Rum Babá Cake

Name: Rum Babá Cake
Cook time: 20 minutes, plus 1 ½ hours to rise
Cuisine: Italian
Ingredients: Active dry yeast 1/2 ounce; 2 packages Whole milk 1/2 cup; warm Sugar 3 1/4 cups; divided Eggs 3 large Egg yolk 1 large Butter 4 ounces; 1/2 cup; 1 stick; melted All-purpose flour 1 3/4 cups; plus more as needed Orange Zest of 1 Salt 1/4 teaspoon Lemon Zest of 1 dark rum 1/4 to 3/4 cup Whipped cream or pastry cream; optional Fresh fruit; optional

Dolce

Francine Segan | Thu, 09/23/2021 - 14:00

Difficulty Level

Low

Cooking Time

20 minutes, plus 1 ½ hours to rise

Cost

Low

Moist brioche cake soaked in sweet rum syrup, rum babá is a favorite Neapolitan dessert. It’s so beloved that there’s even a Neapolitan expression: Sì nu babbà, “Like a babá,” to describe a particularly nice person.

In Naples they are traditionally sold in mushroom-shaped individual portions, but this recipe brings the same flavors to cake. Not only is it easy-to-make and stays moist for days, but this recipe tastes just as good as pastry shop versions. E

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Rum Babá Cake

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