Baba au Rhum

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Baba au rhum
A classic French dessert, baba au rhum is a syrup-soaked, soggy, boozy delight. A distant, richer cousin to the brioche, baba au rhum is a cylinder-shaped, buttery, raisin-filled yeast dough cake soaked in sugar syrup flavored with rum. The cake is usually baked in tall individual molds that resemble a champagne cork, although larger molds such as those for Bundt cake are also a common choice. Even though nearly identical, the main difference between baba au rhum and a similar cake called savarin is its shape. These circular cakes with a hole in the middle are made from the same type of dough but without the raisins, and they are topped with Chantilly cream.
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