Baba Au Rhum With Maple Recipe
Baba Au Rhum With Maple is a sweet treat you'll love to gorge on. Bake the Baba Au Rhum With Maple cake effortlessly in minutes, and let us know your remarks after thorougly enjoying the recipe.
Ingredients
| Mix package | 1 | |
| Lukewarm water | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 3 egg yolks lightly beaten | ||
| Butter/Margarine | 1/4 Cup (16 tbs), cooled | |
| Apricot jam | 1 Cup (16 tbs) | |
| Maple syrup | 1 Cup (16 tbs), blended | |
| Rum | 1/2 Cup (16 tbs) | |
Directions
In a medium bowl, mix envelope of yeast from 1 (13 3/4-oz.) pkg. hot roll mix with 3/4 cup lukewarm water.
Stir until dissolved.
Add 1/2 cup sugar and 3 egg yolks, lightly beaten.
Add remaining ingredients in hot roll mix and blend thoroughly.
Cover bowl with damp cloth and allow dough to rise until doubled in bulk about 1 hour.
Beat in 1/4 cup melted butter or margarine, cooled, 1 tablespoon at a time.
Place dough in a well-greased, 9-inch angel food cake pan, cover and allow to rise again until doubled in bulk about 45 minutes to 1 hour.
Bake 25 minutes at 375°, or until Baba is golden brown.
Immediately turn onto serving plate and let stand 15 minutes.
Spread all over with 1 cup apricot jam which has been rubbed through a sieve or whirred in blender 60 seconds.
Combine 1 cup maple blended syrup and 1/2 cup rum, mixing well.
Spoon over apricot-glazed cake, a few spoonfuls at a time, until maple-rum sauce is soaked into cake and cake is cooled.
Stir until dissolved.
Add 1/2 cup sugar and 3 egg yolks, lightly beaten.
Add remaining ingredients in hot roll mix and blend thoroughly.
Cover bowl with damp cloth and allow dough to rise until doubled in bulk about 1 hour.
Beat in 1/4 cup melted butter or margarine, cooled, 1 tablespoon at a time.
Place dough in a well-greased, 9-inch angel food cake pan, cover and allow to rise again until doubled in bulk about 45 minutes to 1 hour.
Bake 25 minutes at 375°, or until Baba is golden brown.
Immediately turn onto serving plate and let stand 15 minutes.
Spread all over with 1 cup apricot jam which has been rubbed through a sieve or whirred in blender 60 seconds.
Combine 1 cup maple blended syrup and 1/2 cup rum, mixing well.
Spoon over apricot-glazed cake, a few spoonfuls at a time, until maple-rum sauce is soaked into cake and cake is cooled.
Chef
