Specialty Cakes - Baba au Rhum (Rum Cake)

For lovers of rum, (and I am one) you might like Baba au Rhum (French Rum Cake). Unlike many cooked dishes such as Cog Au Vin (Chicken in Red White sauce), the alcohol content does not burn off. Rather, the rum is poured into a finished cake to soak up. The recipe I am including below was entered into a county fair in the category of Ethnic Cakes. It did not win first prize, taking second instead. However, the judges were quick to let me know that they sure did enjoy sampling the cake!



First, though, a little history: The original version of the cake had the name Babka, which is Eastern European for grandmother. The word in the name was later shortened to Baba. Although we think of Baba Au Rhum to be French, it was originally a Polish cake, hence the original name of Babka. The cake was allegedly first introduced to France in the 18Th century, by the exiled King of Poland, Stanislas, who made his way to France through the french province of Alsace and Lorraine. However, this is just one of a few theories of how the cake made its way from Poland to France.



This cake may be of interest to those of you who would like a slightly more challenging recipe, as it takes longer than most recipes I have introduced thus far, and requires yeast. However, assuming you follow the recipe exactly, you will have good results, even as a beginner.

Baba Au Rhum

Ingredients:

3/4 cup warm (not hot) water

2 pkg. active dry yeast

1 tsp salt

6 large eggs

3 3/4 cups flour, sifted

3/4 cup butter, softened to room temperature

1/2 cup finely chopped citron

1/4 cup currants



Rum Syrup:

2 1/2 cups sugar

1 medium orange, unpeeled, sliced crosswise

1/2 lemon, unpeeled, sliced crosswise

1 cup light rum



Apricot Glaze:

1 cup apricot preserves

1 tsp. grated lemon peel

2 tsp. lemon juice

Directions:

Grease a 10" x 4" tube pan.
Sprinkle yeast over warm water in large bowl of electric mixer and stir until dissolved.
Add sugar, salt, eggs, and 2 1/4 cups flour. At medium speed, beat until smooth.
Add butter and beat for about 2 minutes.
At low speed, beat in rest of flour until smooth.
Stir in citron and currants. The batter will be somewhat thick.
Turn batter into prepared pan and spread evenly. Cover with a towel to prevent drafts.
Let rise in a warm area until the batter has risen to within 1/2 inch from the top of the pan.
Preheat oven to 400 F.
Gently place the batter filled pan on the oven shelf; this is the important part because if the pan is jarred the cake may "fall".
Bake approximately 40 min. (until deep-golden brown).

To make the rum syrup:
In medium saucepan, combine sugar with 2 cups water and bring to boiling, stirring, until the sugar is dissolved. Boil uncovered 10 min.
Reduce heat. Add orange and lemon slices and simmer 10 min.
Remove from heat and add the rum.

Carefully loosen sides of cake from pan. Turn out of pan and let cool 15 min. Return cake to the pan.
Set pan onto aluminum foil sheet. Gradually pour the hot syrup and fruit slices over the cake. Continue pouring until all the syrup is absorbed.
Let the cake stand at least 2 hours.

To Make the Apricot Glaze:
In small saucepan, over low heat, melt apricot preserves.
Stir in lemon peel and juice and strain. Refrigerate 30 min.

Discard the fruit slices. Invert the cake onto a large serving platter. Brush top and sides with the apricot glaze.

Next Week: Specialty Cakes - Pineapple Upside Down Cake