Baba au Rhum

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Last year my husband and I spent my Italian mother-in-law's birthday in Italy eating authentic baba cake. So this year in Virginia I tried to recreate this cake for her birthday. It turned out better than the real thing! In Italy the rum was SO strong it was almost impossible to eat. This version was light, delicious, and still full of rum goodness. I think this cake will become a yearly tradition!

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This is a cross between pudding, bread, and cake. Not all that in the flavor or texture department. Would not make again. It was easy but very time consuming to drizzle on the liquid.

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I was looking to replicate the amazing babas that I've enjoyed so much in France, and this recipe is the closest I've found. If you're serving this to guests, keep in mind that it's not for those who don't like rum or boozy-tasting desserts. Don't be surprised that the cake is bready and not too sweet - it soaks up all the flavor of the sweet syrup and rum. You'll have the best results and flavor if you use a super-premium aged rum (Anniversario or Bally's are two good options and don't skimp on it; we poured more on each serving than was called for in the recipe.

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This Is The Best I Ever Had

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I highly recommend this recipe, its so good and even better chilled for the next day. Im glad that I added more rum than directed because its flavor would have been completely gone by the next day. Its a keeper... you're the best Emeril!

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I had never tried making anything quite like this. My daughter and I made an evening of it and the result was the most unusual texture and awesome taste! My entire family loved it.