Baba au Rhum Cakes Tips
Why is it called a rum baba?
While attributed to France, baba au rhum (also called rum baba) actually has origins in Poland, where tall, round yeast cakes were called babka, meaning old woman or grandmother. Baba is the diminutive of babka. When the French created these small, rum-soaked cakes in the early 1800’s, the rum baba was born.
How do you eat baba au rhum?
There is no set way to eat baba au rhum. Because they’re so small, they can be eaten with your hands (but be prepared for sticky fingers!). For fancier presentation (and cleaner hands), eat with a knife and fork.
Does rum baba have alcohol?
Rum baba does contain alcohol. The cake is traditionally soaked in a sugar syrup spiked with alcohol, usually rum. You can omit the alcohol and just use a simple syrup or flavored sugar syrup to moisten the cakes. Try other cakes from around the world, like
ricotta cake roll,
Black Forest chocolate torte and
tres leches cake.
Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1 cake: 191 calories, 5g fat (3g saturated fat), 46mg cholesterol, 140mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 3g protein.