Apricot rum baba: A classic dessert recipe from 1960

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Apricot rum baba vintage recipe (1)

What a treat for someone with a sweet tooth — an elegant apricot rum baba! Moist and rich and redolent of apricot nectar.

Apricot rum baba vintage recipe (2)

Apricot rum baba

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 6 hours
Total Time: 7 hours 15 minutes

Ingredients

  • 1/3 cup warm water
  • 1 package active dry yeast
  • 1-3/4 cup all-purpose flour, sifted
  • 1/2 cup sugar
  • 1/2 cup softened butter
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 teaspoons grated lemon rind
  • 12 ounces apricot nectar
  • 1 cup sugar
  • 1/4 cup light or dark rum

Instructions

  1. Measure warm water (110-115 F) into medium-sized bowl (cool to lukewarm for compressed yeast); sprinkle or crumble in yeast; stir to dissolve.
  2. Add 1/2 cup flour and 1 tablespoon sugar to yeast mixture; blend.
  3. Let rise in warm place (85 F), away from draft, about 1 hour, or until very light and bubbly.
  4. Cream butter or margarine, remaining sugar, and salt in second bowl; beat in eggs.
  5. Stir in yeast mixture, lemon rind, and remaining flour.
  6. Beat 2 minutes at medium speed with electric mixer.
  7. Turn into well-buttered 1-1/2-quart ring mold.
  8. Let rise in warm place (85 F), away from draft, 45 to 50 minutes, or until doubled in bulk.
  9. Bake in moderate oven (350 F) 35 to 40 minutes.
  10. Remove from mold; cool on wire rack.
  11. Wash and dry mold.
  12. Simmer apricot nectar and sugar 5 minutes; stir in rum.
  13. Pour half into mold; put cooled cake into mold; pour remaining sauce slowly over cake.
  14. Let stand several hours.
  15. Unmold onto plate; decorate with fruits and nuts, if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 79mgCarbohydrates: 58gFiber: 2gSugar: 14gProtein: 7g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Apricot rum baba vintage recipe (2)

YOU MIGHT ALSO LIKE: Chocolate Bacardi rum cake

If you liked this post, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see exclusive retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Check out our books!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.