- 5 Tb butter room temp
- 1/4 cup extra warm water
- 1 package dry yeast
- 2 tbl sugar
- 1/2 cup warm milk
- 1 Tb dark rum
- 2 extra large eggs (room temp.)
- 1 2/3 cups sifted flour
- pinch of salt
- 1/3 cup Currants
- Rum Sauce
- Whipped Cream
Place 1 package dry yeast in a 1/4 cup very warm (not boiling) water
Add 2 tbl sugar
Stir and let yeast mixture ferment for 15 minutes.
In the meantime coat a bundt pan with 1Tb of butter, set aside
Then, in a large mixing bowl, place 2 extra large eggs rum, whisk it together.
Add almost boiled milk
And 4 Tb butter mixing thoroughly but quickly.
Add pinch of salt
And slowly stir 1- 2/3 cups of flour into the wet mixture (2/3 cups at a time)
with a wooden spatula
Should become a soft ball. If too sticky add a bit of flour until smooth to the touch but not hard.
Cover with a cotton cloth and set aside in a warm, un-drafty spot
Allow to double in size in about an hour.
When doubled in size gently fold in drained currants with palm of hand.
Spoon into the Bundt pan evenly around and cover again, setting the dough aside in a warm and undrafted spot for about an hour until it doubles again
Bake in a preheated oven at 375 degrees for about 30 minutes or until a sharp knife comes out clean.
Wait 10 minutes to cool then invert on large plate and pour the rum sauce slowly on whole cake. It will all absorbs like a sponge. Then finish with whipped cream on top.
- 1 1/2 cup sugar
- 1 cup water
- 2 cups of dark Rum
- 2 tsp of Beulah’s Homemade Vanilla extract
Boil 1 1/2 cup sugar in 1 cup water
Simmer for 2 minutes after boil.
Turn off heat and pour mixture into two cups of room temperature dark rum and 2tbs vanilla extract
- 2 cups heavy cream
- 1 tsp. sugar
- 1 tsp. Beulah’s Homemade Vanilla Extract
- 1 tsp. dark Rum
Stir the liquids together and mix until peak forms.
Do not over whip for it can become buttery.
Place a healthy dollop over serving of Baba au Rum
© Beulah’s Baba au Rhum 2015
All rights reserved