Baba au Rhum

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I'm not a great baker but this recipe turned out wonderful on the first try. I don't think it even needs the glaze. Be warned, it takes longer than suggested by the summary. Not active time but waiting time so don't start it at 10pm thinking you will be in bed by midnight.

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I took this to a small Christmas party and got many compliments on it.

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The recipe is easy to follow and understand. The end result is tasteful and definite people pleaser.

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I made this fairly late at night and didn't even try it till morning... It was still great, and was enjoyed for several days! The syrup made a sort of lightly candied-cake texture after the cake had "aged" for a day or so. The cake itself is only lightly sweet (which I love and the syrup is not overpowering.http://images.foodnetwork.com/webfood/images/myrecipebox/submit.gif

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This cake is to die for.
Moist, flavorful, and delicious

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The Best Cake ever! moist, and delishious. you husband was right, the best cake.

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I made this cake with currants and cranberry, used all the syrup as instructed, the cake held well.Used the rum ,the same amount given in the recipe
it came out good.

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Amazing taste, tender and sweetness. But not too sweet. Ease to bake.

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Ive made this twice. The first time was successful but not sensational. I used a gold rum as I didn't have a good dark rum on hand and the nearest liquor/grocery is ten miles away. Yes I live in the sticks.
The 2d time I used a good dark rum and used a full cup instead of the 2/3 cup called for in the recipe. I served it at a new years day party and got rave reviews. It was terrific and I didn't have to say so myself. I also got many complements on the made from scratch whipped cream. People are so used to "whipped toppings " and whipped cream in an aerosol that they have forgotten just how wonderful real whipped cream is

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Texture was too soggy and fell apart... not sure what I did wrong...