Rum Punch Baba Recipe

Prepare the Dough

In a bowl, combine warm milk and sugar. Sprinkle yeast over the top and let it sit for 5 minutes until frothy. In a larger bowl, mix flour and salt. Add the yeast mixture, melted butter, and eggs. Mix until combined.

Let it Rise

Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Bake the Cake

Preheat the oven to 350°F (175°C). Grease a baba mold and pour the dough into it. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

Prepare the Rum Soak

In a saucepan, combine water, sugar, and vanilla extract. Bring to a boil until the sugar is dissolved. Remove from heat and stir in the XO rum.

Soak the Cake

Once the baba cake is baked and slightly cooled, pour the rum soak over the cake, allowing it to absorb the liquid.

Make the Sherbet

In a saucepan, combine water, sugar, and lime juice. Boil until sugar is dissolved. Remove from heat and let cool. Stir in the Angostura bitters and heavy cream.

Freeze the Sherbet

Pour the mixture into an ice cream maker and churn according to manufacturer instructions. Freeze until set.

Prepare the Orange Peel

Cut the orange peel into strips, removing any bitter white pith. Blanch in boiling water for 5 minutes, then drain.

Candy the Peel

In a saucepan, combine sugar and water. Bring to a boil and add the blanched orange peel. Simmer for about 30 minutes until translucent. Let cool and dry.