Baba au Rhum

baba au rhumEach patisserie in France has an interesting history. The original Baba cake was probably introduced to France from Poland by Marie Leszczynska’s patissier Stohrer, when she married Louis XV. Stohrer founded a famous patisserie in the Rue Montorgueil in Paris. In 1835 one of Stohrer’s descendants soaked the Baba in rum and this world famous cake was created. Nowadays a sugar syrup is mixed with the rum. I found a bottle of spiced Mauritian Pink Pigeon rum in my drinks cabinet which inspired me to try making this cake. The raising process of my baking left a bit to be desired but the end result and the taste of the rum was spectacular. The texture and crust reminded me a lot of our local Koeksisters.



  • 200g Flour
  • 5 tablespoons luke warm milk
  • 14g dry yeast
  • 2 eggs
  • 1 teaspoon sugar
  • 450g sugar
  • 150ml spiced rum
  • 75g unsalted butter – allow to soften
  • 1/8th teaspoon (pinch) salt

A bottle of Venetian Zonin Prosecco from the French Market shop


  1. Sift flour into a large bowl
  2. Stir yeast into warm milk until it dissolves
  3. Lightly beat eggs then add to the yeast
  4. Make a well in the flour and pour in the yeast egg mix
  5. Mix vigorously with hands into flour for 10 minutes until a ball is formed. It is very sticky I use a wooden spatula to scrape it off
  6. Cover with a cloth and leave to rise in a warm place for 1 hour it should double in size
  7. Preheat oven to 150C degrees
  8. Add 1 teaspoon sugar, salt and butter.
  9. Knead into dough gently, lifting dough with fingers
  10. Use a ring mold with raised centre, butter the insides or spray with a non stickk cooking spray
  11. Place dough evenly in mold, it should come up to half way up the mold.
  12. Cook in oven until dough has risen to height of mold
  13. Keep cake in oven and increase temperature to 180C degrees until cake browned
  14. Reduce temperature back to 150C degrees. Total cooking time is 45 minutes
  15. In a heavy based saucepan bring to boil 450g sugar and 425ml. Boil for 5 minutes then take off heat
  16. Add the rum.
  17. Pour syrup over cake when you remove cake from the oven.
  18. Leave to cool.Turn out and spoon extra syruip overt the cake

Serve in thick slices accompanied by whipped cream if desired. I liked it just by itself.

I recommend pairing with a glass of Zonin Prosecco from the French Market shop. This Venetian bubbly is light and delicate and does not overpower the taste of the rum.


Bon Appétit!

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