Baba Rum – Original Italian Recipe

Baba Rum

Original Italian Recipe


A baba rum or baba au rhum (Bah Bah Rum) is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a two-inch-tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes.

The batter for baba is even richer than brioche batter, and includes eggs, milk and butter.

The baba was brought to Naples by French cooks and became a popular Neapolitan specialty under the name babà or babbà.

The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means “old woman” or “grandmother” in the Slavic languages; babka is a diminutive of baba.


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