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.