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Baba Au Rhum

A rich, yeast-raised cake, baked in a Bundt pan and soaked with a rum flavored sugar syrup. Add fresh strawberries and whipped cream for a delightful summer treat.
Baba Au Rhum with Strawberries and Whipped Cream
Yield 1 (12-cup) Bundt cake

Ingredients

Dough

  • 3 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup water
  • 1/2 cup milk
  • 3/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/2 teaspoon table salt
  • 4 large eggs
  • 1/2 cup currants (or chopped almonds and currants (or blueberries, pictured))
  • 1/2 teaspoon almond extract

Rum-lemon syrup

  • 2 cups granulated sugar
  • 4 cups water
  • 4 teaspoons rum extract
  • 1 teaspoon lemon juice

Filling/Topping (optional)

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 10 ounces fresh strawberries (sliced or quartered)

Instructions

  • In stand mixer bowl, add 1 3/4 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add eggs; blend on low 30 seconds; scrape down bowl. Beat on medium speed for 3 minutes. With mixer on low speed, gradually add currants and almond extract, mix until just combined.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.)
  • Place batter in lightly oiled bowl and turn to grease top. Cover; let rise until doubled in size; about 30-45 minutes.
  • Turn into buttered 12-cup Bundt pan or 2-quart turban mold (OR 12 individual baba or ring molds filling half full.) Let rise until doubled, about 45-60 minutes.
  • Preheat oven to 350°F.
  • Bake for 25 to 35 minutes for large mold (OR 15 to 20 minutes for small molds), or until cake tester comes out clean . Cake will be golden brown. Cool in pan for about 15 minutes.
  • Make Rum-Lemon Syrup: Bring water to boil in small pot. Stir in sugar until dissolved. Boil for 8 to 10 minutes. Remove from heat and stir in rum extract and lemon juice.
  • Prick cake with fork while in pan, then invert, remove from pan, and prick again. Pour hot syrup over cake, a little at a time until syrup is absorbed.

Strawberries and Whipped Cream Filling (optional)

  • After cake is done baking, invert onto a wire rack and cool completely. While cake is cooling, make syrup (above, but only use 2 cups water and 1 cup sugar, rum extract and lemon juice are the same amounts). With a spoon, gently pour about 1/3 cup syrup on top of the cake. Let the cake absorb the syrup before pouring another 1/3 cup.
  • With a serrated knife, cut the cake in half (top half is about 1 inch thick). Remove the top slice. With a spoon pour 2/3 cup syrup over the bottom slice. Let the syrup soak in.
  • In a clean bowl, add the heavy cream and whisk, on low to medium speed until soft peaks form. Slowly add the sugar and keep mixing until firm peaks form.
  • With a spatula, spread the cream over the bottom slice. Place the strawberries on top of the cream. Gently, place the top cake slice over the strawberries. Pour the remaining syrup and let the cake soak for an hour or so.
  • Slice carefully and enjoy!

Notes

Photo by A Treats Affair.