Baba Cakes With Apricots Recipe

Beth Asaff
baba cake

Ingredients for Baba Cakes With Apricots Recipe

  • 1 1/2 cups flour
  • 1 tablespoon yeast
  • 1/2 cup lukewarm water
  • 2/3 cup butter
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup apricot marmalade
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar
  • 1/2 cup dark rum


  1. Dissolve the yeast in 1/2 cup water.
  2. Add the dissolved yeast to 1/2 cup of flour. Cover and let rise.
  3. Mix remaining flour with 2/3 cup butter, 2 eggs, 1/2 cup sugar and salt.
  4. Beat thoroughly and add the remaining eggs one at a time while beating.
  5. Continue beating the batter until it is perfectly smooth.
  6. As soon as yeast and flour mixture has doubled its bulk, combine mixtures, beat thoroughly and spoon it into a buttered muffin tin, filling each cup halfway.
  7. Cover the tin and let the batter rise to fill the tops of the cups.
  8. Bake at 350 degrees until golden brown and set in the centers.
  9. Remove the cakes from the muffin tin, cut a circular piece from top of each and scoop out a small amount of the middle of each cake.
  10. Fill the centers with apricot marmalade and replace the circular pieces cut from the tops.
  11. Make the rum glaze to pour over the cakes by mixing together 1/2 cup melted butter with 1/4 cup water, 1 cup sugar and 1/2 cup dark rum.
  12. Pour the glaze over the cakes slowly until it is completely absorbed.
  13. Serve the finished cakes with fresh whipped cream.
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Baba Cakes With Apricots Recipe