Baba Au Rhum

This baba will easily serve 20 people.

Baba Au Rhum

6 eggs

1 stick butter

2 3/4 cup sifted flour

2 1/2 tsp. yeast

1/4 cup water

dash of salt

1/4 cup sugar


4 cups water

4 cups sugar

1 cup rum

grated rind of a lemon

Put the water, half of the sugar and the yeast in a bowl and let it sit for 10 to 15 minutes or until yeast starts to rise. In a mixing bowl, add the flour, the rest of the sugar, the salt and the eggs, beating in one at a time. Add the softened butter. Mixture will be sticky. If it’s too sticky to mix with your hands, add a bit more flour until you’re able to knead for a few minutes until the dough is smooth.

Place it into a buttered and floured bundt pan or angel food cake pan. Cover with waxed paper that’s been buttered on one side so it doesn’t stick to the dough as it rises and place in a warm place. Let it rise anywhere from two to four hours, or until it reaches about triple the original amount or the top of your pan. The length of time will depend on the temperature in your room where you placed the pan.

Bake in a 375 degree oven about 25 to 30 minutes.

While it is baking, prepare the syrup by cooking the water and sugar over high heat about five minutes until the sugar is completely dissolved. Turn off heat and add lemon rind and rum. Let cool a little and poke holes all over the cake with a wooden skewer. I like to pour half of the syrup over the cake while it’s in the pan, invert the cake, then pour the other half of the syrup over the cake when it’s in the serving plate. It may seem like a lot of liquid, but the cake will absorb it all, have no fear. Serve with pastry cream, if desired.

If you don’t feel like going to the extra trouble of making pastry cream from scratch, here’s a good alternative:

Buy a small box of vanilla pudding. Make that according to package directions, then whip 1/2 cup of heavy cream with a mixer and fold into the pudding.