Baba Napoletano con Rum e Crema Baba Napoletano Rum Cake
From mystic_river1 15 years ago
- 25 minutes to make
- Serves 10
From the people who make Barilla pastas. This recipe is suggested as a Christmas dessert and comes from their web site including the delicious picture. This recipe is from the Naples region. My heritage is Naples and Calabria.
Ingredients
- Rise time as necessary shopping list
- ---------------- shopping list
- 2 cups flour shopping list
- 3/4 teaspoon salt shopping list
- 2-1/2 teaspoons dry yeast shopping list
- 5 tablespoons butter, melted shopping list
- 1/3 cup sugar shopping list
- 6 large eggs (approximately 1 cup), beaten shopping list
- ---------- shopping list
- rum syrup shopping list
- ------------------ shopping list
- 4 cups water shopping list
- 2-1/2 cups sugar shopping list
- 1 cup plus 2 tablespoons rum shopping list
- -------------------------------------------------------------------------------- shopping list
How to make it
- BABA CAKE
- ---------------
- PREHEAT oven to 350º.
- COMBINE all ingredients in a large mixing bowl.
- MIX on low speed until smooth. Place paper liners into a 12 muffin pan (* or use loaf pan). Spoon mixture into pans filling each half full. Let rise in warm place covered until doubled in size.
- BAKE at 350º 20 to 25 minutes or until golden and crispy on the outside.
- COOL completely. Remove
- --------------------------
- RUM SYRUP DIRECIONS
- ------------------------------
- COMBINE all ingredients in a medium saucepan. Bring mixture to a boil. Remove from heat and let cool 5 minutes.
- IMMERSE cakes in syrup for 5 to 10 minutes or until completely soaked. Remove before cakes begin to break.
- SERVE with homemade Italian custard, if desired.
The Rating
Reviewed by 11 people-
JM, we have something similar in Portugal for the Christmas. Thank you for sharing! 5*
gourmetana
in London loved it
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Hello...
A"5"FORK!!!!! recipe~
Thank-you for sharing~
~*~ mj ~*~
mjcmcook
in Beach City loved it
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Mmmm, Love the flavors on this one!
elgab89
in Toronto loved it
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