Italian Rum-Soaked Yeast Cake

Step 1

Preheat your oven to 375°F. Lightly butter eight 3-ounce babà molds or a standard muffin tin with non-stick spray — you want just enough to prevent sticking without adding extra flavor.

Step 2

In a small bowl, combine 2.25 teaspoons of instant yeast with 0.75 cup of whole milk that has been warmed to 110°F. Stir gently and let sit for 5 minutes until it becomes foamy — this tells you the yeast is alive and active.

Step 3

In a large mixing bowl, whisk together 2 cups of all-purpose flour and 0.5 teaspoon of fine sea salt. Make a well in the center of the flour and pour in the yeast-milk mixture.

Step 4

Add 4 large eggs one at a time, beating well after each addition with a wooden spoon or electric mixer on medium speed. The dough will be sticky and elastic — this is correct.

Step 5

Add 0.5 cup of softened unsalted butter in 4 pieces, beating well after each addition. Continue beating for about 5 minutes until the dough is smooth, shiny, and pulls away from the sides of the bowl. The butter should be fully incorporated — there should be no streaks.

Step 6

Add 0.25 cup of granulated sugar and beat for another 2 minutes until the dough looks light and fluffy. It will still be quite soft and sticky — do not add more flour.

Step 7

Using a rubber spatula or wooden spoon, divide the dough evenly among your prepared babà molds, filling each one about halfway. The dough will be soft and require gentle coaxing — use wet fingers if needed to ease it into the molds.

Step 8

Set the filled molds on a baking sheet and place them in a warm, draft-free spot to rise for 30 minutes. They should puff to fill the molds and feel light and airy — they will jiggle slightly when you gently shake the pan.

Step 9

Slide the baking sheet into your preheated 375°F oven and bake for 18-22 minutes, until the babà are deeply golden brown on top and a toothpick inserted in the center comes out clean. The tops should sound hollow when tapped with your finger.

Step 10

Remove the babà from the oven and immediately unmold them onto a wire rack. Let them cool for 5 minutes — they will still be warm.

Step 11

While the babà cool, combine 1.5 cups of granulated sugar and 1.5 cups of water in a medium saucepan. Set it over medium heat and stir gently until the sugar dissolves completely, about 3-4 minutes. You should see no grains remaining.

Step 12

Remove the syrup from heat and let it cool to room temperature — about 10 minutes. Stir in 0.5 cup of dark rum and 1 teaspoon of vanilla extract. The syrup should smell richly aromatic with no sharp alcohol burn.

Step 13

Once the babà have cooled for about 5 minutes but are still warm, place them in a shallow dish or bowl. Slowly pour the rum syrup over them, allowing each babà to absorb the liquid gradually — they will expand slightly and become glossy. Let them soak for 5-10 minutes, spooning extra syrup over any dry spots.

Step 14

Transfer each soaked babà to a dessert plate. Top with a generous spoonful of lightly whipped heavy cream and crown with a single maraschino cherry. Serve immediately or at room temperature — the babà are best enjoyed within a few hours of soaking, while they still have texture.