Ingredients
- 1 cake fresh yeast
- ⅓ cup warm milk
- 2 ½ cups sifted flour
- 8 tablespoons softened unsalted butter
- 2 ⅔ cups sugar
- 6 eggs
- 5 ½ cups water
- ½ cup dark rum
- Candied fruits for decoration
- Nutritional Information
Nutritional analysis per serving (10 servings)
477 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 78 grams carbohydrates; 1 gram dietary fiber; 53 grams sugars; 7 grams protein; 136 milligrams cholesterol; 54 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Dissolve the yeast in the milk in a large bowl. Stir in a half cup of the flour. Cover and set aside in a a warm place to rise for 30 minutes.
- Beat seven tablespoons of the butter in an electric mixer or in a blender. Beat in two tablespoons of the sugar and two tablespoons of the flour. Beat in the eggs, one at a time.
- Beat the remaining flour into the risen yeast mixture, then beat in the butter and egg mixture to make a thick dough-like batter. Butter a large baba or savarin mold or a bundt pan with the remaining butter and spoon the batter into the mold. It should fill it halfway. Cover with a clean cloth and set aside to rise until the dough reaches the top of the mold.
- Preheat oven to 350 degrees.
- Bake baba for about 40 minutes, until nicely browned on top.
- While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced by half. Remove from heat and stir in the rum.
- When the baba is baked, remove it from the oven and carefully spoon the rum syrup over it, allowing it to saturate the cake completely.
- Cool completely. Unmold and decorate with candied fruits before serving.
Dining and Cooking