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baba_au_.rhu
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1995-09-27
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From: az302@freenet.carleton.ca (Heather Kelly)
Newsgroups: rec.food.recipes
Subject: Baba au Rhum
Date: 14 Sep 1994 06:15:23 -0400
Organization: The National Capital FreeNet
Message-ID: <356ifr$oj8@junior.wariat.org>
References: <354l2v$fpb@junior.wariat.org>
BABA au RHUM
In small bowl combine: 1 pkt. dry yeast
3 Tbsp. water
1 tsp. granulated sugar
Stir to dissolve. Let sit a few minutes.
In med. bowl combine: 2 eggs
2 Tbsp. granulated sugar
1/4 c. melted butter
1/8 tsp. salt
1 1/2c. all-purp. flour
Mix in: yeast mixture
Mix well. Knead smooth - 4 - 5 min.
Put in greased bowl, cover with saran & a towel & let rise until doubled -
about 1 1/2 hours.
Punch down.. roll in sausage shape & cut into 8 balls. Pressed into
greased Savarin or 9" ring mold.
Cover & let rise until double - about 1 hour.
Bake in lower 1/3 of oven in preheated 375F oven for 15 - 20 min. until
golden.
Turn out onto serving plate with a bit of a lip to it.
When cool, poke holes in cake with fork.
Pour sauce over, basting every once in a while until all is absorbed.
Just before serving (up to 2 hours before):
glaze with 1 c. apricot preserves,
heated and strained.
Add:2 Tbsp. sugar, heat gently to thicken
Decorate with candied fruit if desired. Fill center with whipped cream.
Sauce: 2 c. water
1 c. sugar
1/2 c. dark rum (white is too strong)
Heat gently just to dissolve sugar.