How to Make a Rum Baba Cake

Written by catherine madison
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Rum Baba cake is a delicious party dessert. Rum Baba cakes are dense, yeast cakes that are traditionally saturated with rum. They are often topped with a whipped cream, but add whatever topping will make it your own. Rum Baba cake has a Slavic origin and the name means old women or grandmother in Slavic languages. The cake is often called "baba" for short, throughout Europe.

Skill level:

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Things you need

  • 6 eggs
  • 4 teaspoons active dry yeast
  • ¾ cup sugar
  • Flour sifter
  • 2 cups flour
  • 2 tbsp baking powder
  • Whisk
  • 1 cup raisins
  • 9 tbsp melted butter
  • ¾ cup lukewarm milk
  • ½ cup water
  • Bundt cake pan
  • ½ cup white rum

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  1. 1

    Combine the eggs, yeast and sugar. Beat vigorously until they are not only combined but light and airy.

  2. 2

    Sift the flour and baking powder together until they are fully combined.

  3. 3

    Add the flour and baking powder gradually to the eggs and sugar. Whisk until it's a smooth combination, about 2 minutes.

  4. 4

    Add the raisins, butter, lukewarm milk and water to the mix. Blend until the mixture is fully combined.

  5. 5

    Pour into a greased bundt cake pan and bake for about 30 minutes at 162 degrees C. When the cake is cooled, saturate with rum.

Tips and warnings

  • Top slices with whipped cream. Make by adding 1 cup cream to a bowl. Beat with a hand blender until the cream starts to make ridges and hold firm. Do not beat past this stage or the cream will turn into butter.

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