BABA AU RHUM CAKES
Dry and candied fruit stud this baba au rhum. The rum is subtle, so it is suitable as a dessert or on a brunch buffet. -Diane Halferty, Tucson, Arizona
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the butter, milk and water to 120°-130°. Gradually add to dry ingredients; beat on medium speed for 3 minutes. Add eggs, egg yolk and 3/4 cup flour; beat on high for 2 minutes., Stir in the fruit and enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down. Cover with plastic wrap and refrigerate overnight., Punch dough down; turn onto a lightly floured surface. Shape dough into 24 balls and place in well-greased muffin cups. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, bring water and sugar to a boil over medium heat. Cook and stir until sugar is dissolved and mixture is syrupy, about 10 minutes. Remove from the heat and cool to room temperature. Stir in rum., Bake cakes at 375° for 10-14 minutes or until golden brown. Poke holes in cakes with a fork; slowly pour 1 tablespoon rum syrup over each cake. Top each with a cherry half. Let stand for 10 minutes before removing from pans. Serve warm.
Nutrition Facts : Calories 191 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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Haris Jamal
[email protected]I'm not a baker, but I was able to make this recipe without any problems. The cakes were delicious and I will definitely be making them again.
Apisalome Tovi
[email protected]I was disappointed with this recipe. The cakes were dry and the rum syrup was too sweet. I would not recommend this recipe.
park yujin
[email protected]The cakes turned out great! I followed the recipe exactly and they were perfect. The only thing I would change is to use a little less sugar in the rum syrup.
dirk louw
[email protected]This recipe is a keeper! The cakes were moist and flavorful, and the rum syrup added a delicious touch. I would recommend using a good quality rum for the best flavor.
yasin bd media
[email protected]I made this recipe for a dinner party and it was a huge hit! The cakes were light and fluffy, and the rum syrup was the perfect amount of sweetness. I will definitely be making this recipe again.