Baba Au Rhum (Lighter Version)

Found it in a Greek cooking site years ago. It's one of my favorites desserts that I'm usually buying from the stores. But I found our that its easy enough to make it myself. So, no more ready Baba for me! It has less eggs than other recipes and that's why I found it to be lighter.

• Ready In: 2 hrs 55 mins
• Serves: 12

Ingredients

• For the cake

• 2  cups all-purpose flour
• 1⁄4 cup sugar
• 2  dry yeast, packages or 60  g fresh yeast
• 1⁄2 cup milk, warm (no more than 40C)
• 1⁄4 cup butter
• 3  eggs

• For the syrup

• 2  cups sugar
• 1 1⁄2 cups water
• 1⁄2 cup  black rum (like captain Morgan)
• 1  teaspoon fresh lemon juice

Directions

1. (Except for the milk, all the other ingredients must be at room temperature. So put them out of the fridge before start cooking).
2. Dissolve completely the yeast in two tablespoons warm water (40°C) and let stand for 5-10 minutes.
3. Add the milk, the butter, the sugar and half cup of flour in a mixer bowl. Start beating them.
4. Add the eggs and half of the rest flour until you have a dough.
5. Add the rest of the flour. Cover the bowl with a plastic wrap and a blanket. Let it stand for one hour. There must be some bubbles in the dough.
6. Butter a cake pan and dust it with a little butter, as well.
7. Put the dough in the pan and let it stand covered for 30-45 minutes more.
8. Bake in a preheated oven at 175°C for about one hour.
9. When you take it out of the oven, using tooth pick make some holes on the cake and pure over as it is still hot the warm syrup.
10. Let it cool and when it is cold and it had absorbed the syrup transfer into a serving plate.
11. Syrup:
12. Boil the water with the sugar for 5 minutes and remove from heat.
13. Add the lemon juice and the rum.