Rum Cake – Baba

A great cake recipe for any occasion:

1. heat milk to lukewarm. Mix half of the flour, yeast, 70 g sugar and 1 tsp salt in a baking bowl. Add eggs and milk and mix with the dough hook of the mixer until the dough is slightly creamy.

2. work in butter in pieces, work in any flour left over until a smooth dough is formed.

3. grease a cake pan (capacity 3 liters). Pour in dough and let rise in a warm place with lid closed for 1 hour, 30 minutes.

Bake the cake in a hot oven on the 2nd rack from the bottom at 220 °C for 30-35 minutes (gas 3-4, convection oven 200 °C). Cool briefly, turn out onto a cooling rack and cool for 15 min.

In the meantime, boil 450 ml water, remaining sugar and rum until sugar is dissolved, cool. Place cake in a bowl (or baking dish) and pour warm syrup over it leisurely. Allow cake to cool for about 4 hours, basting each time with the syrup until it is completely absorbed by the cake. The rum cake goes well with sugared strawberries.

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