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Good news is, while the Baba recipe may be a bit time-consuming it is not at all hard to make. All this rum cake is, at the end of the day, is a sweet dough, enriched with butter and eggs, baked until golden brown and soaked in rum-laced syrup.
Leave the dough to rise in a warm place for 3 hours While the dough rises, make the syrup. Place the water in a pot and add the lemon zest, orange zest and sugar. Place the over a medium heat and bring to a simmer. Once the sugar has dissolved, remove the pan from the heat, allow it to cool slightly, then add the rum.
Babà al rum are delicious sponge cakes soaked in a sticky, citrus-scented boozy syrup. Although Italians often link babà with the city of Naples, this much-loved dessert actually originated in the eighteenth century in Central Europe, namely in the Duchy of Lorraine.
Grease a dozen babà molds (2” diameter) with butter and fill halfway with the batter. Place the molds on a tray, keeping a distance between each, and leave to rise for 1 hour. Preheat the oven to 375°F, place in the oven and bake for 25 minutes. Heat the sugar, 3 1⁄3 cups water and lemon peel in a saucepan, cooking gently until the mixture boils.
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