Baba au Rhum

Show: Barefoot ContessaEpisode: Rehearsal Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
30 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 10 min
Inactive Prep: 1 hr 0 min
Cook: 30 min
Total:: 1 hr 40 min

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Ingredients

1/3 cup dried currants
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1 package dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Rum Syrup, recipe follows
3/4 cup apricot preserves
1 tablespoon water
Whipped Cream, recipe follows

Directions

Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.

With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.

Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.

Meanwhile, preheat the oven to 375 degrees F and make the rum syrup.

Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.

Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

Rum Syrup:

1 cup sugar

2/3 cup good dark rum

1/2 teaspoon pure vanilla extract

Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.

Whipped Cream:

2 cups (1 pint) cold heavy cream

2 tablespoons sugar

2 teaspoons pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

Yield: 4 cups

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Comments & Reviews

recipe Baba au Rhum
Kendra Port Ludlow, WA 11-03-2009
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The Best Rum Cake
Rated: 5 stars out of 5

The cake was easy to make and tasted great. I served it for Christmas dinner, and even non-alcohol drinking people loved it.... I would suggest getting a 5 or 6 cup bundt cake pan if you don't have one already-I used a larger size and it only filled about half way. I left out the currants and it seemed to make no difference.Read more
recipe Baba au Rhum
Thomas Orchard Park, NY 06-17-2009
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ABSOLUTELY OUTSTANDING
Rated: 5 stars out of 5

I saw the episode Ina made this cake and thought I'd love to try it, even though I am not a huge rum fan. OH MY GOD it was... fantastic, i made it for a party and everyone enjoyed it!!!!! The only thing though, when you make the whipped cream, be sure NOT TO MAKE BUTTER!!! ie- lower speed for about 5? mins or so. The apricot glaze also made the cake shine... its very sweet and counteracts with the strong rum flavor and overall makes the cake taste excellent, so when you make this cake, make lots of the glaze. It's extremely simple to make, but a hand strainer is absolutely required! The homeamde whipped cream and the vanilla also make this recipe shine. If you love a little rum flavor and sweetness, this cake is for you hands down. THANKS, INA!!!!!!!!!!!!!!Read more
recipe Baba au Rhum
Sandy Hamilton, TX 05-27-2009
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Rum Cake?
Rated: 5 stars out of 5

I have had a rum cake very similar to this one only it soaked in rum and on top of the glaze were neatly placed sliced... almonds. This was bought at a bakery and they sold it 'by the pound' because it was so moist and 'wet". It was delicious. It had been baked in about a 3 inches tall cookie pan. I could not find the recipe for that cake anywhere, I think this is the one but without the currents. I know it is delicous. That one did not have whipped cream. I can't wait to make this again. I asked the bakery for the recipe and like many good restaurants only in "jest"...they said they would have to kill me after giving me the recipe. Cute! I've heard that from many chefs! Keep up the great work, Ina! Love your recipes!Read more
recipe Baba au Rhum
Elle Mt Pleasant, MI 03-08-2009
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Fantabulous Recipe
Rated: 5 stars out of 5

This cake is so delicious it was worth all the effort that it took to make it. Definitely not the first cake you want to... make if you are a beginner. If you are a beginner, once you have made a few, come back to this one for sure. Excellent texture and taste. I make cakes for every birthday in our family and this has been my huband's choice for the last three years in a row! Great recipe, Ina. I always look forward to your new episodes! Read more
recipe Baba au Rhum
Regine gaithersburg, MD 02-23-2009
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Excellent. Light Textured and Tasty!
Rated: 5 stars out of 5

I followed the recipe to the letter other than adding a tsp of vanilla to the batter and some grated lime zest. I also used... a 6 cup savarin mold. The recipe is perfect, and the cake is so light and tasty. I will make it over and over. Barefoot Contessa, you never disappoint us. Thanks so much!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!Read more
recipe Baba au Rhum
Adrienne Dallas, TX 12-31-2008
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Worth the effort!
Rated: 5 stars out of 5

This recipe took me about 3.5 hours from start to finish; the only step I omitted was the final glaze of apricot preserves (I... forgot to buy them). I used gold instant yeast since it works well in sugary breads/cakes. The dough had no problem doubling in size during the first rise, but after I transfered it to my buttered bunt pan and added the currants it wasn't rising very well. I kept the damp towel over the pan and placed it in the warm oven (heated to 180 then turned off). The dough rose to the top of the pan nicely with that help. :) I baked it for 25 minutes. My bunt pan is non-stick and was well-buttered, so the cake popped right out. I poured the rum syrup over it and as promised it was absorbed. The texture is spongy and very light--not too sweet. I second the suggestion of adding some rum to the whipped cream. A very good dessert and a big hit with my fussy eaters.Read more