- 1 envelope dried yeast:
- 1/2 cup warm water
- 1 3/4 cups all-purpose flour, divided
- 4 eggs
- 1/4 cup sugar
- Pinch salt
- 1/2 cup unsalted butter, softened and chopped
- 1 cup sugar
- 1 cup water
- 1/2 cup rum
- Heavy cream, for serving
- Seasonal berries, for serving (optional)
FOR THE CAKES:
Stir the yeast into the warm water and let stand for 5 minutes to dissolve. Add 1/2 cup of the flour and, using an electric beater, mix until 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.
nutrition information per serving
321 calories; 11g total fat; 110mg cholesterol; 42mg sodium; 44g carbohydrates; 1g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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