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Baba al Rum

A classic Neapolitan dessert featuring yeast risen cake drenched in an aromatic rum citrus syrup.

45 minMediumServes 6360 cal/serving

ItalianDessertOven and StovetopVegetarianKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeLow-SodiumNightshade-FreeCorn-Free

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Ingredients

  • 2 tsp active dry yeast
  • 1/4 cup whole milk, warmed
  • 2 tbsp granulated sugar
  • 2 cups bread flour
  • 1/2 tsp fine salt
  • 3 large eggs, beaten
  • 6 tbsp unsalted butter, softened
  • 2 cups water
  • 1 cup granulated sugar
  • 2 lemon peel strip
  • 1/2 cup dark rum

Instructions

  1. 1

    In a small bowl, dissolve 2 tsp active dry yeast in 1/4 cup warmed whole milk with 2 tbsp granulated sugar and let sit for 5 minutes.

  2. 2

    In a large bowl, combine 2 cups bread flour and 1/2 tsp fine salt.

  3. 3

    Add yeast mixture, 3 beaten large eggs, and 6 tbsp softened unsalted butter, beating until a smooth dough forms.

  4. 4

    Divide dough into greased baba molds and let rise until doubled, about 1 hour.

  5. 5

    Bake at 350°F for 20 minutes until golden.

  6. 6

    Simmer 2 cups water, 1 cup granulated sugar, and 2 lemon peel strip in a saucepan until sugar dissolves, then remove from heat and stir in 1/2 cup dark rum.

  7. 7

    Unmold warm cakes and submerge in rum syrup until fully soaked.

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Questions

What temperature do I cook Baba al Rum at?

For Baba al Rum, the oven is set to 350 F (about 175 C) in step 5. The longest stretch at that heat is 20 minutes, in step 5.

What can I use instead of bread flour in Baba al Rum?

The entry for Baba al Rum calls for 2 cups bread flour. In its place: All-purpose flour works. The crumb will be a little softer and less chewy.

Can I make Baba al Rum dairy-free?

Yes. The dairy in Baba al Rum is 1/4 cup whole milk, warmed, 6 tbsp unsalted butter, softened. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Baba al Rum gluten-free?

Yes. The gluten in Baba al Rum is 2 cups bread flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Baba al Rum contain eggs?

Yes: 3 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Baba al Rum?

One serving (the recipe makes 6) is about 360 calories, with 6 g protein, 48 g carbohydrate and 12 g fat, plus 1 g fiber and 190 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Baba al Rum can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 1 hour: "Divide dough into greased baba molds and let rise until doubled, about 1 hour." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

Serve it with

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