Baba-au-Rhum (egg less) | #BreadBakers

The evening is smiling in the brightest and sparkling shades. It is beautiful and transient like the life itself. Soon, it will begin to wear the shades of night. The night will end in the dazzling hues of morning promising another bright day ahead.

From late autumn to winters, we get to see the beautiful winter line once the Sun is down. The hues and colours of the sky are mesmerizing. Sometimes there are a million stars in the sky along with bright streaks and the symphony of shades and hues is just enchanting.

This month, our breadbakers group decided to bake yeasted cakes.
We baked Baba-au-rhum.

Baba-au-Rhum is a rich, flavourful yeasted cake studded with candied citrus peels and black currants and baked in a bundt form, soaked in hot rum syrup and coated with warmed apricot preserve.
In the eighteenth century, an exiled king of Poland soaked a dried cake in an alcoholic drink and thus Baba-au-Rhum originated. 

Now, a famous French yeasted cake, Baba-au-Rhum has complex flavours and is also served with whipped cream, and topped with chopped fruits.

Baba -au-Rhum (Eggless)

Ingredients (Dough)

  • 1 2/3 cup All-purpose flour
  • ½ teaspoon Salt 
  • 5 tablespoons Butter (softened)
  • 1/3 cup Blackcurrants
  • 1 tablespoon Dark Rum
  •  ½ cup Warm milk
  • 2 tablespoons Sugar 
  • 1 ½ teaspoons Yeast
  • 1 tablespoon Candied orange peels (chopped fine)
  • 1 tablespoon Candied Lemon peels (chopped fine)
  • ¼ cup Apricot preserve
  • 1 tablespoon Water 
  • ½ cup Rum syrup (recipe below)

 Filling (optional)

  • 1 cup Heavy Cream 
  • ¼ cup Castor Sugar 
  • ½ cup Strawberries (sliced)

Rum Syrup

  • ½ cup Sugar 
  • 1/3 cup Dark Rum
  • ½ teaspoon Vanilla extract


  1. In a large bowl, whisk together flour and salt. Add softened butter and mix with hands until well incorporated. Keep aside.
  2. In another bowl. Soak black currants in rum.
  3. Heat milk in a saucepan. Add sugar. Stir to dissolve. Add yeast. Stir. Cover and keep for 10 minutes.
  4. Add this yeasted milk in the bowl that has flour.  Stir with a ladle to get a very smooth and soft dough. This is a no-knead dough. Keep mixing with the ladle till you get a smooth dough.
  5. Cover the bowl with a kitchen towel and keep in a dry warm place for 1/2 an hour
  6. In the meantime, generously grease one 5 cup bundt pan with butter. Be sure to coat every crevice of the pan. Or, use a tube pan and grease it with butter.
  7. Drain the currants.
  8. Stir the risen dough and fold in black currants and chopped citrus peels.
  9. Spoon the dough into the prepared pan.
  10. Cover and keep in a warm place for 1 ½  to 2 hours or until double.
  11. Bake for 25 to 30 minutes till golden or a toothpick inserted in the center comes out clean.
  12. Let the cake rest in the pan for 10 minutes before taking out on the cooling rack.
  13. In the meantime, prepare rum syrup.
  14. Take sugar and water in a saucepan and boil till sugar dissolves. Bring it to a rolling boil and turn off the heat.
  15. Take the mixture in a glass jar. Add rum and vanilla extract. Keep aside.
  16. With a spoon, gently pour hot syrup over the cake. Pour half syrup and let the cake absorb before pouring the remaining syrup.
  17. Mix 1/4  cup apricot preserves with 1 tablespoon water and stir over medium heat till slightly runny.
  18. Brush over the cake, and let it trickle down the edges.
  19. Whip the cream till light and fluffy. Stir in caster sugar and whip till peaks form.
  20. To serve, slice the baba, serve with whipped cream and strawberries.

My Tip:

The dough will take longer to rise. Let it rise until double. Add more citrus peels for a greater flavour. You may add golden raisins also.

Linking to BreadBakers-

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.

Follow our Pinterest board right here. Links are also updated each month on this home page.
This month, the Bread Bakers are making yeasted cakes, a theme chosen by Archana of The Mad Scientist's Kitchen

Here are everyone's yeasted cakes:

·  Almond Stollen from Baking Sense
·  Baba-au-Rhum from Ambrosia
·  Chocolate Babka from Sneha's Recipes
·  Cranberry Lardy Cake from Food Lust People Love
·  Drozdzowe from A Day in the Life on the Farm
·  Hartford Election Cake from All That's Left are the Crumbs
·  Orange Yeast Cake from Cooking with Renu
·  Yeasted Lemon Cake from Gayathri's Cookspot
·  Yeasted Orange Cake from The Mad Scientist Kitchen
·  Yeasted Pound Cake from Karen's Kitchen Stories
·  Yeasted Transylvanian Cinnamon Sugar Cake from Sizzling Tastebuds

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  1. baba au rhum is on my to do list for ages. Beautifully made I cannot get my eyes off the baba au rhum but your picures of Himalayas too are awesome. Thanks for joining us in the Bread Bakers edition this month.

  2. Wow! This cake sounds delicious and worth the effort. Gorgeous photos too.

  3. Loved that black currants and candied peel in this yeasted cake, I now feel even I should have added. The came looks scrumptious

    1. Thank You Renu. True, candied peels add a great flavour!

  4. Your cake looks amazing. I've made individual ones, but not a larger one. Love your photos as always!

  5. Your posts are always a feast for the senses. I can almost smell that bread baking.

  6. Baba-au-rhum is truly one of my all-time favorite recipes. I love that the cake itself is no so sweet but the syrup sweetens it up perfectly. Lovely cake!

  7. This is on my to do list, yours look awesome, good to see an eggless version.

  8. aahh Namita - your life out there in the mountains entices me everytime :-)) the cake looks festive and loved the addition of currants..
    - Kalyani

  9. Oh my, your photos are stunning! I have never made a Baba-au-rhum but you have certainly inspired me to try your recipe.

  10. seems like delicious to have this cake with a cup of tea,, yummy

  11. very good blog, very useful for the information and the structure of the writing style, I will come back again for more information