Dark rum

Rhum brun

What it is

The story goes that the exiled Polish king Stanislas Leszczynski, finding a kouglof too dry, drowned it in sweet wine; the rum came later, at Stohrer in Paris, and the cake kept the name baba. Colour is not age in rum - caramel is permitted in most origins, so a very dark bottle can be a very young one.

In the kitchen

For a baba, soak at about 55 °C and add the rum to the syrup off the heat: hotter and the crumb collapses while the alcohol leaves anyway. Count roughly 100 ml of rum to a litre of syrup.

Goes with

Vanilla Raisin Dark chocolate Banana Coffee Pineapple Butter Cinnamon

Same species

Cane vinegar Chinese rock sugar Demerara sugar Golden syrup Icing sugar Invert sugar

Also used with

Cacao pulp Cherimoya Chestnut cream Coffee extract Green walnut Key lime

Something wrong here, or missing? Tell us

Alcohol abuse is dangerous for your health. Drink in moderation.