Baba au Rhum

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I make baba for special occasions. It usually turns out perfectly but she indeed can be a bit of a temptress, especially if the weather is humid. I like Ina's recipe in that she adheres to its original roots, however I do several things a little different. For one, I don't use a mixer, I blend everything with a wooden spoon and I find I get a better feel for the batter's elastic consistency that you need to look for. You sacrifice a little in leavening action as not as much air is introduced, but this cake was made long before mixers were invented. Also, no gilding the lily with whipped cream or apricot jam (I put up my own preserves but not to be used on this cake. I do, however, flambé with 151 rum just before serving. It makes a nice presentation, but be sure to blow out before singeing the top of the cake. This is an adult dessert of the highest order. If you have refined palate, you will love this bread cake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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 :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

love it, so good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely worth going through all the steps. To die for!
It reminded my husband and me of a similiar Italian cake we once ate in Munich. So we baked it on a cookie sheet, layered it, added vanilla pudding and cherry-jam and out came something close to the fantastic cake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have to admit, the recipe seemed a bit challenging as I'd never made this type of cake before. However, it was not that hard. I was asked to make it, and the recipient loved it so much I am to make it for him every 3 weeks. His quote, "best I ever had" [and he buys them from professional bakeries]. I had to buy the mold online, but other than that, it turned out to be fun to bake and delicious to eat! It is rich and I think very important to serve the whipped cream with it when it is eaten. Also, very important to choose a good rum. I used 10 cane rum, pricey, but very good. AND of course, you must LOVE rum or you will not like this cake.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The cake was very bready and it called for too much rum for my taste. But if you love rum this might be for you!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Although this cake was relatively easy and good, I should have known/realized that pouring a rum simple syrup over the cake, and nearly 4 cups at that, would give it an overwhelming rum flavor. It is not at all a sweet cake and I would recommend much less syrup, or at least much less rum, if I/someone else were to make this.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I would've never imagined I could make something like this but thanks to Ina, I did! It came out perfect!! I made a 1/2 recipe and baked it for 15 minutes in a 3 cup decorative (Saphir bundt pan. It was the perfect size for 2-4 people. I ended up with extra rum sauce (even though I halved that, too but refrigerated it and will probably use it to make an adult cocktail later.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

where do I get the cake pan. HELP