Baba Au Rhum
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Currants (dried)1 cup
Milk2 tbsps
Sugar1.666667 cups
All-Purpose Flour1 tsp
Kosher Salt3 cup
Apricot Preserve1 tbsp
Water2 tsps
Pure Vanilla Extract2 cups
Heavy Cream (1 pint cold)Directions:
1
Combine the currants and rum in a small bowl and set aside
2
Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter
3
Be sure to coat every crevice of the pan
4
Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment
5
Stir in the yeast and sugar and allow to sit for 5 minutes
6
With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter
7
Raise the speed to medium-high and beat for 5 minutes
8
Scrape down the bowl and beater to form the dough into a ball
9
It will be very soft
10
Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour
11
Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan
12
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
13
Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup
14
Bake the cake for about 30 minutes, or until a toothpick comes out clean
15
Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan
16
Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly
17
Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup
18
Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake
19
Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side
20
Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves
21
Pour into a 4-cup heat-proof measuring cup and allow to cool
22
Add the rum and vanilla and set aside
23
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment
24
When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks
25
Don't overbeat, or you'll end up with butter!