Rum Baba is a French dessert from the Lorraine district. It is a small cake made from yeast, milk, eggs and butter. It is served with a Rum sauce which is poured over after the cake is baked. Almost like our South African Malva pudding. It is mainly baked as individuals in mini Bundt cake tins or ‘baba’ moulds. The open area of the moulds is then afterwards filled with Chantilly cream (whipped cream, sugar and vanilla essence/ vanilla pod’s seeds) or whipped cream. It is a bit different from another yeast cake, called the Gugelhupt cake (which is dry and does not have syrup over). The Gugelhupt is originally from Austria and the batter also consists of raisins and blanched almonds and no sauce- where the Rum Baba has no raisins or almonds, but with the Rum sauce. The exiled king of Poland, Stanislaw Leszeynski had the idea of dripping the Gugelhupt cake with Malaga wine(Hungarian wine) because he found the Gugelhupt cake too dry too his taste. The Malaga wine was then replaced by Rum. It is said this is how the Rum Baba was born. We still make it with the Rum, today. Rum baba is something you need time for, therefor I would not suggest you make this recipe if you are in a hurry. It is more time-concerning but definitely worth making if you have plenty of time to perfect it.