Baba Cakes

FOR THE CAKES:

Stir the yeast into the water and let stand for 5 minutes to dissolve. Add ½ cup of the flour and, using an electric beater, mix until combined and the mixture is smooth, about 1-2 minutes. Beat in the eggs, one at a time, beating well after each addition. Add the sugar and salt and the remaining 1¼ cups flour, beating until the mixture is smooth.

Place 2-3 tablespoons of the mixture in each mold, cover and let stand for 45 minutes, or until doubled in bulk. Meanwhile, preheat the oven to 400 degrees. Add the cakes and bake for 20 minutes, or until puffed and golden and when tapped gently they sound hollow. Remove the cakes from the molds and place on a wire rack to cool.

FOR THE GLAZE:

Mix the sugar and water in a small saucepan. Stir over low heat to dissolve the sugar. Bring to a boil and boil for 5-7 minutes, or until reduced by half. Remove from the heat, then stir in the rum. While the cakes are still warm, brush the tops with the glaze.Serve warm or cool with the cream and seasonal berries, if desired.

Your Baba Cakes is ready. Bon appetit!