Ask me where should all the rhum go, my answer is simple. In a cake. In a succulent, moist and mouthwatering Baba au Rhum that I baked on Saturday and that didn’t last until Sunday night. The recipe I got was one I found a long time ago, when I was only 14. My passion for food and cooking had just started then, and this cake was the first I ever baked. My tasters were my parents, my little sister, and my grandparents, and they all loved it. Twelve years later, my soon-to-be husband agreed. They had only one request, more rhum and that’s because rhum lovers won’t ever tell you there is too much rhum in something; thus follow me for an easy and oh-so tasty Baba au Rhum recipe.

What you’ll need:

For the cake:

– 40 cl of Rhum – I personally prefer the Negrita brand (buy the big bottle for those crazy drinkers who might add some)
– 8 eggs
– 16 tablespoons breadcrumbs (i.e. chapelure in French)
– 8 tablespoons flour
– 4 teaspoons baking powder
– 9 tablespoons sugar
– A bit of lemon zest
– 0.5 small coffee cup of cooking oil
– A pinch of vanilla powder (or 1 teaspoon of vanilla encens)

For the Syrup:

– 2 cups of water
– 2 cups of sugar
– 1 tablespoon lemon juice
– 40 cl Rhum

How to make it:

1) Beat the eggs, sugar, vanilla and lemon zest together in a bowl

2) While still beating, add gradually the oil, the flour, the baking powder and the breadcrumbs. Beat until smooth.

3) Pour into a buttered and floured mold and place in the oven for 30 minutes.

HINT: Do not open the oven to check on the cake as it will immediately deflate! 

4) Meanwhile, prepare the syrup. In a saucepan, place the water, sugar and lemon juice (WITHOUT the Rhum) and barely bring to the boil (always mix it while it’s heating for the sugar not to stick at the bottom of the saucepan). Once it’s done, remove it from the fire and add the 40 cl of rhum.
5) When the cake is out of the oven and while it is still very hot, start pouring the syrup all over it until you no longer have syrup in the saucepan. 
TIP: Pouring the syrup over the cake while it’s still hot will ensure a fluffy and moist dessert

Now let the cake completely cool and serve!
You can decorate it with pineapples, fresh cream or anything you like. I chose not to do it to keep the full taste of it.

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