Rum Babà from Naples - An Italian dish (2024)

  • by anitaliandish
  • Posted on October 2, 2020December 23, 2022

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Rum Babà from Naples - An Italian dish (1)
Rum Babà from Naples - An Italian dish (2)
Rum Babà from Naples - An Italian dish (3)

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Any trip to Southern Italy must include the delights of eating a Rum Babà. To miss them would be like going to Rome and skipping the Sistine Chapel or going to Naples without eating a pizza. This rummy, yeasted sponge cake is rich with butter while light and airy at the same time.
Also known as Babà al Rum, it’s told that this dessert originated in France and found its way to the port city of Naples in the 19th century.
This is the basic recipe, but these cakes lend themselves to creative variations. Once cooked, cut the little cake in half and fill with whipped cream or fruit jam. For another option: add currants, candied citrus or dried fruit to the batter. The possibilities are endless.

Note to the chef: To make the classic babà shape, you will need to purchase babà molds. I bought these; they are stainless steel, and they’re easy to work with. After the initial investment, it’s great to know I can make rum babà anytime. (I’m not affiliated with this company, btw).
The babà batter is versatile; for example, use all of the batter in a bundt pan to make a single cake. Also, if you don’t want to buy another kitchen gadget, you can use a regular muffin tin. They will still taste amazing, but won’t have the babà shape with an adorable little brown bonnet.

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Rum Babà

Little yeasted cakes smothered in rum syrup

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Course Dessert

Cuisine Italian

Servings 12 babà

Equipment

Ingredients

Babà dough

  • 2 ¼ cups high protien/bread flour + a bit more for kneading all-purpose works
  • ½ cup butter, softened + 1 Tbsp for greasing
  • ¼ cup milk, warmed to room temp. about 77° F
  • 1 tsp active dry yeast
  • ¼ cup sugar
  • 2 whole eggs
  • 1 egg yolk
  • 1 pinch salt

Syrup

  • 1 ½ cups white sugar
  • ¾ cup water
  • ½ cup rum

Instructions

  • To make the rum syrup: In a saucepan, add water and sugar. Hold the pot handle and gently make circles to distribute sugar and water. Bring to a gentle boil and contiue simmering on low heat for10 minutes. Do not stir. (stirring can cause sugar to crystalize). Cool slightly and then stir in the rum. This is an adult dessert; the alcohol content will be present unless you cook off the alcohol in the rum. To do this, simply add the rum to the saucepan after the thread stage is reached and cook for another minute.

  • To make the babà dough: Mix milk, yeast and ½ cup of the flour until it forms a soft ball of dough. Cover with a kitchen towel and set aside to rise until doubled, about 30 minutes. Cut a little X in the top of the dough, which will dissapear after it has risen.

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  • After the first rise.

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  • Meanwhile, using a hand mixer or stand mixer, cream together sugar and butter. Stir in the whole eggs and yolk. Mix until well blended. Set aside the one egg white for another use.

  • Again using a hand or stand mixer, combine the little ball of yeasted dough, the egg mixture and the rest of the flour. Once a uniform dough is formed, turn out onto a floured board. Knead for 5 minutes until smooth. The kneading is important because you want to develop the gluten. If the dough gets too sticky, dust the board with a bit of flour, little by little as needed.

  • To prepare the babà molds: Spread a thin layer of butter around the inside and bottom of each mold and then dust with flour. You'll need a large cookie sheet to place the molds on when they go into the oven.

  • This dough recipe will fill twelve 3-oz babà molds. If using a scale, put 1.5 oz of dough in each prepared mold or simply fill halfway.

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  • Cover the molds with a kitchen towel and let it rise until doubled or until the dough reaches the top of the mold. It will take about 2 hours.

  • Preheat oven to 350° F. Place the molds on a large cookie sheet, making sure there is at least 2 inches between each mold. If they are too close together, the centers will not cook completely.

  • Cook for 30 minutes until the tops are a rich dark brown.

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  • Let the babà cool to the touch and remove from molds to cool completely. The cakes should come out very easily. If they stick a bit, you can nudge them out with a little rubber spatula.

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  • When ready to serve, Stand the babà upright on a serving tray and drizzle the rum syrup over the top until it runs down the sides and makes a little pool on the bottom. Serve right away. Add a spoonful of fruit jam, whipped cream or a dab of Mascarpone cheese.

    You can make the babà cakes ahead of time and store in the fridge for a few days or in the freezer for one month. Then, when ready to serve, drizzle on the rum syrup.

Keyword dolce, Rum baba

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Want some more boozy desserts?
Poached stone fruit and Peaches marinated in Moscato
Zabaglione – Italian cream

Rum Babà from Naples - An Italian dish (2024)

FAQs

How much alcohol is in a rum baba? ›

Even though Rum Babas are created using syrup made from rum, which must have an alcohol content of around 37.5% ABV to be sold in the UK, the finished dessert contains very little to no alcohol. This is because the majority of the alcohol used to make Rum Babas is evaporated when the syrup is brought to a simmer.

What is baba in Naples? ›

Babà al rum are delicious sponge cakes soaked in a sticky, citrus-scented boozy syrup. Although Italians often link babà with the city of Naples, this much-loved dessert actually originated in the eighteenth century in Central Europe, namely in the Duchy of Lorraine.

What does baba in Italian mean? ›

Don't be surprised, therefore, if a Neapolitan wants to compliment you on your sweet and helpful character, he will say “si nu' babbà” (you are a baba) and the same can also be said of a particularly charming object or a marvellous view.

Why is it called rum baba? ›

The name means 'old woman' or 'grandmother' in most Slavic languages; babka is a diminutive of baba. The modern baba au rhum (rum baba), with dried fruit and soaked in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.

Can you get drunk from rum baba? ›

However, if you have something like a rum cake soaked in rum after preparing and before serving, or liquor filled candies, yes the alcohol can have an intoxicating effect. However if you eat enough to get you “drunk” you may end up rather sick from all the sugar and other stuff with it.

What is another name for rum cake? ›

What Is Rum Cake? Otherwise known as black cake, this dessert captures the essence of rum in a delicious way.

Why is Baba called Baba? ›

Baba ("father, grandfather, wise old man, sir") is a Persian honorific term, used in several West Asian, South Asian and African cultures. It is used as a mark of respect to refer to Hindu ascetics (sannyasis) and Sikh gurus, as a suffix or prefix to their names, e.g. Sai Baba of Shirdi, Baba Ramdevji, etc.

Is Baba Italian or French? ›

Also known as Babà al Rum, it's told that this dessert originated in France and found its way to the port city of Naples in the 19th century. This is the basic recipe, but these cakes lend themselves to creative variations.

Can you still get rum babas? ›

Yes, we provide many stores, deli's, restaurants and bars around a number of our locations we visit and locations we do not visit!

How to eat babà? ›

Eating babà is very easy! You don't necessarily need a plate and a fork, but you could just eat it with your hands. That's why it's also part of the menu of Neapolitan street food. You can eat the babà for breakfast with coffee in a bar or as a short break during your visit in Naples.

What does it mean when a girl calls me Baba? ›

Here's the real meaning of Baba: "Baba can mean three things, Father with a loving undertone. Like little girls calling their father 'daddy', People in relationship call each other baba, like baby or boo, babe, love or sweetie." Baba is a Persian and Middle Eastern languages.

What does Baba mean in slang? ›

father: used by some South Asians to show respect to an older man. used by some South Asians when talking to a friend or a child, especially a man or boy. SMART Vocabulary: related words and phrases. Family: informal names. bro.

What is the history of the baba Naples? ›

The babà as we know it today was originally a naturally leavened cake from Poland (babka ponczowa), passed through France before arriving in Naples. It is said that Stanislaus Lesczynski, king of Poland from 1704 to 1735, invented it by accident in the early eighteenth century.

What is the meaning of baba in food? ›

Baba (Chinese: 粑粑, pinyin: Bābā) is a type of thick, round, heavy bread that is prepared either plain or with various fillings by the Naxi people of north-western Yunnan, China. It can be sweet or savory.

Where can I get rum babas? ›

Bonne Maman Rum Baba Sponge Cake 2x140g | Sainsbury's.

How strong is Bumbu rum? ›

This is Bumbu, and this is a 35 percenter. So, not officially a Spiced Rum, this is Rum based spirit drink, however, the only bone of contention for me, if you are producing a 35% spirit-based drink, then don't price it as a premium Rum.

How much alcohol is in a shot of rum? ›

In the United States, one "standard" drink (or one alcoholic drink equivalent) contains roughly 14 grams of pure alcohol, which is found in: 12 ounces of regular beer: about 5% alcohol by volume (ABV) 5 ounces of wine: about 12% ABV. 1.5 ounces of 80-proof liquor (vodka, rum, tequila, etc): about 40% ABV.

How much alcohol is in Bumbu rum? ›

Although it is noted as being a rum, it is only 35% ABV so is really a rum based spirit drink. Once again the EU countries are extremely lax about the classification of this “rum”. So it is easily passed off as being a rum. Even if EU law defines it isn't.

What is the strongest alcohol in rum? ›

How strong is it and where Sunset rum made? The strongest Rum on the list St Vincent's Sunset Rum has an alcohol strength of 84.5% ABV. This White Rum is molasses based and distilled using the column still method.

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