Citrus-Infused Rum Baba
This Citrus-Infused Rum Baba, inspired by Ina Garten's delightful take on the classic Rum Baba, is a moist and flavorful dessert that brings together the rich essence of dark rum and the refreshing zing of citrus. The cake, light yet indulgent, is soaked with a luscious rum syrup, making each bite a heavenly experience. Topped with freshly whipped cream, accentuated by the vibrant notes of lemon zest and sweet currants, this dessert is perfect for any occasion. Whether it's a festive gathering or a simple family dinner, this cake will leave everyone asking for seconds. *Note: Prep time does not account for the dough's rising time.*
8
Servings
300
Calories
18
Ingredients
Ingredients
Sugar
1 cup (For the rum syrup)
Lemon Juice
1 tablespoon (For the rum syrup)
Dark Rum
2/3 cup (For the syrup and cake)
Pure Vanilla Extract
1/2 teaspoon (For the syrup)
Heavy Cream
2 cups (For whipped cream)
Sugar
2 tablespoons (For whipped cream)
Pure Vanilla Extract
2 teaspoons (For whipped cream)
Dried Currants
1/3 cup (To be soaked in rum)
Grated Lemon Zest
1 tablespoon (For flavoring the cake)
Dark Rum
1 tablespoon (For the currants)
Unsalted Butter
5 tablespoons (At room temperature for the cake)
Milk
1/2 cup (Heated for the dough)
Fast-Rising Active Dry Yeast
1/4 ounce (To activate in warm milk)
Sugar
2 tablespoons (To activate yeast)
Extra-Large Eggs
2 (At room temperature for the dough)
All-Purpose Flour
1 2/3 cups (For the cake)
Kosher Salt
1/2 teaspoon (For flavor)
Apricot Preserves
3/4 cup (For glaze)
Instructions
1
Start by preparing the rum syrup: In a small saucepan over high heat, combine the sugar, lemon juice, and 1 1/2 cups of water. Stir until the sugar completely dissolves. Once dissolved, pour the mixture into a 4-cup heatproof measuring cup and let it cool. Once cooled, stir in the dark rum and vanilla extract. Set aside.
2
Now, make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream. As it begins to thicken, gradually add the sugar and vanilla. Continue to whip until stiff peaks form. Be careful not to overwhip, or you might turn it into butter!
3
Next, prepare the baba: In a small bowl, combine the dried currants, lemon zest, and 1 tablespoon of dark rum. Let them soak while you prepare the dough.
4
Melt 1 tablespoon of butter and use it to brush the inside of a 5-cup tube pan or kugelhopf mold, covering every crevice well. Heat the milk to about 115°F (46°C), then pour it into the mixing bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and 2 tablespoons of sugar and let it sit for 5 minutes to activate the yeast.
5
With the mixer on low speed, add the eggs to the milk mixture. Gradually mix in the flour and kosher salt, followed by the remaining 4 tablespoons of butter. Increase the mixer speed to medium-high and beat for 5 minutes until the dough is soft but well combined. Scrape down the bowl and form the dough into a ball.
6
Cover the bowl with a damp towel and let it rise in a warm place until it doubles in size, about 1 hour.
7
After the dough has risen, drain the currants and mix their soaking liquid into the reserved rum syrup. Gently fold the currants and lemon zest into the dough using a spatula, then spoon the dough into the prepared pan, smoothing the top. Cover with a damp towel and allow to rise again until the dough reaches the top of the pan, about 50 minutes to 1 hour.
8
Meanwhile, preheat your oven to 375°F (190°C). When the dough is ready, bake the baba for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then gently tap it out onto a baking rack placed over a sheet pan.
9
While the cake is still warm, pour the entire rum syrup over it very slowly, allowing the cake to absorb all the syrup. It may seem like a lot, but the baba will soak it all up!
10
For the glaze, heat the apricot preserves with 1 tablespoon of water until smooth, strain it through a sieve, and brush it over the cooled cake.
11
To serve, pipe whipped cream into the center of the baba and place a bowl of extra whipped cream on the side for guests to enjoy.
Nutrition Information
19g
Fat
31g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Rum Baba?
It is a moist and flavorful dessert inspired by Ina Garten that combines dark rum and citrus, soaked in a luscious syrup and topped with whipped cream.
Who inspired this Rum Baba recipe?
This recipe is inspired by Ina Garten's take on the classic Rum Baba.
How many servings does this recipe make?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much fat is in one serving?
There are 19 grams of fat per serving.
What is the carbohydrate content per serving?
There are 31 grams of carbohydrates per serving.
How much protein does this dessert provide?
Each serving provides 2 grams of protein.
What ingredients are in the rum syrup?
The syrup is made from sugar, lemon juice, water, dark rum, and pure vanilla extract.
How do you make the whipped cream topping?
Whip 2 cups of heavy cream with 2 tablespoons of sugar and 2 teaspoons of vanilla extract until stiff peaks form.
What should I avoid when making the whipped cream?
Be careful not to overwhip the cream, as it can turn into butter.
How are the dried currants prepared?
The currants are soaked in 1 tablespoon of dark rum and lemon zest while the dough is being prepared.
What type of pan is needed for this cake?
You will need a 5-cup tube pan or a kugelhopf mold.
What temperature should the milk be for the dough?
The milk should be heated to about 115°F (46°C).
How is the yeast activated?
The yeast is stirred into the warm milk with 2 tablespoons of sugar and left to sit for 5 minutes.
What kind of yeast is used in this recipe?
The recipe calls for 1/4 ounce of fast-rising active dry yeast.
How long do you beat the dough?
After adding the flour and butter, increase the speed to medium-high and beat for 5 minutes until soft.
How long is the first rise for the dough?
The dough should rise in a warm place for about 1 hour or until it doubles in size.
What happens to the currant soaking liquid?
The soaking liquid from the currants is drained and mixed into the reserved rum syrup.
How long is the second rise in the pan?
The dough rises in the pan for about 50 minutes to 1 hour, until it reaches the top of the pan.
What is the baking temperature?
Preheat the oven to 375°F (190°C) for baking the baba.
How long does the baba bake?
It takes about 50 minutes to bake, or until a toothpick comes out clean.
How long should the cake cool before removing it from the pan?
Allow the cake to cool in the pan for 10 minutes before tapping it out onto a rack.
When should the rum syrup be applied?
Pour the syrup over the cake while the cake is still warm to ensure it is fully absorbed.
How do you make the glaze for the Rum Baba?
Heat 3/4 cup of apricot preserves with 1 tablespoon of water, then strain it through a sieve.
How is the dessert finally served?
Pipe whipped cream into the center of the cake and serve with extra cream on the side.
Does the prep time include the dough rising time?
No, the prep time listed does not account for the time needed for the dough to rise.
What type of salt is used in the dough?
The recipe uses 1/2 teaspoon of kosher salt.
What kind of eggs are required?
The recipe requires 2 extra-large eggs at room temperature.
How much butter is used for the dough?
A total of 5 tablespoons of unsalted butter is used (1 for the pan and 4 for the dough).
What should the texture of the dough be like after mixing?
The dough should be soft but well combined after beating for 5 minutes.