How to make Baba au Rhum

Why cooks start here

Baba au Rhum belongs to the everyday cooking of Lorraine and Alsace, where its aroma calls everyone to the table. This home version keeps the flavors direct and generous, the way a family cook serves it.

Baba au Rhum finds its roots in the everyday kitchens of Lorraine and Alsace, regions in northeastern France where this rum-soaked cake often makes an appearance after a hearty meal. It's a staple in family cooking, where its inviting aroma signals a comforting conclusion to the day's dining. The experience of a well-made Baba au Rhum is one of indulgent simplicity. Its tender crumb, infused with the warmth of rum, mingles with the richness of whole milk or cream, sugar, and a hint of vanilla. The butter adds a luxurious finish, while the eggs provide a gentle lift, creating a dessert that feels both generous and familiar.