Rum Baba Bundt Cake

 

🍰 Rum Baba Bundt Cake (Serves 12)

Ingredients:

For the cake:

• 125ml whole milk

• 250g strong white bread flour

• 75g golden granulated sugar

• 1 x 7g sachet fast-action dried yeast

• ½ tsp sea salt

• 4 eggs

• 150g unsalted butter, softened, plus extra for greasing

• 50g currants

• 50g dried cranberries

• Zest of 1 large orange

• 100g mixed nuts, roughly choppedPinterest+2Real Food+2Real Food+2Red Star® Yeast+3Real Food+3Real Food+3Pinterest+1Real Food+1

For the syrup:

• 100g golden granulated sugar

• 200ml water

• 125ml dark rumPinterest+2Real Food+2Real Food+2Flaevor+3Real Food+3Real Food+3Pinterest+1Real Food+1

For the topping:

• 200ml double cream

• 200g mixed berries (e.g., redcurrants, blackberries)

• Icing sugar, to dustFlaevor+3Real Food+3Real Food+3

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🧁 Method:

1. Prepare the batter:

   • Warm the milk until it's warm but not boiling.

   • In a large bowl, mix the flour, sugar, yeast, and salt.

   • Add the warm milk and one egg; whisk until combined.

   • Add the remaining eggs one at a time, whisking between each addition.

   • Gradually add the softened butter, whisking until the batter is smooth and shiny.

   • Cover the bowl with clingfilm and leave in a warm place until doubled in size.Real Food+1Real Food+1Real Food+1Real Food+1

2. Incorporate fruits and nuts:

   • Once risen, gently mix the batter to knock out the air.

   • Add the currants, dried cranberries, orange zest, and chopped nuts; mix until just combined.

   • Grease a 2–2.5-litre bundt tin with butter.

   • Pour the batter into the tin, cover with clingfilm, and leave to rise again for about 1 hour.Flaevor+2Real Food+2Real Food+2Flaevor+3Real Food+3Real Food+3

3. Prepare the syrup:

   • In a small pan, combine the sugar and water over low heat, stirring until the sugar dissolves.

   • Increase the heat and simmer for 5–7 minutes.

   • Pour the syrup into a jug and leave to cool.

   • Once cooled, stir in the dark rum.Real Food+1Real Food+1Pinterest+1Real Food+1

4. Bake the cake:

   • Preheat the oven to 180°C (fan 160°C, gas mark 4).

   • Once the dough has risen to the top of the tin, bake for 30–35 minutes, until golden and a skewer comes out clean.

   • Cool in the tin for 10 minutes, then transfer to a wire rack placed over a tray to cool completely.Real Food+1Real Food+1Flaevor+2Real Food+2Real Food+2

5. Soak the cake:

   • Slowly pour the rum syrup over the cooled cake, allowing it to soak in.

   • Lift the cake and dip the bottom into any syrup collected in the tray, if desired.Flaevor+1Red Star® Yeast+1Real Food+1Real Food+1

6. Decorate and serve:

   • Place the cake on a serving plate.

   • Top with softly whipped cream, then decorate with mixed berries and a dusting of icing sugar.

   • Serve any remaining syrup alongside the cake.Real Food+1Real Food+1Pinterest+2Real Food+2Real Food+2

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This Rum Baba Bundt Cake combines the richness of a traditional French yeast cake with the festive flair of a bundt presentation, making it a delightful centerpiece for special occasions.

For detailed step-by-step instructions and visual guidance, refer to the original recipe on Tesco Real Food: How to make a rum baba bundt cake.