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 In Austria, a similar rum called "Inländerrum" or domestic rum is available. However, Austrian "Inländerrum" is always a spiced rum, such as the brand Stroh; German "Rum-Verschnitt", in contrast, is never spiced or flavored. The grades and variations used to describe rum depend on the location where a rum was produced. Despite these variations, the following terms are frequently used to describe various types of rum: Unlike some other spirits, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. Most rum is produced from molasses, which is made from