Baba Au Rhum

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 package dry yeast
• 1/3 cup warm milk
• 2 1/2 cups sifted flour, divided
• 8 tablespoons butter, softened
• 2 2/3 cups sugar, divided
• 6 eggs
• 5 1/2 cups water
• 1/2 cup dark rum
• candied fruit, for decoration
• whipped cream (to garnish)

Recipe

• 1 dissolve yeast in the milk in a large bowl.
• 2 stir in 1/2 cup flour.
• 3 cover and set aside in a warm place to rise for 30 minutes.
• 4 meanwhile, beat 7 tablespoons of the butter in an electric mixer or in a food processor.
• 5 beat in 2 tablespoons sugar and 2 tablespoons flour.
• 6 beat in the eggs, one at a time.
• 7 beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter.
• 8 grease an 8-inch bundt pan with the remaining tablespoon of butter, taking care to leave no part of the pan ungreased, and spoon the batter into the mold.
• 9 it should fill it halfway.
• 10 cover with a cloth and set aside to rise until the dough reaches the top of the mold.
• 11 heat the oven to 350 degrees.
• 12 bake the baba for about 40 min.
• 13 until nicely browned on top.
• 14 while the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups.
• 15 remove from heat and stir in rum.
• 16 remove baked baba from oven and spoon rum syrup over it, saturating completely.
• 17 cool 45 minutes.
• 18 unmold.
• 19 decorate with candied fruits and whipped cream.