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Baba Au Rhum

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  • 1 pk Dry yeast
  • 3 tb Water
  • 1 ts Granulated sugar
  • 2 Eggs
  • 2 tb Granulated sugar
  • 1/4 c Melted butter
  • 1/8 ts Salt
  • 1 1/2 c All-purpose flour
  • 1 c Apricot preserves; heated and strained
  • 2 tb Sugar
  • Candied fruit; if desired
  • Whipped cream
  • 2 c Water
  • 1 c Sugar
  • 1/2 c Dark rum (white is too strong)


From: (Heather Kelly)
Date: 14 Sep 1994 06:15:23 -0400 In small bowl combine yeast, water and 1 tsp sugar. Stir to dissolve. Let sit a few minutes. In med. bowl combine eggs, 2 Tbsp sugar, butter, salt and flour. Mix in: yeast mixture Mix well. Knead smooth - 4 - 5 min. Put in greased bowl, cover with saran & a towel & let rise until doubled - about 1-1/2 hours.
Punch down. Roll in sausage shape & cut into 8 balls. Pressed into greased Savarin or 9" ring mold. Cover & let rise until double - about 1 hour. Bake in lower 1/3 of oven in preheated 375F oven for 15 - 20 min. until golden.
Turn out onto serving plate with a bit of a lip to it. When cool, poke holes in cake with fork. Pour sauce over, basting every once in a while until all is absorbed.
Just before serving (up to 2 hours before) glaze with 1 c. apricot preserves, heated and strained. Add 2 Tbsp. sugar, heat gently to thicken. Decorate with candied fruit if desired. Fill center with whipped cream.
Sauce: Heat gently just to dissolve sugar.
From archives. Downloaded from Glen's MM Recipe Archive,