Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baba Au Rhum (Rum Baba) by Ina Garten (Barefoot Contessa) Recipe
    Lost? Site Map

    Baba Au Rhum (Rum Baba) by Ina Garten (Barefoot Contessa)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    evelyn/athens's Note:

    I love so many of Ina Garten's recipes - I have seldom been let down. This is one fantastic baba recipe, nice and boozy without being overwhelming. I have adapted it slightly to serve my love of citrus. Prep time does not include rising time. From Barefoot in Paris book.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the rum syrup

    For the whipped cream

    For the baba

    Glaze

    • 3/4 cup apricot preserves

    Directions:

    1. 1
      Make the rum syrup:.
    2. 2
      Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
    3. 3
      Make the whipped cream:.
    4. 4
      Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
    5. 5
      Make the baba:.
    6. 6
      Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
    7. 7
      With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of 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.
    8. 8
      Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon 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.
    9. 9
      Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 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.
    10. 10
      Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
    11. 11
      Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

    Ratings & Reviews:

    • on December 23, 2010

      I made my first Baba using this recipe. It was overcooked -- 50 minutes is WAY too long. I made a second attempt and it came out great -- cooked for 30 minutes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2008

      55

      Lenghty process but sooo worth it! I was looking for a dessert to impress my husband's boss and this worked. Was also worried it wouldn't turn out well but it did. Note: 1/4 oz yeast is about 2 tsp.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2011

      Next time any one is in Naples buy as many baba's on the street as you can. They are all delicious! (Oh BTW, 100 bucks for every currant you find in them!) Sorry Ina, no currants! Otherwise great recipe. Watch the cooking time, I have black baba molds so if you do also be extra careful.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Baba Au Rhum (Rum Baba) by Ina Garten (Barefoot Contessa)

    Serving Size: 1 (215 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 656.5
     
    Calories from Fat 283
    43%
    Total Fat 31.4 g
    48%
    Saturated Fat 19.1 g
    95%
    Cholesterol 154.8 mg
    51%
    Sodium 173.7 mg
    7%
    Total Carbohydrate 77.9 g
    25%
    Dietary Fiber 1.3 g
    5%
    Sugars 48.7 g
    194%
    Protein 6.8 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites