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
Bay rum answer is Yes. The bay laurel, the "bay leaves" in common culinary use, are from a completely unrelated species, "Laurus nobilis", and not the West Indian bay tree. Bay laurel can be used to produce a similar, although not identical, product. Bay rum Bay rum is a type of cologne and aftershave lotion. Other uses include as under-arm deodorant and as a fragrance for shaving soap, as well as a general astringent. It is a distillate that was originally made in Saint Thomas "and probably other West Indian islands" from rum and the leaves and/or berries of the West Indian