Baba Au Rhum With Maple
|Hot roll mix||13 3⁄4 Ounce|
|Lukewarm water||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|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 375Â°, 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.