Baba Au Rhum Recipe


Baba Au Rhum Recipe

How To Make Baba Au Rhum

Treat your taste buds to an elegant French dessert with this baba au rhum recipe. It's soaked with rum syrup and topped with whipped cream.

Prep: 10 mins
Rise: 2 hrs
Cook: 30 mins
Total: 2 hrs 40 mins


  • cup dried currants
  • 1 tbsp dark rum, good
  • 5 tbsp unsalted butter, at room temperature
  • ½ cup milk
  • 1 pkg dry yeast
  • 2 tbsp sugar
  • 2 extra-large eggs, at room temperature
  • 1⅔ cups all-purpose flour
  • ½ tsp kosher salt
  • rum syrup
  • ¾ cup apricot preserves
  • 1 tbsp water
  • whipped cream

For Rum Syrup:

  • 1 cup sugar
  • cup dark rum, good
  • ½ tsp pure vanilla extract

For Whipped Cream:

  • 2 cups cold heavy cream
  • 2 tbsp sugar
  • 2 tsp pure vanilla extract


  1. Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan.

  2. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.

  3. With the mixer on low speed, first, add the eggs, then the flour, salt, and remaining butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise for about 1 hour until doubled in size.

  4. Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel and allow to rise for 50 minutes to 1 hour until the dough reaches the top of the pan.

  5. Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
  6. Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly.

  7. Heat the preserves with water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.

Rum Syrup:

  1. Place the sugar and 1½ cups of water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.

Whipped Cream:

  1. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat!


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