Rum Cake with Orange-Rum Syrup

Yeasted rum cake with orange-flavored syrup and raisins.

A traditional French dessert, Baba au Rhum is a ring-shaped cake made from yeast dough, soaked in a sweet orange-rum syrup. This particular version includes raisins and is topped with an optional dark chocolate ganache.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Servings: 12 servings

Full Ingredient List

  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm water
  • 3/4 cup unsalted butter (softened, plus more for greasing)
  • 4 eggs
  • 2 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 1 cup heaping raisins
  • 6 tbsp orange juice
  • 2/3 cup granulated sugar
  • 2 tbsp orange liqueur
  • 2 tbsp rum
  • 2/3 cup water
  • 1/3 cup dark chocolate chips
  • 3 tbsp milk
  • 1/2 tsp salt

Cake Dough

Tools and Equipment

  • large mixing bowl
  • stand mixer
  • bundt pan
  • plastic wrap

Ingredients

Quantity Name Preparation Notes Substitutions
2 1/4 tsp active dry yeast
1/2 cup warm water at 115°F
3/4 cup unsalted butter softened, plus more for greasing margarine, oil
4 eggs egg replacer
2 tbsp granulated sugar honey, maple syrup
2 cups all-purpose flour gluten-free flour
1 cup raisins heaping sultanas, currants
1/2 tsp salt

Instructions

  1. Step 1: Add the yeast to a large mixing bowl with warm water and let it rest until bubbly and frothy, about 5 minutes. (Tips: Ensure the water is at 115°F to activate the yeast.)
  2. Step 2: Add unsalted butter, eggs, granulated sugar, salt, and 1 cup of flour to the yeast mixture. Mix on medium-low speed until smooth, then add remaining flour and raisins. Mix until smooth. (Tips: Scrape down the sides of the bowl as needed.)
  3. Step 3: Butter a bundt pan and transfer the dough into it, smoothing the top. Cover with plastic wrap and let it rest for 1 hour in a warm place. (Tips: The dough should double in size.)
  4. Step 4: Preheat the oven to 375°F. Bake for 30 minutes or until golden brown. (Tips: Use a cake tester to ensure the cake is done.)

Orange-Rum Syrup

Tools and Equipment

  • small saucepan

Ingredients

Quantity Name Preparation Notes Substitutions
6 tbsp orange juice lemon juice
2/3 cup granulated sugar honey, maple syrup
2 tbsp orange liqueur triple sec, lemon liqueur
2 tbsp rum rum extract, bourbon
2/3 cup water

Instructions

  1. Step 1: Combine orange juice, sugar, liqueur, rum, and water in a small saucepan. (Tips: Stir continuously to prevent the sugar from sticking to the bottom.)
  2. Step 2: Cook over medium heat until the sugar has dissolved and the syrup is heated through. (Tips: Do not let the syrup boil.)
  3. Step 3: Once the cake is out of the oven, pour the syrup over it slowly, allowing it to absorb fully. (Tips: Place the cake on a large baking sheet to catch excess syrup.)

Chocolate Ganache

Tools and Equipment

  • microwave-safe bowl
  • spoon

Ingredients

Quantity Name Preparation Notes Substitutions
1/3 cup dark chocolate chips milk chocolate, white chocolate
3 tbsp milk cream, plant-based milk

Instructions

  1. Step 1: Warm milk in a bowl in the microwave for 10 seconds. (Tips: Do not overheat to prevent scalding.)
  2. Step 2: Add chocolate chips to the warm milk and stir until smooth. (Tips: If needed, warm in additional 5-second intervals.)
  3. Step 3: Drizzle over the cake before serving. (Tips: Use a spoon or a piping bag for even distribution.)

Nutritional Information

  • Calories: 337
  • Protein:
  • Fat:
  • Carbohydrates:
  • Fiber:
  • Sugar:

Additional Information

Notes: This cake can serve as both a dessert and a lovely addition to a breakfast spread.

Background: Baba au Rhum is a traditional French cake known for its unique preparation and delicious flavor, originally from Eastern Europe and popularized in France in the 18th century.

Geographic Region: France

Seasonality: All year round

Occasion: Special occasions, holidays, gatherings

Recommended Pairings

  • Coffee
  • Port wine
  • Vanilla ice cream

Tags

French Dessert Cakes Raisins Orange Rum Chocolate Yeast Dough Baking Ganache