Speedy Rum Baba

Rum Baba - Candy Coated Culinista

Rum Baba – Candy Coated Culinista

This recipe comes from another one of my favourite Canadian chefs Laura Calder. Ever since I saw “French Food at Home” there is just something about the show. The theme song with the French music just evokes thoughts of Paris immediately and the types of food I’ll be enjoying. The TV show is no longer on Food Network Canada, but I am still a huge fan and I am using my personalized autographed Paris Express cookbook to make this Rum Baba. When I went to her book signing she was so lovely and was dressed exactly how I imagined her to be – classic and monochromatic. I asked her what her favorite recipes from the book was and she said she had made this recipe just this morning before the book signing; and this is where I will start then. This recipe is not a classic baba as it contains no yeast but it’s still soaked in hard liquor and that’s what counts right?

From Paris Express – Laura Calder

Yield/Serving: 8 slices
Prep Time: 5 min.
Cook Time: 40 min.
Difficulty level is: Easy

Ingredients
Cake
• 1 cup flour
• 1 tsp baking powder
• 4 eggs
• ½ cup plus 2 tbsp sugar
• ½ tsp vanilla extract
Syrup
• 1 cup sugar
• 1 ½ cups water
• ¼ cup dark rum

Assembly
1. Preheat oven to 350°F.
2. Spray a 9” pan with non stick cooking spray.
3. In a medium-sized bowl sift the flour baking powder together.
4. In a large bowl whisk the eggs and then beat in the sugar until thick and frothy and whisk in the vanilla extract.
5. Pour in the dry ingredients into the egg mixture and whisk until a smooth batter comes together.
6. Pour into baking pan.
7. Bake for 40 minutes or until a cake tester inserted comes out clean.
8. With 10 minutes left in the cook time, over high heat add water and sugar into a pot and let boil for 3 minutes.
9. Once the mixture has boiled remove from heat and add in the dark rum.
10. Turn cake onto a serving plate and slowly spoon the syrup over top the cake.
11. Let cool completely.
12. Serve at room temperature with whipped cream.

Tips
• The cake was cooked at the 35 minute mark maybe even a little earlier for me.

Please Enjoy

My thoughts
Surprisingly the cake absorbed almost all the liquid and it was moist with the taste and smell of rum. Almost two days later and the cake is still moist. This was hands down the fastest and simplest recipe I have ever made. In a rush this is now on my list of go to quick recipes.

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