Decadent Baba Au Rhum (Rum-Infused Cake)
Indulge in the delightful flavors of this Decadent Baba Au Rhum, a traditional French dessert that is light, airy, and utterly irresistible. This rum-infused cake is perfect for gatherings, featuring a rich, buttery base soaked in a luscious rum syrup and crowned with a dollop of whipped cream. Ideal for dessert lovers, this recipe combines the beauty of pastry-making with the satisfying warmth of rum, making it an unforgettable treat for your family and friends. Share a slice of this elegant cake at your next celebration or enjoy it as a special weekend dessert!
10
Servings
300
Calories
12
Ingredients
Ingredients
Active dry yeast
1/4 ounce (1 package)
Warm water
1/4 cup (105 - 115 degrees F)
Large eggs
6 (room temperature)
Lemon zest
1 tablespoon (grated)
All-purpose flour
2 2/3 cups
Sugar
3 tablespoons
Salt
1/2 teaspoon
Unsalted butter
12 tablespoons (softened (1 1/2 sticks))
Sugar (for syrup)
2 cups
Water (for syrup)
2 cups
Dark rum
1/2 cup
Whipped cream
as needed (for serving)
Instructions
1
Preheat your oven to 400°F (200°C) and butter a 10-inch Bundt or tube pan thoroughly.
2
In a small bowl, sprinkle the active dry yeast over 1/4 cup of warm water. Allow it to sit for 1 minute until creamy, then stir until fully dissolved.
3
In a large mixing bowl, beat the eggs alongside the lemon zest until well combined. Gradually add the flour, 3 tablespoons of sugar, and salt. Mix until smooth.
4
Add the dissolved yeast and softened butter to the egg mixture. Beat well until all ingredients are incorporated and the batter is smooth.
5
Carefully scrape the batter into the prepared Bundt pan. Cover with plastic wrap and place in a warm spot for about 1 hour, allowing the dough to double in size.
6
Once the dough has risen, bake in the preheated oven for approximately 30 minutes until the cake is golden brown. Use a cake tester or skewer to check that it comes out clean when inserted into the center.
7
After baking, invert the cake onto a wire rack and let it cool for about 10 minutes. Set the pan aside for later use.
8
To prepare the rum syrup, combine 2 cups of sugar with 2 cups of water in a medium saucepan. Bring to a boil, stirring often until the sugar has dissolved. Remove from heat and stir in the dark rum. Reserve 1/4 cup of this syrup for drizzling later.
9
With the cake still warm, return it to the Bundt pan. Poke holes all over the surface using a skewer. Gradually spoon the hot rum syrup over the cake, ensuring it seeps into the holes for maximum flavor.
10
Before serving, carefully invert the cake onto a serving plate. Drizzle with the reserved syrup and serve with a generous dollop of whipped cream.
Nutrition Information
15g
Fat
35g
Carbs
4.5g
Protein
22g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Baba Au Rhum?
It is a traditional French dessert consisting of a light, airy, and buttery cake soaked in a luscious rum-infused syrup.
How many servings does this recipe provide?
This recipe makes 10 servings.
What is the ideal oven temperature for baking the cake?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
What type of pan is recommended?
A 10-inch Bundt or tube pan that has been thoroughly buttered should be used.
How do I prepare the active dry yeast?
Sprinkle the yeast over 1/4 cup of warm water, let it sit for 1 minute until creamy, and then stir until fully dissolved.
What is the correct temperature for the warm water used with yeast?
The water should be between 105 and 115 degrees Fahrenheit.
How should the eggs be prepared?
Use six large eggs brought to room temperature before mixing.
What ingredients are mixed with the eggs first?
The eggs are beaten with lemon zest, followed by the gradual addition of flour, sugar, and salt.
How much flour is required for the batter?
The recipe calls for 2 2/3 cups of all-purpose flour.
When should the butter be added to the mixture?
The 12 tablespoons of softened unsalted butter should be added along with the dissolved yeast after the egg and flour mixture is smooth.
How long does the dough need to rise?
The dough needs to rise in a warm spot for about 1 hour or until it has doubled in size.
What is the total baking time?
The cake should bake for approximately 30 minutes until it is golden brown.
How can I tell if the cake is fully cooked?
Check the center with a cake tester or skewer; it should come out clean when the cake is done.
How long should the cake cool after baking?
Invert the cake onto a wire rack and let it cool for about 10 minutes.
How is the rum syrup prepared?
Boil 2 cups of sugar and 2 cups of water together until the sugar dissolves, then remove from heat and stir in the dark rum.
How much dark rum is used in the syrup?
The recipe requires 1/2 cup of dark rum.
Why do I need to poke holes in the cake?
Poking holes with a skewer allows the hot rum syrup to seep into the cake for maximum flavor distribution.
Should the syrup be hot when added to the cake?
Yes, the hot rum syrup should be gradually spooned over the warm cake while it is back in the Bundt pan.
Is all the syrup poured over the cake at once?
Most of it is, but you should reserve 1/4 cup of the syrup to drizzle over the cake just before serving.
How should the Baba Au Rhum be served?
Serve it on a plate, drizzled with reserved syrup and topped with a generous dollop of whipped cream.
What is the calorie count per serving?
Each serving contains 300 calories.
How much fat is in one slice?
There are 15 grams of fat per serving.
What is the carbohydrate content of this dessert?
One serving contains 35 grams of carbohydrates.
How much protein does this cake provide?
This dessert provides 4.5 grams of protein per serving.
What is the sugar content per serving?
There are 22 grams of sugar in each serving.
Does this recipe include salt?
Yes, the recipe uses 1/2 teaspoon of salt in the dough.
What kind of zest is used for flavoring?
The recipe uses 1 tablespoon of grated lemon zest.
Is the butter salted or unsalted?
The recipe specifies using unsalted butter.
Can this cake be served at celebrations?
Yes, it is an elegant and unforgettable treat ideal for gatherings, family celebrations, or special weekend desserts.
What type of rum is recommended for the syrup?
Dark rum is recommended for the most flavorful syrup.