BABA AU RHUM CAKES
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
Time 40m
Yield 2 dozen.
Number Of Ingredients 17
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.
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Raheel Ibadat
[email protected]How long do these cakes need to cool before I can eat them?
I don't know gamer
[email protected]I'm not sure about this recipe. The ingredients seem a bit strange.
Usman Kedr
[email protected]This recipe is amazing! I can't wait to try it.
Alyssa Daneault
[email protected]I'm allergic to rum. Can I use a different type of liquor in the syrup?
leslie Talbott
[email protected]My cakes turned out a little dry. I think I might have overbaked them.
Syeda Saima
[email protected]These are the best baba au rhum cakes I've ever had!
Md Yousuf jaman
[email protected]I'm not a big fan of rum, but I still enjoyed these cakes. The syrup is not overpowering at all.
Eman Azam
[email protected]These cakes are the perfect dessert for any occasion.
Prophet of End Times
[email protected]I love how easy this recipe is to follow. Even a beginner baker can make these cakes.
Daniel Dani
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Muzafar Shaikh
[email protected]The cakes didn't rise as much as I expected, but they still tasted great.
Zoro Xtha
[email protected]A bit too sweet for my taste, but overall a good recipe.
Rafi Ali
[email protected]These were delicious! I made them for a party and they were gone in minutes.
hameed afridi
[email protected]I've made this recipe several times now, and it's always a hit. The cakes are always moist and flavorful, and the syrup is the perfect amount of sweetness.
Shahbaz Hameed
[email protected]This was my first time making baba au rhum, and it turned out beautifully! The cakes were light and fluffy, and the syrup was perfectly balanced. I will definitely be making this again.