Classic Rum Baba – Treat Recipe

Ingredients

• 1 cup all-purpose flour
• 1/4 cup warm milk
• 1/4 oz (1 packet) active dry yeast
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 cup dark rum
• 1/4 cup water
• 1/4 cup confectioners’ sugar, for dusting

Instructions

1. In a small bowl, combine the warm milk and yeast. Let it sit until foamy (about 5-10 minutes).
2. In a separate bowl, whisk together flour and salt.
3. In a large mixing bowl, cream butter and granulated sugar together until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Stir in the yeast mixture, followed by the flour mixture, until well combined. Beat the batter for 2-3 minutes until it is smooth and stretchy.
6. Transfer the batter into a greased and floured bundt pan. Cover with a damp cloth and let it rest in a warm place for at least an hour, or until the batter doubles in size.
7. Bake at 375 degrees Fahrenheit for 25-30 minutes, or until the exterior of the cake is golden brown and the cake springs back when pressed lightly.
8. Transfer the cake onto a wire rack and let it cool completely.
9. In a saucepan, combine the rum and water. Bring to boil and let it simmer for 5 minutes.
10. Using a skewer, poke small holes all over the cooled cake.
11. Slowly pour the rum syrup over the cake, allowing it to seep into the holes and saturate the cake.
12. Sift confectioners’ sugar evenly over the cake once it has cooled and absorbed the syrup.
13. Slice the cake and serve with fresh whipped cream or fruit compote if desired.

Verdict

This Classic Rum Baba is a rich and indulgent dessert that is sure to impress during special occasions. The soft and spongy cake, moistened with the flavorful rum syrup, combined with the sweetness of confectioners’ sugar, creates an explosion of flavors in every bite. It is a must-try recipe for anyone who loves baking and enjoys experimenting with new desserts.

Serving Suggestions

The Classic Rum Baba tastes best when served chilled. It pairs well with whipped cream or fruit compote for added sweetness and depth of flavors. It is a perfect dessert to serve after a dinner party or a special gathering, as it can be made ahead of time and stored in the fridge until needed.