Baba Au Rhum (rum Cake)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1/4 ounce active dry yeast (1 package)
• 1/4 cup warm water (105 - 115 degrees f)
• 6 large eggs, room temperature
• 1 tablespoon lemon zest, grated
• 2 2/3 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened (1 1/2 sticks)
• 2 cups sugar
• 2 cups water
• 1/2 cup dark rum
• whipped cream

Recipe

• 1 butter a 10 inch bundt or tube pan.
• 2 sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved.
• 3 in a large mixing bowl beat the eggs and zest until blended. beat in flour, 3 tablespoons sugar and salt. add yeast and butter and beat until well blended.
• 4 scrape dough into the buttered pan and cover with plastic wrap. let stand in a warm place for 1 hour (dough should double in size).
• 5 preheat oven to 400 degrees f.
• 6 bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). so like i said, until golden.
• 7 invert cake on a wire rack and let cool 10 minutes. set the pan aside.
• 8 for the syrup:
• 9 combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. stir in the rum. remove from heat and set aside 1/4 cup of the syrup.
• 10 return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. spoon the hot syrup over the cake.
• 11 before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.