Babà al Rum


The origin of the Babà al Rum dates back to the early 18th century in Poland, where it was created as a small, yeast-risen cake soaked in spirits. It later became popular in Naples, Italy, where it was perfected with the addition of rum. Babà al Rum is now a classic Italian dessert loved for its rich and boozy flavor.


1 cup warm water
1/4 ounce active dry yeast
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3 eggs
1/2 cup sugar
1/2 cup unsalted butter, softened
1/4 cup dark rum
Zest of 1 lemon
1 cup sugar
1 cup water
1/2 cup dark rum

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