Does anyone have a recipe for Rum BaBas?

Question

I either want the babas or rum cake.

Answer 1

BABA AU RHUM

1/4 c. warm water (105 to 115 degrees)
1 pkg. active dry yeast or 1 cake compressed yeast
1 egg
2 egg yolks
1/4 c. sugar
1/4 tsp. vanilla
1/4 c. melted butter
2 1/4 c. sifted all-purpose flour
Hot water
1 tbsp. sultana raisins
1 tbsp. currants
1 c. sugar
1 (12 oz.) can apricot nectar
1 1/2 tsp. lemon juice
1/3 c. dark rum

Scald milk; cool to lukewarm. Measure warm water into large, warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in milk. Beat egg and egg yolks until thick. Add 1/4 cup sugar; beat well. Add vanilla and butter. Stir egg mixture into yeast mixture. Add flour; beat until smooth. The dough will be soft.
Cover; let rise in warm place (85 degrees), free from draft, about 1 hour or until doubled in bulk. Pour hot water over raisins and currants; let stand 2 minutes to soften; drain well. Beat dough well. Add raisins and currants. Fill greased 2 1/2 inch muffin pan cups a scant half full. Cover; let rise in warm place, free from draft, about 45 minutes or until doubled in bulk.

Bake at 350 degrees for 20 minutes or until golden brown. While babas bake, combine 1 cup sugar and apricot nectar in large skillet. Heat until sugar dissolves. Remove from heat; add lemon juice and rum. When babas are baked, remove from pans and place in hot syrup in skillet. Baste babas with syrup. Let stand in syrup several hours before serving. Serve with whipped cream, if desired.

Makes 18 babas.

Answer 2

i don't but i no a wewbsite that has one