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

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition


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

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!

forthefunofit July 06, 2009