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Baba au Rhum Cakes

 Baba au Rhum Cakes
Dry and candied fruit studded sweet yeast breads are soaked in a sweet rum glaze. The rum is subtle, so it is suitable as a dessert or on a brunch buffet.—Diane Halferty, Tucson, Arizona
24 ServingsPrep: 30 min. + chilling Bake: 10 min. + standing

Ingredients

  • 4 cups King Arthur Unbleached 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

Directions

  • 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

2 of 2

Baba au Rhum Cakes (continued)

Directions (continued)

  • (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. Yield: 2 dozen.
Nutritional Facts: 1 cake equals 191 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 140 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.