Rich pumpkin rum cake. Baba was introduced into France in the 18th century via Alsace Lorraine. Originally baba was similar to babka, a tall cylindrical yeast cake, but saturated in liquor, usually rum.

Ingredients

10 serv.

butter, to grease pan↗
flour, to dust pan↗
canned pumpkin↗1 cup
eggs↗3
butter, melted↗6 tablespoons
milk↗1⁄3 cup
pumpkin pie spice1 teaspoon
(20 ounce) package poundcake mix1
Sauce
sugar↗6 tablespoons
orange juice↗1⁄2 cup
cinnamon↗1⁄2 tablespoon
rum↗1⁄4 cup

Step-by-step instructions

1
Preheat oven to 325°F.
2
Generously grease a bundt pan and dust with flour, knocking out excess.
3
In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
4
Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
5
Pour batter into prepared pan; bake until golden (1 hour).
6
Cool in pan for 10 minutes, then on rack for 20 minutes.
7
In a saucepan, combine sugar and orange juice.
8
Heat until sugar dissolves, stirring constantly, and mixture boils.
9
Stir in rum and cinnamon, and remove from heat.
10
Baste cake with sauce.

Source: food.com

Original recipe ↗

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