Baba aux Ruhm

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Home > Recipes > International > Baba Au Rhum




BABA AU RHUM

Read more about it at www.cooks.com/rec/view/0,1818,149177-230200,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 pkgs. dry yeast
3/4 c. warm water
1/3 c. sugar
1 tsp. salt
6 eggs
3 1/2 c. sifted all-purpose flour
1/2 c. butter (1 stick), room temp.
1 pkg. (8 oz.) glace cherries, coarsely chopped
1/4 c. golden raisins
Chopped nuts, if desired
Rum syrup
1 c. apricot preserves or marmalade (warm)
Stemmed maraschino cherries, for decoration
Coconut, if desired

In large bowl sprinkle yeast over water. Stir until dissolved. Beat in sugar, salt and eggs. Add 2 cups flour and beat smooth. Add butter and remaining flour and beat until smooth. Stir in chopped fruit and nuts and turn into greased and floured 10 x 4 inch tube pan. Cover with towel and let rise in warm place until dough is 1 inch from pan top (approximately 1 hour).
Bake in 375 degree oven for 35 to 45 minutes until brown and cake tests done. (Toothpick comes out clean.) Remove from pan and cool on rack. After cake is cool, put Baba back in clean pan and pierce holes in cake with meat skewer. Using small funnel, pour syrup in holes all over top of cake. (These holes will not be seen after frosting.) Let stand several hours or preferably overnight. Place on serving platter and glaze with warmed apricot preserves. Decorate with cherries and coconut, if desired. Can be served with whipped cream.

RUM SYRUP: (Makes about 3 cups.) Bring to boil 2 cups sugar and 2 cups water. Boil 5 minutes. Cool and add 1 cup rum.




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