Ingredients
- 4 cups all-purpose flour
- 1/3 cup sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon salt
- 1/2 cup butter, cubed
- 1/2 cup milk
- 1/4 cup water
- 3 eggs
- 1 egg yolk
- 1/2 cup dried cranberries
- 1/2 cup chopped candied pineapple
- 1/4 cup dried currants
- RUM SYRUP:
- 1-1/4 cups water
- 2/3 cup sugar
- 1/3 cup spiced rum
- 12 red candied cherries, halved
Directions
- Inside a large bowl, combine 1 cup flour, sugar, yeast and salt. In a tiny saucepan, heat the butter, milk and water to 120-130. Progressively increase dry ingredients beat on medium speed for several minutes. Add eggs, egg yolk and threeOr4 cup flour beat on high for just two minutes.
- Stir within the fruit and enough remaining flour to create a soft dough (dough is going to be sticky). Devote a greased bowl, turning once to grease the very best. Cover with plastic wrap and let increase in a hot place until bending, about 1-1/2 hrs.
- Stir dough lower. Cover with plastic wrap and refrigerate overnight.
- Punch dough lower turn onto a gently floured surface. Shape dough into 24 balls and put in well-greased muffin cups. Cover and let increase in a hot place until bending, about one hour.
- Meanwhile, bring water and sugar to some boil over medium heat. Prepare and stir until sugar is dissolved and mixture is syrupy, about ten minutes. Remove in the heat and awesome to 70 degrees. Stir in rum.
- Bake cakes at 375 for 10-14 minutes or until golden brown. Poke holes in cakes having a fork gradually pour 1 tablespoon rum syrup over each cake. Top each having a cherry half. Let are a symbol of ten minutes before removing from pans. Serve warm. Yield: 2 dozen.
Initially printed as Baba au Rhum Cakes in Taste of Home Christmas Annual Annual 2012, p114