Babas au Rhum

Tuesdays with Dorie
Baking Chez Moi

I tried for the first time a babas au rhum on our cruise earlier this year and ever since I have wanted to make these.

According to Dorie, “babas au rhum have been around for about three hundred years. The baba is a tight-grained yeast-raised cake that is soaked in a rum syrup.”

 Lucky for me that my disastrous over-bake of these little yeasted cakes went undetected by my guests. I served enough rum syrup and whipped cream to hide my mistake. The cakes were enjoyed by everyone especially my father-in-law who really liked the rum syrup and had two. Someday I will make these again, correctly, to redeem myself. To see how others fared this week head over to the Tuesdays with Dorie web page.

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5 Comments Add yours

  1. Anonymous says:

    Good Job! Looks great!

    Like

  2. Cakelaw says:

    Your babas look great to me!

    Like

  3. Yours look fab! I'm making them this weekend, can't wait!

    Like

  4. Zosia says:

    They look wonderful and I agree that the syrup is quite delicious.

    Like

  5. Liz Berg says:

    I love the look of these minis! And glad your guests were none the wiser!

    Like

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