Posted by Tee on October 21, 2001 at 22:53:37:
Here are two varieties:
Babka Rumowa - Rum Baba Set oven temperature to 325°F (165C) and preheat.
Grease Bundt form - (some specialty stores will call it a Babka form) - Sprinkle ½ cup (120ml) chopped walnuts or pecans on bottom of greased form.
In mixing bowl, mix together:
* 18oz. (500g) yellow cake mix * 3 3/4oz. (110g) Instant yellow pudding (Jello brand or similar) * 4 eggs * ½ cup (120ml) cold water * ½ cup, vegetable oil (Wesson or similar) * ½ cup Bacardi dark rum
Pour mixture into form and place in oven. Bake for 1 hour. Allow to cool. When completely cool, invert form on serving plate and remove cake. Poke top of cake, all over. Slowly pour glaze mixture over top and sides. Allow cake to absorb glaze. Repeat until all of glaze mixture is used up.
Prepare Glaze as follows:
* 3 oz (85g) sweet (unsalted) butter. * ¼ cup (60ml) water * ½ cup (120ml) Bacardi dark rum * 1 cup (240ml) granulated sugar Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum.
This cake is very moist and will stay fresh for a couple of weeks, if stored in a cool place, wrapped in plastic foil, or in a plastic bag.
Enjoy! May be served with whipped cream topping, if desired
And here is another:
ROM BABA SPONGE CAKE WITH RUM (serves 6 to 8) Cake ingredients: * 1 envelope active dry yeast * 6 tbs. warm water * 1 tsp. salt * 6 tbs. granulated Sugar * 6 tbs. milk; lukewarm * 1/2 cup butter; melted, then cooled to room temperature * 5 eggs; slightly beaten * 1 orange rind; grated (approx. 2 tbs.) * 3 cups all-purpose flour; sifted
Syrup ingredients: * 1 1/4 cups water * 2 1/2 cups granulated sugar * 1 1/3 cups rum * (non-alcohol substitute: apple juice with 2 tsp. rum extract)
Preparation: 1. Sprinkle the dry yeast over the warm water in a large bowl and stir until the yeast is dissolved. Let stand for 5-minutes. Add salt, sugar, milk, butter, eggs and orange rind to the yeast and mix until batter is smooth.Gradually add the flour to the batter and continue to mix thoroughly until the batter is smooth and shiny.Cover the bowl with a clean, damp kitchen towel and let rise in a warm place until the batter has doubled in volume, approximately 1-hour. 2. Generously grease a ring mold or bundt pan. Beat the risen dough for 2-minutes and then transfer the dough to the baking pan. Let the batter rise, uncovered in a warm place until it has doubled in volume, again.Approximately 30 to 35-minutes. Batter should now reach the top of the mold or pan. 3. Pre-heat oven to 425-F degrees and bake for 25 to 30-minutes, or until a cake tester comes out clean. if necessary, run a knife around the edge of the mold or pan and invert the cake on a rack to cool for at least 15-minutes. 4. Prepare the syrup while the cake is cooling. In a small saucepan, combine the water and sugar. Simmer until the sugar is completely dissolved, approximately 10-minutes. Remove the pan from the heat and cool slightly, then add the rum and stir. 5. Place the cooled cake on a plate and poke holes all over the cake with a skewer or toothpick, then pour the syrup slowly and evenly all over the cake. Let stand. Use a large spoon to baste the cake every 10-minutes with the syrup that collects on the plate. Repeat the process until almost all of the syrup is absorbed, then serve.