Baba Au Rhum

Title:
Baba Au Rhum

Yield:
12 Servings

Categories:
Cake




Ingredients:





     1 pk Dry yeast


     3 tb Water


     1 ts Granulated sugar


     2    Eggs


     2 tb Granulated sugar


   1/4 c  Melted butter


   1/8 ts Salt


 1 1/2 c  All-purpose flour





-----------------------------------GLAZE-----------------------------------


     1 c  Apricot preserves; heated


          -and strained


     2 tb Sugar



----------------------------------GARNISH----------------------------------


          Candied fruit; if desired


          Whipped cream



-----------------------------------SAUCE-----------------------------------


     2 c  Water


     1 c  Sugar


   1/2 c  Dark rum (white is too


          -strong)





 From: az302@freenet.carleton.ca (Heather Kelly)


 


 Date: 14 Sep 1994 06:15:23 -0400


 In small bowl combine yeast, water and 1 tsp sugar.  Stir to dissolve.  Let


 sit a few minutes.  In med. bowl combine eggs, 2 Tbsp sugar, butter, salt


 and flour. Mix in: yeast mixture Mix well. Knead smooth - 4 - 5 min. Put in


 greased bowl, cover with saran & a towel & let rise until doubled - about


   1-1/2    hours.


 


 Punch down. Roll in sausage shape & cut into 8 balls.  Pressed into greased


 Savarin  or  9" ring mold.  Cover & let rise until double - about 1 hour.


 Bake in lower 1/3 of oven in preheated 375F oven for 15 - 20 min. until


 golden.


 


 Turn out onto serving plate with a bit of a lip to it.  When cool, poke


 holes in cake with fork.  Pour sauce over, basting every once in a while


 until all is absorbed.


 


 Just before serving (up to 2 hours before) glaze with 1 c. apricot


 preserves, heated and strained.  Add 2 Tbsp. sugar, heat gently to thicken.


 Decorate with candied fruit if desired.  Fill center with whipped cream.


 


 Sauce: Heat gently just to dissolve sugar.


 


 REC.FOOD.RECIPES ARCHIVES


 


 /CAKES


 


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