Baba au Rhum

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Delicious! People in my family have never enjoyed currants. I substituted golden raisins and did exactly as recipe states. The end product was delicious with flavors and textures. IF you are someone who likes the end result per recipe name...try thi. The Barefoor Contessa continually wins!!!

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I was searching for an excellent recipe for Baba au Rum for a long time. I finally found it. So light and moist. Delicious!

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I did not make the cake yet. I bought the currants from AMAZON.com from ANGELINA'S GOURMET.

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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.

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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!!!!!!!!!!!!!!

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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!

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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!

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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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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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.

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After taking this cake to work last winter, I got so many requests to "make it again Gary" that I did so three more times. So, I'm glad we are back in the festive time of year and we get a change to play "Spike Your Co-workers" again. I found that a couple tablespoons of rum in the whipped cream adds a nice touch as well.