Caribbean Rum Baba

Allergens

Eggs, Milk

Ingredients

• 1/2 cup all
• purpose gluten
• free flour
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup milk
• 1/2 cup dark rum
• 1/2 cup granulated sugar
• 1 cup pineapple juice
• 1 tablespoon unsalted butter

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour a 9 inch round cake pan.
2. In a large bowl, whisk together the gluten free flour, 1/4 cup granulated sugar, eggs, baking powder, and salt until smooth. Gradually add milk and mix well.
3. Pour the batter into the prepared cake pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan.
4. In a saucepan, combine dark rum, remaining 1/2 cup granulated sugar, and pineapple juice. Bring to a boil, then reduce heat and simmer for 5 minutes or until slightly thickened. Remove from heat and stir in butter until melted.
5. Use a skewer or fork to poke holes all over the cooled cake. Slowly pour the rum pineapple syrup over the cake, allowing it to be absorbed. Refrigerate for at least 1 hour to let the flavors meld.
6. Serve chilled and enjoy the taste of the Caribbean!

Chef’s Insight

To add a tropical twist, use freshly grated nutmeg or cinnamon in the batter for added warmth.

Notes

Serve with a scoop of coconut ice cream for an extra indulgent treat.