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1
Dissolve the yeast in the milk in a large bowl.
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2
Stir in a half cup of the flour.
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3
Cover and set aside in a a warm place to rise for 30 minutes.
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4
Beat seven tablespoons of the butter in an electric mixer or in a blender.
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5
Beat in two tablespoons of the sugar and two tablespoons of the 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 and egg mixture to make a thick dough-like batter.
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8
Butter a large baba or savarin mold or a bundt pan with the remaining butter 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 clean cloth and set aside to rise until the dough reaches the top of the mold.
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11
Preheat oven to 350 degrees.
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12
Bake baba for about 40 minutes, until nicely browned on top.
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13
While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced by half.
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14
Remove from heat and stir in the rum.
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15
When the baba is baked, remove it from the oven and carefully spoon the rum syrup over it, allowing it to saturate the cake completely.
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16
Cool completely.
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17
Unmold and decorate with candied fruits before serving.
