By Namita Tiwari  |  17th Oct 2017  |  
    5 from 2 reviews Rate It!
    • Photo of Baba-Au-Rhum by Namita Tiwari at BetterButter
    Baba-Au-Rhumby Namita Tiwari
    • Prep Time


    • Cook Time


    • Serves





    About Baba-Au-Rhum Recipe

    Baba-au-rhum is a rich, flavourful yeasted cake studded with candied citrus peels and black currants and baked in a bundt form, soaked in hot rum syrup and coated with warmed apricot preserve. In eighteenth century, an exiled king of Poland soaked a dried cake in an alcoholic drink and thus Baba-au-rhum originated. Now, a famous French yeasted cake, Baba-au-rhum has complex flavours and is also served with whipped cream, and topped with chopped fruits.

    Baba-Au-Rhum is an aromatic, flavorful and delicious dish which is very much popular in French. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Baba-Au-Rhum is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Baba-Au-Rhum at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 120 minute for the preparation and 30 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Baba-Au-Rhum by Namita Tiwari in step by step with pictures so you can easily learn how to cook the perfect Baba-Au-Rhum at your home without any difficulties. Baba-Au-Rhum is one of the representative dishes of French which you can serve in any special occasions.


    Ingredients to make Baba-Au-Rhum

    • Dough-
    • All-purpose flour 1 2/3 cup
    • salt 1/2 teaspoon
    • butter (softened)5 tablespoons
    • Black currants 1/3 cup
    • Dark rum 1 tablespoon
    • Warm milk 1/2 cup
    • sugar 2 tablespoons
    • Yeast1 1/2 teaspoons
    • eggs 2
    • Candied orange peels (chopped fine)1 tablespoon
    • Candied lemon peels (chopped fine)1 tablespoon
    • apricot preserved 1/4 cup
    • water 1 tablespoon
    • Rum syrup (recipe below)1/2 cup
    • Filling (optional)
    • Heavy cream 1 cup
    • Castor sugar 1/4 cup
    • Strawberries 1/2 cup slices
    • Rum Syrup-
    • sugar 1/2 cup
    • Dark rum 1/3 cup
    • Vanilla extract 1/2 teaspoon

    How to make Baba-Au-Rhum

    1. In a large bowl, whisk together flour and salt. Add softened butter and mix with hands until well incorporated. Keep aside.
    2. In another bowl. Soak black currants in rum.
    3. Heat milk in a saucepan. Add sugar. Stir to dissolve.Add yeast. stir. Cover and keep for 10 minutes.
    4. Add this yeasted milk in the bowl that has flour. Add eggs one by one. Stir with a ladle to get a very smooth and soft dough. This is a no-knead dough. Keep mixing with the ladle till you get a smooth dough.
    5. Cover the bowl with a kitchen towel and keep in a dry warm place for 1/2 an hour
    6. In the meantime, generously grease one 5 cup bundt pan with butter. Be sure to coat every crevice of the pan. Or, use a tube pan and grease it with butter.
    7. Drain the currants.
    8. Stir the risen dough and fold in black currants and chopped citrus peels.
    9. Spoon the dough into the prepared pan.
    10. Cover and keep in a warm place for 1 1/2 to 2 hours or until double.
    11. Bake for 25 to 30 minutes till golden or a toothpick inserted in the center comes out clean.
    12. Let the cake rest in the pan for 10 minutes before taking out on the cooling rack.
    13. In the meantime, prepare rum syrup.
    14. Take sugar and water in a saucepan and boil till sugar dissolves. Bring it to a rolling boil and turn off the heat.
    15. Take the mixture in a glass jar. Add rum and vanilla extract. Keep aside.
    16. With a spoon, gently pour hot syrup over the cake. Pour half syrup and let the cake absorb before pouring the remaining syrup.
    17. Mix 1/4 cup apricot preserves with 1 tablespoon water and stir over medium heat till slightly runny.
    18. Brush over the cake. and let it trickle down the edges.
    19. Whip the cream till light and fluffy. Stir in caster sugar and whip till peaks form.
    20. To serve, slice the baba, serve with whipped cream and strawberries.

    My Tip:

    The dough will take longer to rise. Let it rise until double. Add more citrus peels for a greater flavour. You may add golden raisins also.

    Reviews for Baba-Au-Rhum (2)

    Manisha Shukla3 years ago

    Just wow

    Maanika Hoon3 years ago

    Very unique and beautiful cake :)

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