In the early eighteenth century the Polish king Stanislaw Leszczynski was exiled from his country, whereupon he took up residence in Lorraine, France. There he encountered a cake known as kugelhopf, which he enjoyed but found a bit dry, and accordingly began steeping it in rum before eating it. So delicious was the king’s innovation that he decided to give rum-soaked kugelhopf a new name, one honouring his favourite hero in literature, Ali Baba, famous for speaking the magic words Open, Sesame! In Arabic, Ali Baba’s full name only half of which King Leszczynski bestowed upon the rum cake means elevated Father. Incidentally, the Baba part of this Arabic hero’s name is related to the Aramaic word abba, which in the New Testament is used by Jesus when calling upon his Father, and which is distantly related to the English word papa.
A cake that is leavened by yeast and contains dried fruits, often imbued with the flavors of rum or brandy.
Baba au rhum is a delectable and airy cake that is made from a yeast dough and baked in an individual mold or dariole. This cake is known for its rich texture and is typically soaked in rum syrup after baking, which gives it a distinctive flavor and aroma. Baba au rhum may be served hot or cold as a dessert, making it a versatile and beloved treat for many food enthusiasts. When baked in a large ring mold, it is known as a savarin, and is often served with fresh fruit or whipped cream to create an indulgent and satisfying dessert.