Decadent Baba au Rhum Delight
Indulge in the rich flavors of Baba au Rhum, a luxurious French dessert that combines a sweet yeast cake with a luscious dark rum syrup. Perfect for special occasions or a sumptuous treat, this delightful dessert features a light and fluffy cake soaked in a fragrant rum syrup, topped with vibrant candied fruits and a dollop of whipped cream. Serve it to impress your guests or to treat yourself; this recipe is sure to become a beloved favorite in your dessert repertoire.
8-12 serving(s)
Servings
333
Calories
10
Ingredients
Ingredients
Dry yeast
1 package (Dissolve in warm milk)
Warm milk
1/3 cup (Use for dissolving yeast)
Sifted flour
2 1/2 cups (Divided into portions as needed)
Butter, softened
8 tablespoons (For batter and greasing the pan)
Sugar
2 2/3 cups (Divided into portions as needed)
Eggs
6 (Beat in one at a time)
Water
5 1/2 cups (For preparing syrup)
Dark rum
1/2 cup (To mix into syrup)
Candied fruit
For decoration (To decorate the babas)
Whipped cream
To garnish (Serve alongside the dessert)
Instructions
1
In a large mixing bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
2
Stir in 1/2 cup of flour until well combined. Cover the bowl and allow it to rise in a warm place for 30 minutes, until puffy.
3
While the yeast is rising, cream together 7 tablespoons of softened butter and 2 tablespoons of sugar in an electric mixer or food processor until light and fluffy.
4
Add 2 tablespoons of flour to the butter mixture followed by the eggs, one at a time, mixing well after each addition.
5
Once the yeast mixture is ready, fold in the remaining 2 cups of flour until incorporated and add in the butter-egg mixture, stirring until you achieve a thick, cake-like batter.
6
Preheat your oven to 350°F (175°C) and thoroughly grease an 8-inch Bundt pan with the remaining tablespoon of butter, ensuring no part of the pan is left ungreased.
7
Pour the batter into the prepared mold, filling it halfway. Cover with a cloth and allow it to rise until it has risen to the top of the mold, about 30-45 minutes.
8
Place the Bundt pan in the preheated oven and bake for about 40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
9
While the baba is baking, prepare the rum syrup by combining the remaining 2 2/3 cups of sugar with 5 1/2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer until syrupy and reduced to about 3 cups.
10
Remove from heat and stir in the dark rum. Set aside to cool slightly.
11
Once the baba is baked, remove it from the oven and carefully spoon the warm rum syrup over the cake, ensuring it is saturated completely.
12
Allow the baba to cool in the pan for about 45 minutes before unmolding it onto a serving platter.
13
Decorate the top with candied fruits and serve with whipped cream for an extra touch of decadence.
Nutrition Information
5g
Protein
42mg
Sodium
70mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Baba au Rhum Delight?
Decadent Baba au Rhum Delight is a luxurious French dessert that features a sweet yeast cake soaked in a fragrant dark rum syrup, often topped with candied fruits and whipped cream.
What are the primary ingredients for the Baba au Rhum cake batter?
The batter consists of dry yeast, warm milk, sifted flour, softened butter, sugar, and six eggs.
How do I prepare the yeast for this recipe?
Dissolve one package of dry yeast in 1/3 cup of warm milk and let it sit for about 5 minutes until it becomes frothy.
How long does the initial yeast and flour mixture need to rise?
The initial mixture should be covered and allowed to rise in a warm place for approximately 30 minutes until it is puffy.
What is the recommended oven temperature for baking the baba?
The oven should be preheated to 350°F (175°C) before baking the cake.
How should the baking pan be prepared?
Thoroughly grease an 8-inch Bundt pan with one tablespoon of butter, ensuring no part of the pan is left ungreased.
How many eggs are required for this recipe?
This recipe requires 6 eggs, which should be added to the butter mixture one at a time and mixed well.
How long should the batter rise in the Bundt pan before baking?
The batter should rise in the prepared mold for 30 to 45 minutes, or until it has reached the top of the pan.
What is the baking time for the Baba au Rhum cake?
The cake should be baked for about 40 minutes, or until it is golden brown and a toothpick comes out clean.
What ingredients are used to make the rum syrup?
The syrup is made from 2 2/3 cups of sugar, 5 1/2 cups of water, and 1/2 cup of dark rum.
How is the rum syrup prepared?
Combine sugar and water in a saucepan, bring to a boil, reduce the heat, and simmer until it is reduced to about 3 cups, then stir in the dark rum.
When should the dark rum be added to the syrup?
The dark rum should be stirred into the syrup after the sugar-water mixture has been removed from the heat.
How do I apply the syrup to the cake?
Once the baba is baked, carefully spoon the warm rum syrup over the cake while it is still in the pan to ensure it is completely saturated.
How long should the cake cool before being removed from the pan?
Allow the baba to cool in the pan for about 45 minutes before unmolding it onto a serving platter.
What are the recommended decorations for this dessert?
The top of the cake can be decorated with vibrant candied fruits and served with a dollop of whipped cream.
How many servings does this recipe provide?
This recipe makes between 8 and 12 servings.
How many calories are in a serving of Baba au Rhum?
Each serving contains approximately 333 calories.
What is the protein content of this dessert?
There are 5 grams of protein per serving.
How much sodium is in each serving?
Each serving contains approximately 42mg of sodium.
What is the cholesterol content per serving?
Each serving contains 70mg of cholesterol.
What type of rum is used for the syrup?
The recipe specifies using 1/2 cup of dark rum for a fragrant and rich flavor.
Can I use any type of flour for this recipe?
The recipe calls for 2 1/2 cups of sifted flour, divided and used in different stages of the batter preparation.
How much butter is needed in total?
You will need 8 tablespoons of softened butter: 7 for the batter and 1 for greasing the pan.
Is this dessert suitable for special occasions?
Yes, it is described as a decadent and luxurious treat perfect for special occasions, holidays, or parties.
What is the texture of the finished cake?
The baba is a light and fluffy yeast cake that becomes moist and rich once it is saturated with the rum syrup.
Do I need an electric mixer to make the batter?
While you can cream the butter and sugar in an electric mixer or food processor, the batter can also be stirred by hand as it reaches a thick consistency.
How much water is required for the syrup?
The recipe requires 5 1/2 cups of water to be boiled with sugar for the syrup base.
Can I make this dessert ahead of time?
Yes, because the cake needs time to soak in the syrup and cool in the pan for 45 minutes, it is an excellent dessert to prepare in advance.
What should the yeast look like when it's ready?
The yeast should be frothy after sitting in the warm milk and puffy after rising with the initial flour addition.
How do you know if the baba is fully saturated with syrup?
The recipe instructs to carefully spoon the warm syrup over the cake until it is completely saturated, ensuring it absorbs all the liquid.