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

PROS

Baba Au Rhum is a classic French dessert with a rich, buttery flavor and a light, fluffy texture.

The addition of currants and lemon zest adds a delightful burst of flavor to the whipped cream filling.

This recipe is perfect for entertaining guests or for a special occasion.

CONS

This dessert is quite calorific, due to the high calorie content of the heavy cream and the butter used in the cake.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dessert does not have any significant health benefits, but it can be enjoyed as a treat in moderation.

	1 cup sugar
	1 tablespoon lemon juice
	2/3 cup good dark rum
	1/2 teaspoon pure vanilla extract
	2 cups cold heavy cream
	2 tablespoons sugar
	2 teaspoons pure vanilla extract
	1/3 cup dried currant
	1 tablespoon grated lemon zest
	1 tablespoon good dark rum
	5 tablespoons unsalted butter , at room temperature
	1/2 cup milk
	1/4 ounce fast-rising active dry yeast
	2 tablespoons sugar
	2 extra-large eggs , at room temperature
	1 2/3 cups all-purpose flour
	1/2 teaspoon kosher salt
	3/4 cup apricot preserves

1.	In a small saucepan, combine 1 cup of sugar, lemon juice, and 1/2 cup of water and bring to a boil over medium-high heat.
2.	Cook the mixture until all of the sugar has dissolved, then remove from the heat and stir in 2/3 cup of rum and 1/2 teaspoon of vanilla extract.
3.	Set aside to cool.
4.	In a large bowl, whisk the heavy cream, sugar, and vanilla extract together until the mixture forms soft peaks.
5.	Fold in the currants and lemon zest, then stir in 1 tablespoon of rum.
6.	Cover the bowl with plastic wrap and refrigerate.
7.	Preheat your oven to 350°F.
8.	In medium saucepan, melt the butter over low heat, then add the milk and heat until warm but not hot.
9.	In a separate large bowl, whisk together the yeast and sugar, then pour in the warm milk mixture and stir until combined.
10.	Add the eggs, one at a time, whisking until fully incorporated.
11.	Gradually stir in the flour and salt until the mixture forms a smooth dough.
12.	Turn the dough out onto a lightly floured surface and knead until the dough is smooth and elastic, about 5 minutes.
13.	Grease a 10-inch bundt pan with non-stick cooking spray.
14.	Transfer the dough to the prepared pan and spread it in an even layer.
15.	Cover the pan with plastic wrap and set it in a warm place to rise for about 1 hour.
16.	Bake the bundt cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
17.	As soon as it comes out of the oven, poke several holes in the cake with a skewer or fork.
18.	Immediately pour the rum syrup over the cake, allowing it to soak in thoroughly.
19.	Set the cake aside to cool for 10-15 minutes, then turn it out onto a serving platter.
20.	Spoon the whipped cream mixture over the top of the cake and spread it in an even layer.
21.	Use a pastry brush to brush on the apricot preserves over the whipped cream.
22.	Slice and serve.

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

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

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