Cold weather is the perfect time for sipping on boozy hot drinks, such as spiked eggnog, a cozy hot toddy, or an adult version of hot chocolate. If you're a fan of the sweet/alcoholic flavor combo ...
One of the sweets he sold was Leszczyński’s babka, soaked with rum instead of wine – baba au rhum. Apparently, he was the one to give it the characteristic mushroom shape the cake is known for today.
Allow the cake to cool in the tin. Invert, remove from the tin. Invert again and cool on a wire rack. Preheat the oven to 180°C. Soak the raisins in the rum for 30 minutes. Drain and save the rum.
Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings ... Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.
For dinner en famille, simply brush the cake with warm apricot jam, perhaps with a bit of rum stirred in. For something a bit fancier, drizzle on the second glaze just before serving.
However, some rums are darkened and flavoured with caramel. Rum is great in cocktails, from classic rum punch to the Mai Tai and Singapore Sling. It is also used in desserts, including cakes ...
Baba rum is soaked in rum ... The version at Veniero’s is imagined as a coffee-soaked sheet cake, with coffee-flavored whipped cream. Taken with a double espresso, it constitutes enough caffeine ...