Apricot rum baba cake: A classic dessert recipe from 1960
What a treat for someone with a sweet tooth - an elegant apricot rum baba! Moist and rich and redolent of apricot nectar.
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Cooking tools:
- Ring mold
- Hand mixer
- Cooling rack
- Sifter
- Mixing bowl
- Saucepan
- Stove
- Oven
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 1/3 cup warm water
- 1 package active dry yeast
- 1-3/4 cup all-purpose flour, sifted
- 1/2 cup sugar
- 1/2 cup softened butter
- 1/2 teaspoon salt
- 3 eggs
- 2 teaspoons grated lemon rind
- 12 ounces apricot nectar
- 1 cup sugar
- 1/4 cup light or dark rum
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