Food and Recipes Recipes Coffee Baba au Rhum 4.0 (2) 2 Reviews This festive, rum-soaked dessert is a major hit at Southern holiday parties. Coffee Baba au Rhum is our shortcut revival of the original sophisticated French confection. You'll earn much-deserved "ooh-la-las" from the crowd when you serve them slices of this rich coffee-and-rum-infused cake. Hint: It tastes even better after a day or so when the flavors have really melded together. By Southern Living Editors Published on September 17, 2018 Print Rate It Share Share Tweet Pin Email Recipe: Coffee Baba au Rhum It's not a Southern holiday season without something that's been decidedly soaked in rum: rum balls, rum cake, rum punch. You name it. This coffee-and-rum cake strikes a certain balance that keeps us from falling asleep on the party porch. . Photo: Photo: Hector Sanchez Hands On Time: 35 mins Total Time: 2 hrs 10 mins Yield: 12 servings Ingredients 6 large eggs, separated 1 1/4 cups granulated sugar 1 teaspoon coffee extract 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon finely ground coffee 1 teaspoon kosher salt 3/4 cup butter, melted 1/2 cup milk 3 cups firmly packed light brown sugar 3 cups brewed coffee 1/2 cup rum* Garnishes: whipped cream, fresh raspberries, powdered sugar Directions Preheat oven to 350°. Whisk together yolks and granulated sugar until mixture is thick and pale (about 2 minutes). Stir in coffee extract. Sift together flour and next 3 ingredients; gently stir into yolk mixture until just blended. Stir in butter and milk until just blended. Whisk egg whites until stiff peaks form. Fold one-third egg whites into yolk mixture. Fold in remaining egg whites. Pour into a well-buttered 10-cup Bundt pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. (Do not remove from pan.) Meanwhile, bring brown sugar and brewed coffee to a boil in a medium saucepan. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Remove from heat; stir in rum. Reserve 2 cups syrup. Return pan to stove top; cook over medium-low heat, stirring occasionally, 15 minutes or until slightly thickened. Pierce cake 10 to 15 times using a skewer. Pour reserved 2 cups thin syrup over cake. Let stand 15 minutes. Invert cake onto a serving platter. Spoon desired amount of thickened syrup over cake. Reserve remaining syrup for another use (such as topping pancakes). *The rum is optional. Replace it with an additional 1/2 cup brewed coffee, if desired. Rate it Print