Rum baba and became a popular Neapolitan specialty under the name "babà" or "babbà". The pastry has appeared on restaurant menus in the United States since 1899, if not earlier. In 1844, the Julien Brothers, Parisian pâtissiers, invented the Savarin, which is strongly inspired by the "baba au rhum" but is soaked with a different alcoholic mixture and uses a circular (ring) cake mould instead of the simple round (cylindrical) form. The ring form is nowadays often associated with the "baba au rhum" as well, and the name "Savarin" is also sometimes given to the rum-soaked circular cake. Rum baba A rum
Rum is also a theory that it comes from the Turkish name for Greeks, "Rum," as some of the earliest rum spirits were distilled by Greek Christians in the eastern Mediterranean. Other etymologists have mentioned the Romani word "rum", meaning "strong" or "potent". These words have been linked to the ramboozle and rumfustian, both popular British drinks in the mid-17th century. However, neither was made with rum, but rather eggs, ale, wine, sugar, and various spices. The most probable origin is as a truncated version of "rumbullion" or "rumbustion". Both words surfaced in English about the same time as rum did