| ITALIAN RUM BABA |
| (Serves 8) |
| BABA: |
| 1/2 cup raisins |
| 1 tablespoon gold rum |
| 5 tablespoons butter, room temperature |
| 1/2 cup milk |
| 1 package dry yeast |
| 2 tablespoons sugar |
| 2 eggs, room temperature |
| 1-2/3 cup flour |
| 1/4 teaspoon salt |
| RUM SYRUP: |
| 1 cup sugar |
| 2/3 cup gold rum |
| 1/2 teaspoon vanilla |
| 3/4 cup apricot preserves |
| WHIPPED CREAM: 2 cups heavy cream |
| 2 tablespoons sugar |
| 2 teaspoons vanilla |
| Seasonal Fruit (optional) |
| You will need a small, deep bundform or kugelhopf pan for this recipe. Your bundform pan should measure between 6.5 and 8.5-inches in diameter and 3.5 to 4-inches deep. |
| Combine the raisins and rum in a bowl and set aside. |
| Use 1 tablespoon of the butter to coat the inside of the pan. |
| Heat the milk in a small saucepan to 110-115° F. |
| Stir in the yeast and sugar. |
| Allow it to sit about 5 minutes until it gets foamy. |
| Pour the yeast mixture into the bowl of an electric mixer. |
| With the mixer on low speed, add the eggs. Combine well. |
| Add the flour, salt, and remaining 4 tablespoons of butter. |
| Beat the mixture on medium speed 3-4 minutes. |
| Scrape the batter down to the bottom of the bowl. |
| It will be very soft. |
| Cover the bowl with a towel and set aside in a warm location. |
| Allow the dough to rise until doubled, about 1 hour. |
| Drain the raisins and fold them into the dough. |
| Spoon the dough evenly into the prepared pan. |
| Cover the pan with a towel and set aside. |
| Allow the dough to rise until it is almost even with the top of the pan. |
| This rising may only take 30-45 minutes. |
| Preheat the oven to 375° F. |
| Bake the baba for 30 minutes, or until a cake tester comes out clean. |
| While the baba is baking, make the rum syrup. |
| Place the sugar and 1-1/2 cups water in a small saucepan. |
| Cook over medium-high heat until the sugar dissolves. |
| Pour into a 4-cup heat-proof measuring cup and allow to cool. |
| Add the rum and vanilla. Set aside. |
| When the baba comes out of the oven, allow it to cool for 10 minutes. |
| Turn it out of the pan onto a baking rack placed over a baking sheet. |
| Loosen the baba around the top edge with a knife if it does not want to come out. |
| Pour the rum syrup very slowly over the warm baba, allowing it to soak in. |
| It will look like you have too much syrup but it will all be absorbed. |
| Heat the apricot preserves with 1 tablespoon of water in a small saucepan. |
| Pour the mixture through a strainer to remove the chunks of fruit. |
| Brush the apricot liquid over the entire baba. |
| TO MAKE THE WHIPPED CREAM: Put the cream, sugar, and vanilla into the bowl of an electric mixer. |
| Whip until the mixture forms soft peaks. |
| Cut the baba in wedges and serve with a dollop of whipped cream. |
| Optional: Add some seasonal fruit to each serving. |
| TO MAKE THE RUM SYRUP: |
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