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Orange Rum Savarin recipe

Orange Rum Savarin.

Named after Brillat-Savarin, a famous 18th-centuryfood writer, this delicious version of the rich yeast cake isstudded with raisins and nuts and soaked with a rum-flavoredorange syrup.

Recipe: Orange Rum Savarin

2 cups all-purpose flour
1 1/4 cups granulated sugar – divided use
1 (1/4-ounce) packages active dry yeast or 2 1/4 teaspoons
1/2 teaspoon salt
1/2 cup (1 stick) butter
1/3 cup skim or low-fat milk
6 large eggs
3/4 cup raisins or currants
1/2 cup chopped nuts
1/2 cup orange juice
1/2 teaspoon rum flavoring

  • In large mixing bowl, stir together flour,1/4 cup of the sugar, yeast and salt. Set aside.
  • In small saucepan over medium heat, heatbutter and milk until warm (120ºF to 130ºF | 50ºCto 55ºC). Add to dry ingredients. Add eggs, one at a time,beating at low speed until blended. At high speed, beat 3 minutesmore. Stir in raisins and nuts. Cover and let rise in warm placeuntil doubled in size, about 1 to 1 1/2 hours. Stir down. Spooninto greased 9 cup fluted tube pan. Cover and let rise in warmplace until doubled, about 45 minutes.
  • Bake in preheated 350ºF (175ºC)oven until lightly browned, and cake tester inserted near centercomes out clean, about 20 to 25 minutes. Cool in pan 10 minutes.Invert onto serving platter.
  • In small saucepan, stir together remaining1 cup sugar and orange juice. Cook over medium-high heat, stirringconstantly, until mixture boils. Remove from heat. Stir in flavoring.With fork, pierce bread at 1-inch intervals. Slowly spoon orangesyrup over bread until absorbed.

    Makes 12 servings.

    Recipe and photograph provided courtesyof the American Egg Board.

    Comment faire un baba au rhum en quelques minutes

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  • Comments

    1 Comment


    Wonderful! Now I have two recipes to try. I will let you know how they go. I think I have enough rum left to make them both! Thank you so much for the help!

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