Baba Au Rhum (Rum Baba) by Ina Garten (Barefoot Contessa) Recipe

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Baba Au Rhum (Rum Baba) by Ina Garten (Barefoot Contessa)
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Ingredients
18
Count
Nutrition
499
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Make the rum syrup:.
  2. Place the sugar, lemon juice and 1 1/2 cups 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.
  3. Make the whipped cream:.
  4. 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 overheat, or you'll end up with butter!
  5. Make the baba:.
  6. Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) 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.
  7. With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of 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 until doubled in size, about 1 hour.
  8. Drain the currants and zest (empty the rum remaining into the prepared syrup), 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 until the dough reaches the top of the pan, 50 minutes to 1 hour.
  9. Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 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.
  10. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
  11. Heat the preserves with 1 tablespoon of 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 498.96 Kcal (2089 kJ)
Calories from fat 178.2 Kcal
% Daily Value*
Total Fat 19.8g 30%
Cholesterol 106.99mg 36%
Sodium 170.66mg 7%
Potassium 149.42mg 3%
Total Carbs 64.7g 22%
Sugars 41.47g 166%
Dietary Fiber 1.2g 5%
Protein 5.62g 11%
Vitamin C 1.3mg 2%
Vitamin A 0.1mg 3%
Iron 0.7mg 4%
Calcium 56.6mg 6%
Amount Per 100 g
Calories 300.3 Kcal (1257 kJ)
Calories from fat 107.25 Kcal
% Daily Value*
Total Fat 11.92g 30%
Cholesterol 64.39mg 36%
Sodium 102.71mg 7%
Potassium 89.93mg 3%
Total Carbs 38.94g 22%
Sugars 24.96g 166%
Dietary Fiber 0.72g 5%
Protein 3.38g 11%
Vitamin C 0.8mg 2%
Vitamin A 0.1mg 3%
Iron 0.4mg 4%
Calcium 34.1mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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