Step 1 of 16
Baba Au Rhum
In a microwave-safe bowl, heat water in 30-second increments until warm to the touch. Remove from microwave and sprinkle yeast over water. Set aside while the yeast activates.
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Step 2 of 16
Baba Au Rhum
In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, sugar, and lemon zest together.
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Step 3 of 16
Baba Au Rhum
Add the flour and salt to the bowl. Pour in the yeast mixture and mix on medium speed. Scrape down sides of the bowl if necessary.
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Step 4 of 16
Baba Au Rhum
Add the butter one tablespoon at a time, mixing on medium speed after each addition, until the batter is smooth.
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Step 5 of 16
Baba Au Rhum
Spray a bundt pan with nonstick cooking spray.
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Step 6 of 16
Baba Au Rhum
Pour the batter into the bundt pan and smooth into an even layer. Cover with plastic wrap and proof at room temperature for 2 hours. Mixture will not rise very much.
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Step 7 of 16
Baba Au Rhum
Preheat the oven to 400°F.
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Step 8 of 16
Baba Au Rhum
Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, about 30 minutes.
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Step 9 of 16
Baba Au Rhum
In a small saucepan, bring the sugar and water to a boil. Remove from heat and stir in the dark rum and vanilla extract. Set aside.
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Step 10 of 16
Baba Au Rhum
Check to see that cake is done. Remove from oven or add time as needed.
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Step 11 of 16
Baba Au Rhum
Invert the cake onto a wire cooling rack. Use a toothpick or small knife to poke several holes in the top. Return cake to the bundt pan and poke several more holes in the bottom.
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Step 12 of 16
Baba Au Rhum
Pour rum syrup evenly over the cake. Allow to soak for 30-40 minutes. The syrup should soak completely into the cake.
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Step 13 of 16
Baba Au Rhum
In a microwave-safe bowl, heat the water and apricot jam in 30-second increments, stirring with a whisk after each, until melted together.
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Step 14 of 16
Baba Au Rhum
Invert the cake onto a serving plate.
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Step 15 of 16
Baba Au Rhum
Brush the apricot glaze over surface of cake.
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Step 16 of 16
Baba Au Rhum
Serve immediately, or chill and serve at a later time. Cake can be stored in the refrigerator for up to 4 days.