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Baba Au Rum

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Ingredients
  Milk 1⁄2 Cup (8 tbs)
  Butter 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Granulated sugar 1 1⁄4 Cup (20 tbs)
  Active dry yeast 1
  Warm water 1⁄4 Cup (4 tbs)
  Eggs 2 , beaten
  Lemon peel 1⁄2 Teaspoon, grated
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Water 1⁄2 Cup (8 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Rum 1⁄2 Cup (8 tbs)
  Powdered sugar 1⁄2 Cup (8 tbs)
Directions

Scald milk.
Add butter, salt, and 1/4 cup granulated sugar until melted.
Cool to lukewarm.
Dissolve yeast in warm water.
Add to lukewarm milk; mix well.
Stir in eggs and lemon peel.
Add flour; beat until smooth.
Cover; let rise 5 hours.
Beat down until smooth and elastic.
Fill greased tube pan or Baba mold.
Let rise uncovered 30 minutes.
Bake in 425 °F 20 minutes or until done.
Remove from pan at once.
Combine 1/2 cup water, 1 cup sugar, and molasses in heavy saucepan.
Bring to boil; boil rapidly 10 minutes.
Cool slightly; add rum.
Place Baba in serving dish; soak with rum sauce 24 hours

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Dish: 
Cake
Interest: 
Party

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