Rum baba Rum baba A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a 5 cm tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba includes eggs, milk and butter. The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still baked in Ukraine, Poland and in Ukrainian and Polish
Rum A "ron añejo" ("old rum") indicates a rum that has been significantly aged and is often used for premium products. "Rhum" is the term that typically distinguishes rum made from fresh sugar cane juice from rum made from molasses in French-speaking locales like Martinique. A "rhum vieux" ("old rum") is an aged French rum that meets several other requirements. Some of the many other names for rum are Nelson's blood, kill-devil, demon water, pirate's drink, navy neaters, and Barbados water. A version of rum from Newfoundland is referred to by the name screech, while some low-grade West Indies rums are