Baba au Rhum

Ina Garten

Copyright 2004, Barefoot in Paris, All Rights Reserved

Show: Barefoot ContessaEpisode: Rehearsal Dinner

Picture of Baba au Rhum Recipe Photo: Baba au Rhum Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 40 min
Prep
10 min
Inactive
1 hr 0 min
Cook
30 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

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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Newest Ratings and Reviews

Read all 32 reviews

  • on August 20, 2011

    Flag

    I'm French and I remember the taste of baba au rhum from when I was a kid. I'm also a late bloomer as far as cooking so that's my first cake... And despite poor cooking skills, it turned out great!

    WOW this was good. I loved it. My partner loved it - and she's hard to impress when it comes to food.

    Absolutely recommend it. This is awesomeness on a plate! Subtle mix of flavors ranging from little dry raisins (definitely recommend you get the dry current as they'll absorb the rhum better than regular raisins, to vanilla, to apricot, to... rhum of course!

    the rhum can be a bit overpowering. Depending on how much you crave rhum, I'd recommend a lighter version - I used 3/4 of the rhum syrup and my partner found it overpowering at first.

    Also.... EXPECT A "WET" CAKE! It shouldnt be soggy (or for the most part of it but it will be DRENCHED. That's how baba au rhum is supposed to be. Drenched in rhum syrup, which is runny and yummy the way it is :

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  • on August 20, 2011

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    love it, so good!

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  • on August 19, 2011

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    Wow OMG I will make this for my family and friends anytime, a must try amazing and worth the effert!!!!

    people found this review Helpful.
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