Best 8 Baba Au Rhum Rum Cake Recipes

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Baba au Rhum, a classic French dessert, is a yeast-based cake soaked in a mixture of rum and sugar syrup. It is believed to have originated in the 18th century and has since become a beloved treat worldwide. This rich and flavorful cake is typically made with a brioche-like dough that is fermented, shaped, and baked. Once baked, the baba is generously soaked in a delicious rum syrup, giving it a distinct and irresistible boozy flavor.

The article provides two variations of this delectable dessert: a traditional Baba au Rhum and a modern version with a chocolate twist. The traditional recipe offers step-by-step instructions to guide you through the process of making the brioche dough, shaping the babas, baking them to perfection, and preparing the rum syrup for soaking.

For those who prefer a chocolatey indulgence, the Chocolate Baba au Rhum recipe combines the classic flavors of Baba au Rhum with the richness of chocolate. This variation adds cocoa powder to the brioche dough, resulting in a deep chocolate flavor. The chocolate rum syrup further enhances the chocolate experience, creating a symphony of flavors that will delight any chocolate lover.

Both recipes provide detailed instructions, making them accessible to bakers of all skill levels. The article also includes a helpful guide to choosing the right rum for your Baba au Rhum, ensuring that you select a rum that complements the flavors of the cake perfectly.

So, if you're looking to impress your friends and family with a delightful and boozy dessert, look no further than the Baba au Rhum. With its rich history, delectable flavors, and variations to suit different preferences, this classic French dessert is sure to become a favorite in your kitchen.

Let's cook with our recipes!

BABA AU RHUM



Baba au Rhum image

Provided by Ina Garten

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

1/3 cup dried currants
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1 package dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Rum Syrup, recipe follows
3/4 cup apricot preserves
1 tablespoon water
Whipped Cream, recipe follows
1 cup sugar
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

Steps:

  • Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
  • With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
  • Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
  • Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
  • Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
  • Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.
  • Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

FLAMING BABA AU RHUM



Flaming Baba au Rhum image

While you can flambé pretty much any confection that's soaked in a high-proof spirit, a baba au rhum is one of the booziest options. It's based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart. And, unlike crepes, it's easy to serve to a crowd. This is an afternoon project with delicious, sophisticated results.

Provided by Melissa Clark

Categories     project, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 17

2 tablespoons sugar
1 (1/4-ounce) package active dry yeast
4 large eggs, at room temperature
250 grams all-purpose flour (2 cups)
4 grams fine sea salt (1/2 teaspoon)
10 tablespoons unsalted butter, slightly softened and cut into cubes, more for greasing pan
55 grams bittersweet chocolate, chopped (1/3 cup)
150 grams dark brown sugar (3/4 cup)
1 1/2 inches fresh ginger, cut into coins
3 strips orange peel
2 whole cloves
1 cinnamon stick
3/4 cup dark rum
1/2 cup heavy cream
3/4 cup crème fraîche
7 to 15 grams confectioner's sugar (1 to 2 tablespoons), to taste
1 teaspoon vanilla extract

Steps:

  • Pour 1/2 cup warm water into the bowl of an electric mixer. Stir in sugar and sprinkle in yeast. Let stand until foamy, 5 to 10 minutes.
  • With mixer on low, beat in eggs, one at a time. Beat in flour and salt. Add butter, a few cubes at a time, and beat until batter is smooth, about 2 minutes. Scrape down sides of bowl and cover loosely with plastic wrap. Let stand in a warm place until doubled in volume, about 1 hour.
  • Grease a 10- or 12-cup bundt pan with softened butter. Spoon half the batter into bottom of pan. Sprinkle chocolate over top of batter, making sure the chocolate doesn't touch the sides of the pan. Spoon remaining batter over chocolate. Cover with plastic wrap and let rise until doubled, about 1 hour.
  • Heat oven to 375 degrees. Remove plastic wrap and transfer pan to oven. Bake until deep golden and firm to the touch, 30 to 40 minutes. Let baba cool in the pan, set on a wire rack, for 10 minutes. Turn out onto rack while it is still warm and let cool completely.
  • In a medium saucepan, combine brown sugar, 1 1/2 cups water, ginger, orange peel, cloves and cinnamon. Bring to a boil over medium heat; reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool completely. Strain into a bowl; discard solids. Stir 1/2 cup rum into liquid.
  • Place wire rack with cake over a rimmed baking sheet. Pour rum syrup slowly over surface of cake, allowing excess to drip into baking sheet below. Pour extra syrup from pan into a bowl and then pour it back on top of cake. Repeat several times until most of the syrup has soaked into the cake. (Reserve extra syrup for serving; you should have a least 1/3 cup left over.
  • In the bowl of an electric mixer, whip heavy cream to soft peaks. Beat in crème fraîche. Beat in confectioner's sugar, to taste, and vanilla.
  • Place cake on large platter. Place remaining 1/4 cup rum in a small skillet over high heat. Tilt skillet slightly so that rum catches fire. (If you don't have a gas range, use a long-handled match or lighter to set rum on fire.) Pour flaming rum over cake and let it burn off. Spoon whipped cream into the hollow center of the cake, then slice; or slice and then dollop with whipped cream. Serve cake with reserved rum syrup.

Nutrition Facts : @context http, Calories 530, UnsaturatedFat 10 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 205 milligrams, Sugar 23 grams, TransFat 1 gram

BABA AU RHUM CAKES



Baba au Rhum Cakes image

Dry and candied fruit stud this baba au rhum. The rum is subtle, so it is suitable as a dessert or on a brunch buffet. -Diane Halferty, Tucson, Arizona

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 17

4 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup butter, cubed
1/2 cup milk
1/4 cup water
3 eggs
1 egg yolk
1/2 cup dried cranberries
1/2 cup chopped candied pineapple
1/4 cup dried currants
RUM SYRUP:
1-1/4 cups water
2/3 cup sugar
1/3 cup spiced rum
12 red candied cherries, halved

Steps:

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the butter, milk and water to 120°-130°. Gradually add to dry ingredients; beat on medium speed for 3 minutes. Add eggs, egg yolk and 3/4 cup flour; beat on high for 2 minutes., Stir in the fruit and enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down. Cover with plastic wrap and refrigerate overnight., Punch dough down; turn onto a lightly floured surface. Shape dough into 24 balls and place in well-greased muffin cups. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, bring water and sugar to a boil over medium heat. Cook and stir until sugar is dissolved and mixture is syrupy, about 10 minutes. Remove from the heat and cool to room temperature. Stir in rum., Bake cakes at 375° for 10-14 minutes or until golden brown. Poke holes in cakes with a fork; slowly pour 1 tablespoon rum syrup over each cake. Top each with a cherry half. Let stand for 10 minutes before removing from pans. Serve warm.

Nutrition Facts : Calories 191 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CLASSIC FRENCH RUM BABA (BABA AU RHUM) RECIPE



Classic French Rum Baba (Baba au Rhum) Recipe image

The '60s classic French retro dessert rum baba is back, and our easy-to-follow recipe shows just how easy they are to make.

Provided by Rebecca Franklin

Categories     Dessert     Cakes

Time 3h

Number Of Ingredients 19

For the Cake:
1 tablespoon dry yeast
3 tablespoons water (warm)
3 eggs (beaten)
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon salt
1/2 cup butter (softened)
3/4 cup golden raisins (or dried currants)
3 tablespoons dark rum
For the Rum Syrup:
3 cups water
2 cups granulated sugar
1/2 to 2/3 cup dark rum (to taste)
1 1/2 teaspoons vanilla extract
2/3 cup apricot preserves (heated)
Garnish: vanilla Chantilly cream

Steps:

  • Gather the ingredients.
  • Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.
  • In a small bowl, mix the flour, sugar, citrus zests, and salt together. Stir the mixture into the yeast and eggs.
  • Work the mixture in the bowl with a spatula until it holds together. On a very lightly floured surface, knead the dough with the softened butter until it becomes soft and elastic, about 5 minutes. The dough will be very sticky.
  • Transfer the dough to a large bowl, cover the dough, and allow it to rise until it doubles in size, about 1 hour.
  • Meanwhile, soak the raisins or currants in 3 tablespoons of rum.
  • Once the dough has doubled, fold the rum-soaked fruit into it.
  • Grease the baba molds and divide the dough evenly among them. Position a rack in the center of the oven and heat to 400 F. Cover the molds and allow the dough to rise until the dough has just started to rise above the molds' edges, 30 to 45 minutes.
  • Uncover the babas and bake them until they turn golden brown and begin to pull away from the sides of the molds, 20 to 25 minutes
  • Immediately remove the babas from the molds and allow them to cool on a wire rack while you make the rum syrup.
  • Gather the ingredients.
  • In a medium saucepan set over medium heat, bring the water and sugar to a boil until the syrup has thickened, 5 to 10 minutes.
  • Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.
  • Place the babas into the hot rum syrup in batches, turning them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Continue to soak the babas until all the syrup is used.
  • Carefully transfer each baba onto a dessert plate and brush with a generous amount of warmed apricot preserves.
  • Garnish the babas au rhum with vanilla Chantilly cream to serve.

Nutrition Facts : Calories 405 kcal, Carbohydrate 71 g, Cholesterol 67 mg, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 207 mg, Sugar 49 g, Fat 9 g, ServingSize 12 Servings, UnsaturatedFat 0 g

BABA AU RHUM TART



Baba au Rhum Tart image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 5

1/4 cup vanilla syrup, found on coffee isle
3 to 4 tablespoons light rum
1 (7-ounce, 10-inch) large packaged sponge cake shell
2 cups packaged prepared vanilla pudding
1 pint strawberries, sliced

Steps:

  • Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries.

BABA AU RHUM



Baba au Rhum image

A classic French dessert, baba au rhum is a syrup-soaked, soggy, boozy delight. The dough here is intentionally soft and sticky, for a light, tender result. Be sparing in adding flour, incorporating just enough to make it manageable, or refrigerate the dough, then work with it. (Chilled dough is easier to handle.) This recipe yields a dozen babas, but you can bake them all and soak only as many as you intend to serve. You can freeze any baked, unsoaked babas for up to 2 months, then prepare them a day in advance and keep them in an airtight container at room temperature. Any leftover syrup keeps indefinitely in the fridge.

Provided by David Tanis

Categories     cakes, quick breads, dessert

Time 2h30m

Yield 12 small babas

Number Of Ingredients 17

2 teaspoons active dry yeast
3 tablespoons granulated sugar
4 large eggs, beaten
Pinch of fine sea salt
1/2 cup/113 grams unsalted butter (1 stick), softened, plus more for greasing the pan
2 cups/256 grams all-purpose flour, plus more for dusting
1/2 cup/80 grams golden raisins, soaked in hot water and drained
1/2 cup honey
3/4 cup/150 grams granulated sugar
1 (2-inch) cinnamon stick
3 whole cloves
3 green cardamom pods
Zest of 1 large orange, removed in strips with a vegetable peeler
1/2 teaspoon vanilla extract
1/2 cup/120 milliliters dark rum, brandy or whiskey, plus more for serving
1 cup/240 milliliters heavy cream
2 tablespoons granulated sugar

Steps:

  • Prepare the dough: Put yeast and sugar in a medium bowl and stir in ¼ cup lukewarm water. Leave for 10 minutes, until mixture is bubbly. Add eggs and salt to the yeast mixture, and whisk together.
  • In a medium mixing bowl, work the butter into the flour until the mixture resembles wet sand. Add the egg-yeast mixture and drained raisins, and beat with a wooden spoon, mixing well to make a soft, sticky dough. (Alternatively, prepare the dough in a stand mixer.) Cover bowl and let dough rise in a warm place until doubled, about 1 hour.
  • Butter 2 mini-muffin tins or 12 mini ramekins. Uncover dough, dust lightly with flour and turn out onto a clean work surface. Add flour as necessary to make dough manageable and knead lightly to make a large, slightly sticky ball. Cut the dough into 12 pieces of equal size (about 2 ounces/55 grams). Dust each with flour, roll each into a ball and place in muffin tins or ramekins. Cover loosely and let rise until doubled, about 30 minutes.
  • Meanwhile, make the syrup: Put honey, sugar, cinnamon, cloves, cardamom and orange zest in a medium saucepan. Add 1 1/2 cups/360 milliliters water and bring to a boil, stirring to dissolve. Lower heat to a gentle simmer and cook for 10 minutes. Stir in vanilla and rum, turn off heat and let syrup cool to room temperature.
  • Heat oven to 375 degrees. Bake babas until lightly browned on top, 15 to 20 minutes. Turn babas out of their molds and onto a baking sheet, and return to the oven for 5 minutes to brown all over, as necessary. Remove and cover babas with a clean towel to keep them soft. (Store, cooled, in an airtight container at room temperature if making in advance.)
  • About 2 hours before serving, place babas, top-side down, in a deep baking dish. Pour syrup over and let soak. Turn babas over a few times in syrup - they should get quite soggy.
  • Prepare the whipped cream: With a whisk, hand-held beaters or in a stand mixer, whip cream to very soft peaks. Add sugar and whip lightly, leaving mixture soft.
  • To serve, place one or two babas in a low soup plate. Spoon over a little more syrup, and splash on about a tablespoon of rum. Serve a big spoonful of whipped cream on the side. If desired, garnish with a strip of orange zest, plucked from the syrup.

BABA AU RHUM (RUM BABA) BY INA GARTEN (BAREFOOT CONTESSA)



Baba Au Rhum (Rum Baba) by Ina Garten (Barefoot Contessa) image

I love so many of Ina Garten's recipes - I have seldom been let down. This is one fantastic baba recipe, nice and boozy without being overwhelming. I have adapted it slightly to serve my love of citrus. Prep time does not include rising time. From Barefoot in Paris book.

Provided by evelynathens

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 18

1 cup sugar
1 tablespoon lemon juice
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract
2 cups cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/3 cup dried currant
1 tablespoon grated lemon zest
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1/4 ounce fast-rising active dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
3/4 cup apricot preserves

Steps:

  • Make the rum syrup:.
  • Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
  • Make the whipped cream:.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
  • Make the baba:.
  • Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
  • With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
  • Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
  • Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.
  • Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
  • Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

Nutrition Facts : Calories 656.5, Fat 31.5, SaturatedFat 19.1, Cholesterol 154.8, Sodium 173.8, Carbohydrate 78, Fiber 1.4, Sugar 48.7, Protein 6.8

BABA AU RHUM (RUM CAKE)



Baba Au Rhum (Rum Cake) image

Make and share this Baba Au Rhum (Rum Cake) recipe from Food.com.

Provided by cookiecutter _

Categories     Dessert

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/4 ounce active dry yeast (1 package)
1/4 cup warm water (105 - 115 degrees F)
6 large eggs, room temperature
1 tablespoon lemon zest, grated
2 2/3 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, softened (1 1/2 sticks)
2 cups sugar
2 cups water
1/2 cup dark rum
whipped cream

Steps:

  • Butter a 10 inch Bundt or tube pan.
  • Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved.
  • In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended.
  • Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size).
  • Preheat oven to 400 degrees F.
  • Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden.
  • Invert cake on a wire rack and let cool 10 minutes. Set the pan aside.
  • For the syrup:
  • Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup.
  • Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake.
  • Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.

Nutrition Facts : Calories 606.4, Fat 21.5, SaturatedFat 12.2, Cholesterol 204.4, Sodium 203, Carbohydrate 87.3, Fiber 1.4, Sugar 55.1, Protein 9.6

Tips:

  • Use a quality rum for the best flavor. Dark rum is a common choice, but you can also use light rum or a blend of the two.
  • Soak the raisins in rum for at least 30 minutes before using them. This will plump them up and add flavor to the cake.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
  • Let the cake cool completely before glazing it. This will help the glaze set properly.
  • Serve the cake at room temperature or slightly chilled. This will allow the flavors to develop fully.

Conclusion:

Baba au rhum is a classic French dessert that is sure to impress your guests. With its rich, boozy flavor and light, airy texture, it's the perfect cake for any special occasion. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So next time you're looking for a special dessert, give baba au rhum a try!

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