in a warm place to rise until spongy - about 20 minutes.
  • Coat a 6-cup Kugelhopf pan with baking spray.
  • Using an electric mixer, cream the butter.
  • Add in 2 tablespoons granulated sugar and 2 tablespoons flour.
  • Beat in eggs, 1 at a time.
  • Whisk butter and egg mixture into the yeast sponge.
  • Beat in remaining flour to make a thick dough-like batter.
  • Spoon batter evenly into the prepared mold. Set aside in a draft-free place to rise until dough reaches the top of the mold - about 45 minutes.
    baba au rhum @CocoaandLavender
  • Preheat oven to 350°F.
  • While the baba rises, combine remaining cup of sugar with 2 cups water in a saucepan; bring to a boil. Remove from heat.
  • Add orange zest and allow to cool to room temperature.
  • Stir in 1/2 cup rum.
  • Bake baba about 40 minutes, until nicely browned on top.
  • Remove from oven and unmold.
  • Place cake in a pie plate and pour syrup over it. Using a pastry brush, brush the top and sides of the cake with the syrup that has accumulated in the pie plate. Not all the syrup will be absorbed.
    baba au rhum @CocoaandLavender
  • Transfer cake to a wire rack placed over the pie plate to catch drips.
  • Strain jam through a mesh sieve into a small saucepan; heat until quite warm.
  • Brush the jam onto the cooled baba.
  • Mix cream, confectioner's sugar, and vanilla extract; whip until very stiff, then chill.
  • Just before serving, fill the center of the baba with whipped cream; I piped it in from a pastry bag, but dolloping it on top is just fine.
  • Decorate around base with glacé fruit.
  • To serve, slice the cake and drizzle with some of the remaining rum as each portion is plated.
Tried this recipe?Let us know how it was!