Baba au rum
Indulge in classic French dessert, Baba au Rum, with a boozy soak and sweet apricot glaze. Serves 6 in under 2 hours.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicuriantime.com.
Cooking tools:
- Bundt pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Saucepan
- Oven
- Pastry brush
- Cooling rack
- Spoon
- Kitchen towel
- Plate
Ingredients
- 1/2 cup raisins
- 1/4 cup rum
- 1 tablespoon yeast
- 1/3 cup warm milk
- 1 cup flour
- 2 eggs
- 5 tablespoons unsalted butter, softened
- pinch salt
- 1 teaspoon sugar
- SYRUP:
- 1 cup sugar
- 3/4 cup water
- 1 teaspoon vanilla
- 1/4 cup dark rum
- 3/4 cup apricot glaze
- 2 kiwis, peeled and sliced
- 1 cup strawberries, cleaned and sliced
- 1 cup whipped cream
- recipeIngredient ends
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