Makes: 8 to 10 servings
Time: About 2 hours
Baba au rhum is in the same family as babka, kugelhopf, and panettone, which straddle the line between bread and cake. It’s soaked in a Vanilla-Rum Syrup, which makes it a great festive recipe for the holidays. For a proper rise, make sure that the water is between 100°F and 110°F and that the dough rises in the warmest spot in your house.
1. Combine the rum and raisins in a small bowl and set aside. Whisk together the flour and salt in a small bowl and set aside.
2. Combine the water and yeast in a large mixing bowl. Add the eggs, one at a time, and use an electric mixer to beat them in. Then beat in the sugar and then the flour mixture until combined. Add the butter and beat until smooth and elastic, about 5 minutes. Place the dough in a large mixing bowl greased with butter. Cover the bowl loosely with plastic wrap or a damp kitchen towel and put it in a warm place to rise until doubled in size, about 1 hour.
3. Butter an 8- or 9-inch tube pan. Drain the raisins, reserving the rum to use in the syrup. Spoon half of the dough into the prepared pan and sprinkle the raisins on top. Cover with the remaining batter, smooth the top, and cover again with plastic wrap or a damp towel. Set aside to allow the dough to rise to the top of the pan, about 1 hour.
4. Heat the oven to 375°F. Bake the cake until a toothpick inserted into the center comes out clean or with a few moist crumbs, 30 to 40 minutes. Meanwhile, make the Vanilla-Rum Syrup, adding the reserved rum to it.
5. Allow the cake to cool for 10 to 15 minutes, then turn it out onto a cake plate with a lip. Pour all the syrup slowly over the cake. To serve, top each slice with any syrup that may have pooled onto the plate and a dollop of Whipped Cream.
SPICED BABA AU RHUM Add 1 teaspoon cinnamon, 1 teaspoon ginger, and ½ teaspoon nutmeg to the flour mixture.
CHOCOLATE CHUNK BABA AU RHUM Substitute chopped dark chocolate for the raisins.
CRANBERRY BABA AU RHUM Substitute fresh or frozen cranberries for the raisins. Stir 1 tablespoon grated orange zest into the flour mixture.