Here is a classic Baba Au Rhum cake in a bundt pan!
Satisfy your sweet tooth with this easy-to-make recipe for Baba Au Rhum.
1. Info for Baba Au Rhum
- Cook Time: 2 Hr 45 Min
- Total Time: 2 Hr 45 Min
- Servings: 10
- Calories: 421.09 kcal
2. Ingredients for Baba Au Rhum
- 1 package active dry yeast
- 1/4 cup water (for dough)
- 6 large eggs
- 3 Tbsp. sugar (for dough)
- 1 Tbsp. lemon zest
- 2 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 12 Tbsp.unsalted butter (softened)
- nonstick cooking spray
- 1 cup sugar (for syrup)
- 1 cup water (for syrup)
- 1 tsp. vanilla extract
- 1/2 cup dark rum
- 1/4 cup apricot jam
- 1/4 cup water (for glaze)
3. Directions:
3.1 Microwave
In a microwave-safe bowl, heat water in 30-second increments until warm to the touch. Remove from microwave and sprinkle yeast over water. Set aside while the yeast activates.
3.2 Prep
In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, sugar, and lemon zest together.
Add the flour and salt to the bowl. Pour in the yeast mixture and mix on medium speed. Scrape down sides of the bowl if necessary.
Add the butter one tablespoon at a time, mixing on medium speed after each addition, until the batter is smooth.
Spray a bundt pan with nonstick cooking spray.
Pour the batter into the bundt pan and smooth into an even layer. Cover with plastic wrap and proof at room temperature for 2 hours. Mixture will not rise very much.
3.3 Preheat
Preheat the oven to 400°F.
3.4 Oven
Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, about 30 minutes.
3.5 Prep
In a small saucepan, bring the sugar and water to a boil. Remove from heat and stir in the dark rum and vanilla extract. Set aside.
3.6 Check
Check to see that cake is done. Remove from oven or add time as needed.
3.7 Prep
Invert the cake onto a wire cooling rack. Use a toothpick or small knife to poke several holes in the top. Return cake to the bundt pan and poke several more holes in the bottom.
Pour rum syrup evenly over the cake. Allow to soak for 30-40 minutes. The syrup should soak completely into the cake.
3.8 Microwave
In a microwave-safe bowl, heat the water and apricot jam in 30-second increments, stirring with a whisk after each, until melted together.
3.9 Prep
Invert the cake onto a serving plate.
Brush the apricot glaze over surface of cake.
3.10 Serve
Serve immediately, or chill and serve at a later time. Cake can be stored in the refrigerator for up to 4 days.