Baba au Rhum

Recipe by CookKelly
READY IN: 2hrs 40mins
SERVES: 8-12


  • 1
    package dry yeast
  • 13
    cup warm milk
  • 2 12
    cups sifted flour, divided
  • 8
    tablespoons butter, softened
  • 2 23
    cups sugar, divided
  • 5 12
    cups water
  • 12
  • candied fruit, for decoration
  • whipped cream (to garnish)


  • Dissolve yeast in the milk in a large bowl.
  • Stir in 1/2 cup flour.
  • Cover and set aside in a warm place to rise for 30 minutes.
  • Meanwhile, beat 7 Tablespoons of the butter in an electric mixer or in a food processor.
  • Beat in 2 Tablespoons sugar and 2 Tablespoons flour.
  • Beat in the eggs, one at a time.
  • Beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter.
  • Grease an 8-inch Bundt pan with the remaining tablespoon of butter, taking care to leave no part of the pan ungreased, and spoon the batter into the mold.
  • It should fill it halfway.
  • Cover with a cloth and set aside to rise until the dough reaches the top of the mold.
  • Heat the oven to 350 degrees.
  • Bake the baba for about 40 min.
  • until nicely browned on top.
  • While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups.
  • Remove from heat and stir in rum.
  • Remove baked baba from oven and spoon rum syrup over it, saturating completely.
  • Cool 45 minutes.
  • Unmold.
  • Decorate with candied fruits and whipped cream.