While a traditional baba au rhum would be yeast-based, this one can serve a crowd.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Rum Baba — Cake Type
6 eggs
3/4 cup sugar
2 cups all-purpose flour
9 Tbsp. baking powder
9 Tbsp. melted butter
3/4 cup lukewarm milk
Beat eggs with sugar until very light.
Add flour and baking powder that have been sifted together and blend thoroughly
Add butter and milk and beat vigorously.
Pour into a Turban mold that has been greased and floured. Bake 30-35 min. at 325 degrees.
Syrup:
1/2 cup water
1/2 cup sugar
1/2 cup white rum or 1 tsp. extract
Cook sugar in water until a thin syrup is formed. Remove from heat and add rum. Unmold cake and white it is still hot, spoon rum syrup over it, allowing it to soak in. Serves 16.