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Baba Cakes

Source: Close-up on Cakes
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Active Time:  20 Minutes
Total Time:  1 Hour 55 Minutes
  Makes 10
RECIPE INGREDIENTS
1 envelope dried yeast:
1/2 cup warm water
1 3/4 cups all-purpose flour
4 eggs
1/4 cup sugar
Pinch salt
1/2 cup unsalted butter, softened and chopped
Glaze:
1 cup sugar
1 cup water
1/2 cup rum
heavy cream, for serving
Seasonal berries, for serving (optional)
Baba Cakes Recipe at Cooking.com
DIRECTIONS
FOR THE CAKES:
Stir the yeast into the water and let stand for 5 minutes to dissolve. Add 1/2 cup of the flour and, using an electric beater, mix until combined and the mixture is smooth, about 1 to 2 minutes. Beat in the eggs, one at a time, beating well after each addition. Add the sugar and salt and the remaining 1 1/4 cups flour, beating until the mixture is smooth. Cover and let stand in a warm place until doubled in bulk, about 45 minutes.


Gradually beat in the softened butter, piece by piece until the mixture is smooth. Set aside.


Butter ten 3/4-cup Baba molds. Place 2 to 3 tablespoons of the mixture in each mold, cover and let stand for 45 minutes, or until doubled in bulk.


Meanwhile, preheat the oven to 400 degrees F. Add the cakes and bake for 20 minutes, or until puffed and golden and when tapped gently they sound hollow. Remove the cakes from the molds and place on a wire rack to cool.


FOR THE GLAZE:
Mix the sugar and water in a small saucepan. Stir over low heat to dissolve the sugar. Bring to a boil and boil for 5 to 7 minutes, or until reduced by half. Remove from the heat, then stir in the rum. While the cakes are still warm, brush the tops with the glaze.


Serve warm or cool with the cream and seasonal berries, if desired.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rum Cakes
Nutrition Facts per Serving
Yield:   Makes 10
Calories: 321
Fat. Total: 11g
Fiber: 1g
Carbohydrates, Total: 44g
Sodium: 42mg
% Cal. from Fat: 31%
Cholesterol: 110mg
Protein: 5g
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