Rum Baba Recipe

Served as a dessert or with tea, Babá ao Rum is very popular because its dough is soaked in rum or lemon liqueur.

Ingredients

• 2 cups (tea) of wheat flour
• 2 tablespoons of sugar
• 125 grams of butter
• 5 eggs
• 1 pinch of salt
• 1 cup (tea) of warm milk
• 1 tablet of yeast

Ingredients Syrup

• 1 cup (tea) of sugar
• 1 cup (tea) of rum
• Cherries and candied fruits or natural fruits

Preparation Mode

1. Dissolve the yeast in the milk.
2. Add 1 cup (tea) of wheat flour and mix until you get a soft dough.
3. Cover and let rise.
4. In a large bowl, mix the remaining flour, whole eggs, butter, sugar and salt.
5. Add the fermented dough.
6. Work the dough, kneading until you get a smooth consistency.
7. Cover and let rise until doubled in size.
8. Preheat the oven to 200ºC.
9. Grease and flour a ring pan.
10. Pour the batter into the pan and bake for approximately 25 minutes.

Syrup Preparation Method

1. Bring the sugar to a boil with 1 cup (tea) of water.
2. Simmer for 5 minutes.
3. Remove from heat, add rum, mix and set aside.

Assembly

1. Unmold the dough.
2. Drizzle it with syrup.
3. Decorate with fruits or cherries and candied fruits.

Mom’s Tips

Baba al Rum is a very traditional cake from Naples. Its original shape is that of a mushroom, and its diameter can vary from 5 to 7 cm to 35 to 40 cm.

Recipe yields approximately 8 servings.