Pumpkin Rum Baba (Baba Au Rhum) (Thanksgiving Cake)

"Rich pumpkin rum cake. Baba was introduced into France in the 18th century via Alsace Lorraine. Originally baba was similar to babka, a tall cylindrical yeast cake, but saturated in liquor, usually rum."
 
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Ready In:
1hr 50mins
Ingredients:
12
Serves:
10-12
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ingredients

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directions

  • Preheat oven to 325°F.
  • Generously grease a bundt pan and dust with flour, knocking out excess.
  • In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
  • Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
  • Pour batter into prepared pan; bake until golden (1 hour).
  • Cool in pan for 10 minutes, then on rack for 20 minutes.
  • In a saucepan, combine sugar and orange juice.
  • Heat until sugar dissolves, stirring constantly, and mixture boils.
  • Stir in rum and cinnamon, and remove from heat.
  • Baste cake with sauce.

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Reviews

  1. Easy to put together, and it tastes yummy! I made it on a night family was coming for dinner, everyone liked it. I added nuts to the topping, otherwise I followed it exactly. I will be making this often this fall. Thank you for posting!
     
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