Ask me where should all the rum go, my answer is simple. In a cake. In a succulent, moist and mouthwatering Baba au Rum that I baked on Saturday and that didn’t last until Sunday night. The recipe I got was one I found a long time ago, when I was only 14. My passion for food and cooking had just started then, and this cake was the first I ever baked. My tasters were my parents, my little sister, and my grandparents, and they all loved it. Twelve years later, my soon-to-be husband agreed. They had only one request, more rum and that’s because rum lovers won’t ever tell you there is too much rum in something; thus follow me for an easy and oh-so tasty Baba au Rum recipe.
What you’ll need:
For the cake:
– 40 cl of rum – I personally prefer the Negrita brand (buy the big bottle for those crazy drinkers who might add some)
– 8 eggs
– 16 tablespoons breadcrumbs
– 8 tablespoons flour
– 4 teaspoons baking powder
– 9 tablespoons sugar
– A bit of lemon zest
– 0.5 small coffee cup of cooking oil
– A pinch of vanilla powder
For the Syrup:
– 2 cups of water
– 2 cups of sugar
– 1 tablespoon lemon juice
– 40 cl of rum
How to make it:
1) Beat the eggs, sugar, vanilla and lemon zest together in a bowl
2) While still beating, add gradually the oil, the flour, the baking powder and the breadcrumbs. Beat until smooth.
3) Pour into a buttered and floured mold and place in the oven for 30 minutes.
