Classic Baba au Rhum Recipe – French Rum-Soaked Cake

Dish recipes: Baba au Rhum
Photo from monpetitfour.com

Baba au Rhum is a classic French dessert, known for its light, airy texture and distinctive rum flavor. This yeast-based cake is soaked in a rum syrup, creating a moist, tender crumb that’s both decadent and elegant. Served with whipped cream or fresh fruit, it’s a show-stopping treat for any dessert lover.

Ingredients

For the Baba Cake

1 cup (125 g) all-purpose flour

1/4 cup (50 g) sugar

1/4 cup (60 ml) milk, lukewarm

2 large eggs

1/4 cup (60 g) butter, softened

1 1/2 tsp (7 g) active dry yeast

Pinch of salt

For the Rum Syrup

1 cup (240 ml) water

1/2 cup (100 g) sugar

1/4 cup (60 ml) dark rum

Zest of 1 orange or lemon

Instructions

Prepare the Dough: In a small bowl, dissolve the yeast in lukewarm milk and let it sit for 5-10 minutes until foamy. In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until smooth and elastic. Cover and let it rise for 1 hour or until doubled.

Bake the Baba: Preheat your oven to 350°F (175°C). Grease a small bundt or muffin pan. Pour the risen dough into the prepared pan, filling each section halfway. Let it rise again for 20 minutes. Bake for 20-25 minutes or until golden brown.

Prepare the Rum Syrup: In a saucepan, combine water, sugar, and orange or lemon zest. Bring to a boil, then simmer until sugar dissolves. Remove from heat and stir in the rum.

Soak the Cake: Let the cakes cool slightly before soaking. Pour the warm rum syrup over the cakes until fully absorbed. For a stronger flavor, let them sit for a few hours.

Serving

Serve Baba au Rhum with a dollop of whipped cream, fresh fruit, or a sprinkle of citrus zest for a touch of brightness. For added indulgence, drizzle with a little extra rum.

Baba au Rhum is a beloved dessert that’s simple yet refined, with a delightful rum-soaked texture. Perfect for special occasions, this dessert combines French elegance with rich, decadent flavor.