Rum Baba (Babà al rum)

Rum Baba, or Babà al rum, is a beloved dessert in Naples, Italy, with a rich history. It originally comes from France but became a Neapolitan classic, adored for its soft, rum-soaked cake. Rum Baba is made by soaking a light, yeasted cake in a syrup made from rum and sugar. The cake’s history traces back to the 18th century, where it was initially created by the exiled Polish king Stanislaus I and later refined by French chefs before making its way to Italy​

Let me show you how I make this indulgent treat, starting with the basics of what you’ll need and how to prepare it.

What to Expect:

You’ll end up with a rich, fluffy cake that’s perfectly sweetened by the rum syrup. The optional filling makes it extra decadent, while the rum adds a distinctive, aromatic touch. It’s a treat that will surely impress anyone at your next gathering!

Prep time: 30 minutes
Cook time: 45 minutes
Resting time: 2 hours (for dough rise)
Total time: 3 hours
Servings: 10-12
Ease of cooking: Moderate

Ingredients:

• For the Dough:
  • 500g (about 4 cups) all-purpose flour
  • 25g (2 tbsp) sugar
  • 10g (2 tsp) dry yeast
  • 6 large eggs
  • 125g (½ cup) butter, softened
  • 250ml (1 cup) milk
  • Pinch of salt
• For the Syrup:
  • 200g (1 cup) sugar
  • 200ml (¾ cup) water
  • 100ml (about ½ cup) dark rum
• For Filling (optional):
  • Pastry cream or whipped cream (optional)
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Equipment:

• A 24cm (9-inch) Babà mold or Bundt pan
• Stand mixer or hand mixer
• Whisk
• Small saucepan for syrup
• Cooling rack
• > Go get the must-have equipment and ingredients for creating a Savory  #Rum Baba now.

Preparation:

1. Make the Dough:
   • Start by mixing the yeast with warm milk and a teaspoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy.
   • In a mixing bowl, combine the flour, salt, and the remaining sugar. Add the yeast mixture and mix until smooth.
   • Gradually add in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
   • Slowly incorporate the softened butter, kneading until the dough is smooth and elastic. This may take about 10 minutes if you are kneading by hand or 5 minutes with a stand mixer.
   • Cover the dough with a cloth and let it rise for about 2 hours, or until it doubles in size.
2. Shape and Bake:
   • Preheat your oven to 180°C (350°F). Grease your Babà mold or Bundt pan generously.
   • Once the dough has risen, punch it down and transfer it to the prepared pan, filling it halfway. Let it rise again for about 30 minutes.
   • Bake for 35-40 minutes, or until golden brown and a toothpick inserted comes out clean.
3. Make the Syrup:
   • While the cake bakes, combine the water and sugar in a saucepan. Bring to a simmer and stir until the sugar dissolves. Let it cool slightly, then add the rum.
4. Soak the Babà:
   • Once the Babà is out of the oven, let it cool slightly before gently soaking it with the rum syrup. Allow the cake to absorb the syrup fully (you may need to soak it for 15 minutes or so, depending on how much syrup the cake absorbs).
5. Optional Filling:
   • For an extra indulgent touch, you can fill your Babà al rum with whipped cream or pastry cream once it has cooled.

Variations:

• Alcohol Substitution: If you prefer a non-alcoholic version, substitute rum with fruit juices like orange or cherry for a lighter taste.
• Other Fillings: You can also fill your Rum Baba with chocolate mousse or custard for a delicious twist.

Tips:

• Be patient with the rising times. This step is crucial for a light, airy texture.
• Let the Babà cool a bit before soaking it in syrup to prevent it from becoming too soggy.
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Nutritional Information (per serving):

• Calories: ~300
• Protein: 6g
• Carbohydrates: 40g
• Fat: 14g

I hope this guide has made making Rum Baba seem a little less daunting! Or, have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from real people like you, so feel free to leave your honest comment.