When I was at Crook’s Corner, I generally would make rum babas only during the holidays.
They seem extra festive but are also a bit more trouble than the simpler recipes that I prefer.
After a short trip to the oven, the cakes are poked and soaked in rum syrup until moist.
Credit: Photographer Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Audrey Davis
This is an adults-only dessert however, as the alcohol in the rum syrup is not cooked off.
Ingredients
Babas
1(1/4-oz.)
active dry yeast
3Tbsp.
warm water
2large eggs
14cup salted butter, melted and cooled slightly
2Tbsp.
dark rum
Additional Ingredients
4cups fresh blackberries (from 3 [6-oz.]
Whisk in eggs, butter, and sugar until smooth and completely incorporated.
Fold in flour using a rubber spatula until mixture is smooth.
Punch dough down, and knead 2 or 3 times (still in bowl).
Generously coat wells of a 12-cup mini Bundt pan with cooking spray.
(You don’t need to smooth the top.
It will take care of itself when rising.)
Let rise, uncovered, in a warm place until doubled in size, 30 to 45 minutes.
Preheat oven to 375F.
Remove from oven; let cool on a wire rack 10 minutes.
Boil mixture, stirring occasionally, until sugar is completely dissolved, about 2 minutes.
Remove from heat, and stir in rum.
Remove Babas cakes from mini Bundt pan.
Place cakes on individual serving plates, and top each with 1/3 cup blackberries.
Drizzle each with a little more Syrup.
Garnish with fresh whipped cream.
