3 Reviews

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.

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dsyfert December 23, 2010

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.

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enigma404 November 13, 2008

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.

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islandbear July 21, 2011
Baba Au Rhum (Rum Baba) by Ina Garten (Barefoot Contessa)