Baba au Rhum

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“A truly gourmet dessert, suitable for the most special of occasions.”
2hrs 40mins

Ingredients Nutrition

  • 1 package dry yeast
  • 13 cup warm milk
  • 2 12 cups sifted flour, divided
  • 8 tablespoons butter, softened
  • 2 23 cups sugar, divided
  • 6 eggs
  • 5 12 cups water
  • 12 cup dark rum
  • candied fruit, for decoration
  • whipped cream (to garnish)


  1. Dissolve yeast in the milk in a large bowl.
  2. Stir in 1/2 cup flour.
  3. Cover and set aside in a warm place to rise for 30 minutes.
  4. Meanwhile, beat 7 Tablespoons of the butter in an electric mixer or in a food processor.
  5. Beat in 2 Tablespoons sugar and 2 Tablespoons flour.
  6. Beat in the eggs, one at a time.
  7. Beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter.
  8. Grease an 8-inch Bundt pan with the remaining tablespoon of butter, taking care to leave no part of the pan ungreased, and spoon the batter into the mold.
  9. It should fill it halfway.
  10. Cover with a cloth and set aside to rise until the dough reaches the top of the mold.
  11. Heat the oven to 350 degrees.
  12. Bake the baba for about 40 min.
  13. until nicely browned on top.
  14. While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups.
  15. Remove from heat and stir in rum.
  16. Remove baked baba from oven and spoon rum syrup over it, saturating completely.
  17. Cool 45 minutes.
  18. Unmold.
  19. Decorate with candied fruits and whipped cream.

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