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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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min. + standing
  • Makes
    2 dozen


  • 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
  • 1-1/4 cups water
  • 2/3 cup sugar
  • 1/3 cup spiced rum
  • 12 red candied cherries, halved


  • 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
1 cake: 191 calories, 5g fat (3g saturated fat), 46mg cholesterol, 140mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 3g protein.

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