Baba au Rhum — Cooks Without Borders
Par un écrivain mystérieux
Description
This recipe for the classic French dessert — a glazed, yeasted cake — is adapted from
Crapanzano's original recipe calls for a 10- or 12-cup Bundt pan, with instructions to halve it it you’re using a Savarin mold or smaller Bundt pan. We found a lovely 6-cup Nordic Ware model, and that made a lovely size that serves 6, and adapted the recipe for that size. If you have a larger Bundt pan and bigger crowd, go ahead and double it.
Where shall we go? What shall we cook? Cooks Without Borders is Leslie Brenner's interactive, personal blog about cooking through the world's cuisines. In your kitchen, you're a citizen of the world. Cooks Without Borders features recipes, stories, photographs and cookbook reviews from Leslie Brenner, a cookbook author, former Los Angeles Times Food Editor, and currently restaurant critic at the Dallas Morning News, along with posts and recipes from guest bloggers. © 2015, 2016 by Leslie Brenner.
Crapanzano's original recipe calls for a 10- or 12-cup Bundt pan, with instructions to halve it it you’re using a Savarin mold or smaller Bundt pan. We found a lovely 6-cup Nordic Ware model, and that made a lovely size that serves 6, and adapted the recipe for that size. If you have a larger Bundt pan and bigger crowd, go ahead and double it.
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