How to Make Baba au Rhum Cake

Baba au rhum is a traditional French dessert — the name historically refers to an elder woman — and the classic version soaks the cake in alcohol. Here is an easy home-style recipe that soaks the cake in a sweet syrup instead of rum.

Progress: 9%Step 1 of 11

8 servingsBack to recipeDesserts

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/19 checked ingredients.

Cake dough

200 g all‑purpose flour (about one large cup)16 g active dry yeast (about 1 tablespoon)Pinch of saltZest of lemon and/or orange200 g eggs (about 4 eggs)70 g unsalted butter, at room temperature1 egg (for enrichment — the recipe lists an additional 1 egg, separate from the 4)1 tsp vanilla (a pinch)1 tbsp sugar

How to prepare the dough

Syrup (Sharbat)

2 cups water1 1/2 cups sugar1 cinnamon stick1/2 cup orange juice or pineapple juice1 tablespoon lemon juiceRose water (to taste)Orange blossom water (to taste)

How to prepare the syrup

For more from Nicole, see her nougat recipe: How to Make White NougatAlso see Nicole's chocolate‑dipped orange peel recipe: Chocolate‑dipped Orange PeelTo prepare a chocolate dip for dunking, check this method: Chocolate Syrup / Liquid Chocolate for Dipping

Step 1

Mix the dry ingredients (flour, yeast, salt, zest) with the eggs one at a time.

Cooking notes

How to Make White Nougat
Chocolate‑dipped Orange Peel
Chocolate Syrup / Liquid Chocolate for Dipping

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp

How to Make Baba au Rhum Cake cook mode | Zesta