Angela's Italian Recipe for Rum Baba

Rum Baba
(Baba al Rhum)


Ingredients:

For the Baba Mixture:
2 fl oz (50 ml) milk
1 oz (25 grams) unsalted butter
1 oz (25 grams) fresh yeast or 1 tablespoon (15 ml) dried
2 egg yolks plus 1 egg
2 oz (50 grams) superfine sugar
1 teaspoon (5 ml) vanilla extract
Grated zest of 1 unwaxed lemon
2 oz (50 grams) raisins
8 oz (225 grams) strong white flour

For the Rum Sauce:
4 oz (125 grams) superfine sugar
2 slices of unwaxed lemon
1 slice of orange
1 cinnamon stick
2 fl oz (50 ml) dark rum

Directions:

Grease a deep, round 8 inch (20 cm) cake tin.

Gently heat the milk and butter until the butter has melted.

Remove from the heat and leave to cool until hand-hot.

Cream the fresh yeast with 2 tablespoons (30 ml) of the warm milk mixture.

Mix together the egg yolks and sugar until thick and creamy, then add the egg, vanilla extract, lemon zest, raisins, flour and the yeast mixture.

Mix well with a wooden spoon.

Place in an oiled bowl and cover with a clean hand towel.

Leave to rise in a warm place for 1 and 1/2 to 2 hours until doubled in size.

Turn out onto a lightly floured surface and knead lightly until smooth.

Place in the prepared tin and leave in a warm place for about 45 minutes until the mixture fills about two-thirds of the tin.

Preheat the oven to 350° F. (180° C.).

Bake in the oven for 20-25 minutes until golden brown and well risen.

Leave to cool in the tin for 5 minutes, then turn out and cool on a wire rack.

Prepare the Rum Sauce:
Place all the ingredients and 7 fl oz (200 ml) water in a saucepan, bring to the boil and simmer for 8 minutes.

Leave to cool, then strain.

Set aside to pour over the cake.

When the cake is cooked and still warm, pour over the rum sauce.

Leave to soak for 1 and 1/2 hours before serving. Serves 8-12.

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