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1
Dissolve yeast in the milk in a large bowl.
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2
Stir in 1/2 cup flour.
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3
Cover and set aside in a warm place to rise for 30 minutes.
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4
Meanwhile, beat 7 Tablespoons of the butter in an electric mixer or in a food processor.
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5
Beat in 2 Tablespoons sugar and 2 Tablespoons flour.
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6
Beat in the eggs, one at a time.
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7
Beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter.
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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.
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9
It should fill it halfway.
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10
Cover with a cloth and set aside to rise until the dough reaches the top of the mold.
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11
Heat the oven to 350 degrees.
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12
Bake the baba for about 40 min.
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13
until nicely browned on top.
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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.
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15
Remove from heat and stir in rum.
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16
Remove baked baba from oven and spoon rum syrup over it, saturating completely.
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17
Cool 45 minutes.
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18
Unmold.
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19
Decorate with candied fruits and whipped cream.
