Sunday, January 1, 2012

Rum Baba

Rum syrup

1 cup sugar
1 tablespoon lemon juice
2/3 cup dark rum
1/2 teaspoon pure vanilla extract

For the Baba

1/3 cup raisins
1 tablespoon good dark rum
4 tablespoons unsalted butter, at room temperature
1/2 cup milk
1/4 ounce fast-rising active dry yeast
2 tablespoons sugar
2 large eggs, at room temperature
1 2/3 cups all-purpose flour


Make the rum syrup:

Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan.

Cook over high heat until the sugar dissolves. 

Pour into a 4-cup heatproof measuring cup/bowl and allow to cool.

Add the rum and vanilla, set aside.

Make the Baba: 

Combine the raisins and rum in a small bowl and set aside.

Heat the milk until warm.

Stir in the yeast and sugar and allow to sit for 5 minutes.

With the mixer on low speed, first add the eggs, then the flour, and butter.

Raise the speed to medium-high and beat for 5 minutes.

Scrape down the bowl and beater to form the dough into a ball.

It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.

Drain the raisins (empty the rum remaining into the prepared syrup) and fold them into the dough with a spatula.

Pour into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.

Cut out 2 rounds with wax paper and place one on the bottom of an 8 inch spring from pan and spray bottom and sides with no stick spray or you can butter it.

Preheat the oven to 375°F

Cover top of cake with the other wax paper round sprayed with no stick spray.

Bake the cake for about 45 minutes, or until a toothpick comes out clean.

Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan OR a plate covered in wax paper.

Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly.

Once cooled wrap in plastic wrap and keep at room temperature, can be made one day ahead if desired.

Serve with whipped cream on the side.


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