Friday, September 30, 2011

Baba au Rhum humminahummina....

If you thought you had a favorite dessert, you need to abandon that preconception right here and now.  Until you've had a melt in your mouth Baba au Rhum, you just haven't lived.

Dare I flatter myself that I may be getting better with the camera???

Mmmmm...soak it in rum, and it can't be that bad, right?  Am I right?  I'm SO right.

This yeasty sweet cake is peppered with rum-soaked dates and covered in a vanilla rum syrup, topped with apricot glaze and finished with a loving dollop of fresh, real vanilla whipped cream. 

This is usually made in a shaped bundt pan, but I thought it was perfect for this Fat Daddio Hemi Muffin pan.  I was right...again:).  This pan lends itself exceptionally well to recipes that call for something to go bottoms-up after baking. 

Ok, yeah, there were orginally six. 
So SUE goooooood...
 I think a pinapple upside down cake would bake up gorgeous in these little hemi cups! 

So, you've seen the pictures you've seen the results.  It's no secret I love this bakeware company - you could be the next proud owner of a Fat Daddio Hemi Muffin Pan.  Be sure to review the rules and good luck to you all!


  1. Gorgeous! I think you are getting better with camera! Oh the yummies that can be made with that...mmmmm.

  2. I shouldn't have looked at those pix right before supper!
    BTW, Amy makes the awesomest cake ever! (Was that a nice enough thing to post?!) _Bobbie

  3. These look scrumptious! I can't wait to taste some of your new goodies!