Baba au rhum (rum baba)

The rum baba originated from Poland (where it is called babka, which means granny). It was brought to France in the 18th century via Alsace and Lorraine. It is said that the exiled king of Poland, Stanislas, had brought a cake from his voyage but it had dried up so he had the idea of soaking it with alcool. In 1835, a pâtisserie in rue Montorgueil in Paris invented the modern version of the baba, soaked in rum. Several years later, they used a mixture of syrup and rum to soak the cake. Finally, in 1844, the Parisian pâtissiers Julien brothers, invented the Savarin: a cake strongly inspired by the baba but soaked in a different alcool and cooked in a ring cake tin (the baba being cooked in a round cake tin). Nowadays, this is the ring form that is traditionnally associated with the baba au rhum, although individual versions are still cooked in a round tin. (source: Wikipedia).

Source: Supertoinette forum


250g flour
3 eggs
100g butter, softened at room temperature
10g fresh yeast (use dried if you can’t find fresh)
3 tbsp milk
2 tbsp sugar
1 pinch of salt


75ml rum
250ml water
175g sugar


  1. Warm the milk slightly and mix in the yeast
  2. Put the flour, eggs, butter, salt, sugar and the milk + yeast mixture in the TM bowl
  3. Lock the bowl, set the time to 1min30 and press the knead button.
  4. The dough must be quite sticky. Tip out the dough in an oiled bowl and cover with a humid cloth. Leave to rise in a warm corner, away from drafts. It should double in size.
  5. Butter the tin using a brush and melted butter (use either a ring or a round tin). Make sure to cover any nooks and crannies.
  6. Punch down the dough and put in the tin. It should fill half the tin.
  7. Cover again and leave to rise in a warm place.
  8. When it has reached the top of the tin, preheat the oven at 200C.
  9. Bake for 20 to 25 min.
  10. While the baba is cooking, prepare the syrup: mix all the ingredients in a saucepan and let it simmer until it has reached a syrup consistency (it should have reduced by half).
  11. When the baba is cooked, leave it to cool slightly and soak it with the syrup, a tablespoon at a time and let the liquid disappear before adding the next tablespoon. this will take some time but is worth it!
  12. Leave the cake to cool completely before turning it out onto a plate.
  13. Decorate with whipped cream and fruits in season (or tinned fruits in winter).

6 Responses to Baba au rhum (rum baba)

  1. il est vraiment superbe !

  2. Bonne idée de nous raconter l’historique du baba qui est un de mes desserts préférés. Le tien est une pure merveille à voir et j’image à déguster ! tu as eu sans doute bien des compliments, c’est super !

  3. Voilà quelque chose que je n’ai encore jamais testé ! Il est superbe ! bonne soirée, bises !

  4. Je ne sais pas dans quel moule il est fait, mais le rendu est vraiment magnifique.

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