Baba Napoletano Con Rum E Crema Baba Napoletano Ru... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From the people who make Barilla pastas. This recipe is suggested as a Christmas dessert and comes from their web site including the delicious picture. This recipe is from the Naples region. My heritage is Naples and Calabria. Ingredients:
rise time as necessary |
2 cups flour |
3/4 teaspoon salt |
2-1/2 teaspoons dry yeast |
5 tablespoons butter, melted |
1/3 cup sugar |
6 large eggs (approximately 1 cup), beaten |
rum syrup |
4 cups water |
2-1/2 cups sugar |
1 cup plus 2 tablespoons rum |
Directions:
1. BABA CAKE
2. -
3. PREHEAT oven to 350º.
4. COMBINE all ingredients in a large mixing bowl.
5. MIX on low speed until smooth. Place paper liners into a 12 muffin pan (* or use loaf pan). Spoon mixture into pans filling each half full. Let rise in warm place covered until doubled in size.
6. BAKE at 350º 20 to 25 minutes or until golden and crispy on the outside.
7. COOL completely. Remove
8. -
9. RUM SYRUP DIRECIONS
10. -
11. COMBINE all ingredients in a medium saucepan. Bring mixture to a boil. Remove from heat and let cool 5 minutes.
12. IMMERSE cakes in syrup for 5 to 10 minutes or until completely soaked. Remove before cakes begin to break.
13. SERVE with homemade Italian custard, if desired.
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