Years ago, when Eaton's was still in business, I bought a tin of Baba au Rhum.
We quite enjoyed them.
It was a nice surprise to find the recipe in Bobby Bacala's chapter
If I Couldn't Eat, I'd F**king Die in Artie Bucco's The Sopranos Family Cookbook.
Baba au Rhum sounds rather exotic and difficult.
If you've made monkey bread, you've made a G-rated Baba au Rhum.
Now it's time to make the adult version.
Baba au Rhum
Serves 8 to 10
Generously butter a 10-inch bundt pan
In a small bowl combine
1/4 Cup warm water
1 Tablespoon yeast
Let sit 1 minute, then stir until the yeast dissolves.
In a large mixing bowl beat together
6 large eggs, at room temperature
1 Tablespoon grated lemon zest
2 2/3 Cups flour
3 Tablespoons sugar
1/2 teaspoon salt
the yeast mixture
12 Tablespoons (1 1/2 sticks) unsalted butter, softened
Beat until well blended.
Scrape the dough into the prepared pan.
Cover with plastic wrap and let it rest in a warm place 1 hour.
Preheat oven to 400º
Bake the cake 30 minutes,
or until a cake tester inserted in the centre comes out clean.
Invert the cake on a wire rack and cool for 10 minutes.
Remove the pan but keep it handy.
While the cake is baking, combine in a medium saucepan
2 Cups sugar
2 Cups water
Bring to a boil and stir until the sugar is dissolved.
1/2 Cup dark rum
Remove from the heat and set aside 1/4 Cup of the syrup.
Return the hot cake to the cake pan.
With a skewer, poke holes all over the surface.
Slowly spoon the hot syrup over the cake.
Just before serving, invert the cake onto a serving platter.
Drizzle with the reserved 1/4 Cup of the syrup.
Would I make Baba au Rhum again?
One of the perks of being over 60 is not everything has to be G-rated.
We seniors lose a few, but we gain a few, too.
One recipe down. Twenty-two more to go.