Baba au rhum (Rum Cake)
A yeasted batter rich in rum and butter is baked in a crown-shaped mold, then soaked in hot rum syrup.
Ingredients
flour
250 g
sugar
60 g
butter (softened)
100 g
eggs
3
yeast
1
salt
1 pinch
rum (for soaking)
to taste
sugar (for syrup) (for making syrup)
to taste
Instructions
1
Mixing the batter
Sift the 250 g flour, add the 60 g sugar and salt. Soften the 100 g butter and add it in, then mix in the yeast and 3 eggs. Stir until the dough is smooth and elastic, gradually adding the remaining sugar during the process.
2
Proofing
Coat the inside of a mold with a piece of butter. Place the dough in the mold, cover with a damp cloth, and set in a warm place to rise for 30–40 minutes. The batter will expand during this time and should be pressed down two or three times.
3
Baking
Preheat the oven to 200°C (thermostat 6/7) and bake for 12–15 minutes (insert a knife into the center; the tip should come out dry).
4
Making the syrup
In a thick-bottomed pot, add the sugar and 2–3 tablespoons of water. Stir with a wooden spoon and heat until it turns into caramel. Remove from heat and stir in the rum.
5
Soaking
Before serving, let the cake cool slightly on a plate, then repeatedly spoon the hot syrup over the cake until it is completely soaked through. Garnish with seasonal fresh fruit or candied fruit if desired.
