Baba Au Rhum (Rum Baba) By Ina Garten (Barefoot Con

Name: Baba Au Rhum (Rum Baba) By Ina Garten (Barefoot Contessa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rum syrup; 1 cup sugar; 1 tablespoon lemon juice; 2/3 cup good dark rum; 1/2 teaspoon pure vanilla extract; For the whipped cream; 2 cups cold heavy cream; 2 tablespoons sugar; 2 teaspoons pure vanilla extract; For the baba; 1/3 cup dried currant; 1 tablespoon grated lemon zest; 1 tablespoon good dark rum; 5 tablespoons unsalted butter, at room temperature; 1/2 cup milk; 1/4 ounce fast-rising active dry yeast; 2 tablespoons sugar; 2 extra-large eggs, at room temperature; 1 2/3 cups all-purpose flour; 1/2 teaspoon kosher salt; Glaze; 3/4 cup apricot preserves

Servings: persons

For the rum syrup
1 cup sugar
1 tablespoon lemon juice
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract
For the whipped cream
2 cups cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract
For the baba
1/3 cup dried currant
1 tablespoon grated lemon zest
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1/4 ounce fast-rising active dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Glaze
3/4 cup apricot preserves

1
Make the rum syrup:
2
Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
3
Make the whipped cream:
4
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
5
Make the baba:
6
Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115u00b0F (46u00b0C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
7
With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
8
Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
9
Meanwhile, preheat the oven to 375u00b0F (190u00b0C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.
10
Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
11
Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

1071

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the rum syrup, 1 cup sugar, 1 tablespoon lemon juice, 2/3 cup good dark rum, and more.

Yes, Baba Au Rhum (Rum Baba) By Ina Garten (Barefoot Contessa) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baba Au Rhum (Rum Baba) By Ina Garten (Barefoot Contessa)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions