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Baba Au Rhum With Maple

Holidaycooking's picture
Baba Au Rhum With Maple is a sweet treat you'll love to gorge on. Bake the Baba Au Rhum With Maple cake effortlessly in minutes, and let us know your remarks after thorougly enjoying the recipe.
  Hot roll mix 13 3⁄4 Ounce
  Lukewarm water 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Egg yolks 3
  Melted butter/Margarine 1⁄4 Cup (4 tbs)
  Apricot jam 1 Cup (16 tbs)
  Maple blended syrup 1 Cup (16 tbs)
  Rum 1⁄2 Cup (8 tbs)

In a medium bowl, mix envelope of yeast from 1 (13 3/4-oz.) pkg. hot roll mix with 3/4 cup lukewarm water.
Stir until dissolved.
Add 1/2 cup sugar and 3 egg yolks, lightly beaten.
Add remaining ingredients in hot roll mix and blend thoroughly.
Cover bowl with damp cloth and allow dough to rise until doubled in bulk about 1 hour.
Beat in 1/4 cup melted butter or margarine, cooled, 1 tablespoon at a time.
Place dough in a well-greased, 9-inch angel food cake pan, cover and allow to rise again until doubled in bulk about 45 minutes to 1 hour.
Bake 25 minutes at 375°, or until Baba is golden brown.
Immediately turn onto serving plate and let stand 15 minutes.
Spread all over with 1 cup apricot jam which has been rubbed through a sieve or whirred in blender 60 seconds.
Combine 1 cup maple blended syrup and 1/2 cup rum, mixing well.
Spoon over apricot-glazed cake, a few spoonfuls at a time, until maple-rum sauce is soaked into cake and cake is cooled.

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Baba Au Rhum With Maple Recipe