Perfect Pan Size For Baba Au Rhum

Ina Garten's Baba au Rhum recipe calls for a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold. The pan should be brushed with melted butter, ensuring every crevice is coated. This recipe yields a single cake, which is then soaked in rum syrup and served with whipped cream.

Recipe ingredients

The Dough

• 2 extra-large eggs, at room temperature
• 1/4 ounce fast-rising active dry yeast
• 1/2 teaspoon kosher salt
• 5 tablespoons unsalted butter, at room temperature
• 1 2/3 cups all-purpose flour

The Syrup

• 3/4 cup apricot preserves
• 2/3 cup good dark rum
• 1/2 teaspoon pure vanilla extract

The Whipped Cream

• 2 cups (1 pint) cold heavy cream
• 2 teaspoons pure vanilla extract

Optional

• 1/3 cup dried currants
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon grated zest of a lime or lemon
• 1 teaspoon vanilla extract
• 1/2 cup golden raisins, soaked in hot water and drained
• 3 tablespoons granulated sugar
• 1 (2-inch) cinnamon stick
• 3 green cardamom pods
• Zest of 1 large orange, removed in strips with a vegetable peeler

Recipe instructions

Ingredients:

• 1 tablespoon lemon juice
• 2/3 cup good dark rum
• 1/2 teaspoon pure vanilla extract
• 2 cups cold heavy cream
• 2 teaspoons pure vanilla extract
• 1/3 cup dried currant
• 1 tablespoon grated lemon zest
• 5 tablespoons unsalted butter, at room temperature
• 1/4 ounce fast-rising active dry yeast
• 2 extra-large eggs, at room temperature
• 1 2/3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup apricot preserves

Method:

First, make the whipped cream by whipping the cream in a bowl with an electric mixer fitted with a whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Be careful not to overheat, or you'll end up with butter.

Next, combine the currants, lemon zest, and rum in a small bowl and set aside.

Now, melt 1 tablespoon of butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter, making sure to coat every crevice of the pan.

Heat the milk to 115°F (46°C) and pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow the mixture to sit for 5 minutes.

With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. Cover the bowl with a damp towel and let the dough rise until doubled in size, about 1 hour.

Drain the currants and zest, emptying any remaining rum into the prepared syrup, and fold them into the dough with a spatula. Spoon the mixture into the prepared pan and smooth the top. Cover the pan with a damp towel and let the dough rise until it reaches the top of the pan, which will take around 50 minutes to 1 hour.

Preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 30-50 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.

Slowly pour all of the rum syrup onto the warm cake, allowing it to soak in thoroughly. The liquid will be absorbed into the cake, so be sure to use all of the syrup.

Finally, heat the apricot preserves with 1 tablespoon of water until runny, then press it through a sieve and brush it onto the cake. Serve the baba au rhum with whipped cream piped into the middle of the cake and offer an extra bowl on the side.

Pan alternatives

A traditional baba au rhum is made in a ring-shaped mould, such as a savarin ring, kugelhopf, or bundt pan. However, there are several alternative pans you can use to bake this delicious, boozy dessert.

If you don't have a ring-shaped mould, you can use a fluted ring pan to make a larger cake. This option is similar to the traditional Polish babka cake, which inspired the French baba au rhum. You can also use a muffin tin to make individual servings. Just be sure to fill the muffin cups no more than halfway, as the cakes will rise.

Another option is to use traditional baba moulds, which are tall and cylindrical, creating individual servings. These moulds typically come in sets of six and are usually around 4 ounces each.

If you want to get creative, some bakers make baba au rhum in a bundt pan, resulting in a larger cake. This option may be ideal if you want to serve a crowd or prefer a more impressive presentation.

Finally, if you don't have any of the above pans, you can try using a standard cake pan. Just keep in mind that the baking time may vary, and you may need to adjust the recipe slightly to ensure the cake cooks evenly.

Remember, the key to a successful baba au rhum is allowing the cake to absorb the rum syrup thoroughly. So, regardless of the pan you choose, be sure to follow the recipe instructions carefully and enjoy this indulgent treat!

Serving suggestions

Ina Garten's Baba au Rhum is a yeast-risen cake soaked in rum syrup and studded with dried fruit. It is a boozy dessert, so it's best served to adults who are comfortable consuming alcohol.

The cake can be served with a dollop of whipped cream or Chantilly cream on the side, or piped into the middle of the cake. You can also add a strip of orange zest as a garnish.

The cake can be made in advance and stored in an airtight container at room temperature. However, it is best to soak the cake in the rum syrup only a few hours before serving.

• The cake can be made in a tube pan, kugelhopf mold, Bundt pan, or traditional baba molds, which are cylindrical and make individual servings.
• If you want to make a larger cake, you can use a bundt pan or a fluted ring pan.
• The cake can also be made in a muffin tin, but be sure not to fill the cups more than halfway.
• The cake should be soaked in the rum syrup for about two hours before serving, so plan accordingly.
• If you want to make the cake less boozy, you can reduce the amount of rum in the syrup or use a non-alcoholic substitute.

With its rich, moist texture and sophisticated flavour, Ina Garten's Baba au Rhum is a perfect make-ahead dessert for a dinner party or special occasion.

Recipe adaptations

Ina Garten's recipe for Baba au Rhum, also known as Rum Baba, is a boozy dessert with a soft and sticky dough that yields a light and tender cake. While the recipe calls for a 5-cup tube pan or kugelhopf mold, there are several ways to adapt the recipe to suit your preferences, baking equipment, and serving size. Here are some ideas for recipe adaptations:

Pan Size and Shape Variations:

• If you don't have a 5-cup tube pan, you can use a 6-cup bundt pan or a 9-cup savarin ring mold, as suggested by some bakers. These options will give you a larger cake while still allowing for proper baking and soaking.
• For individual servings, you can use traditional baba molds, which are cylindrical and designed for single servings.
• Savarin molds, which are larger ring-shaped pans, can also be used to make cakes similar to babas.

Ingredient Substitutions and Additions:

• While the classic recipe calls for dried currants, you can substitute them with raisins, golden raisins, dried cranberries, or chopped dried apricots, cherries, dates, or figs. Soaking these dried fruits in rum or hot water beforehand makes them juicier and softer.
• To enhance the citrus flavour, you can add lemon juice and lemon zest to the batter, as suggested by one baker who adapted the recipe to their preference.
• For a more aromatic and spiced syrup, you can include ingredients like orange zest, cinnamon, cardamom, and cloves.

Baking Time Adjustments:

• The original recipe suggests a baking time of about 50 minutes, but some bakers have found that this may lead to overcooking. Adjusting the baking time to 30 minutes has been mentioned as a successful alternative.
• Keep in mind that baking time may vary depending on your oven and the type of pan you use, so it's important to keep an eye on your cake and use a toothpick or skewer to test for doneness.

Glaze and Serving Customizations:

• While the apricot preserves glaze adds a nice touch, you can reduce the amount if you find it too much, as suggested by one baker. Alternatively, you can omit it altogether if you prefer a less sweet dessert.
• When serving, you can pipe whipped cream into the middle of the cake and offer a bowl of extra whipped cream on the side, as per the original recipe. However, you can also serve the cake with fresh fruits like strawberries, blueberries, or pineapples for a refreshing touch.

Remember, these are just a few ideas for recipe adaptations. Feel free to get creative and make adjustments based on your taste preferences and the equipment you have available.

Frequently asked questions