wolram said:
B b but i thought you were all way rich, what the heck is baba au rhum?
it sounds like some thing one would dip a babies dummy in when teething.
Ack, no.
"A rum baba or baba au rhum is a small yeast cake saturated in liquor, usually rum, and sometimes filled with cream. It is most typically made in individual servings (about a 2" tall slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes. The term baba is a generic Polish name for a kind of yeast cake, abundant in Polish cuisine.
Legend
The story has it that this pastry was invented by a French chef for exiled Polish King Stanislas Leszczynski in Lorraine in the eighteenth century. According to the legend, the King really enjoyed The Arabian Nights and the dessert's name comes from Ali Baba, one of the book's main characters."
http://en.wikipedia.org/wiki/Baba_au_rhum
recipe
Baba au Rhum
1/2 cup milk
4 teaspoons active dry yeast (1/2-ounce)
2 cups bread flour
3 large eggs
2 teaspoons sugar
Pinch salt
1 teaspoon orange zest
1 teaspoon lemon zest
1 unsalted stick, melted but not hot
Rum Soaking Syrup, recipe follows
1/4 cup dark rum
Sweetened Whipped Cream, accompaniment
Fresh berries, accompaniment
In a small saucepan, scald the milk over medium heat. Remove from the heat and cool to lukewarm (110 degrees F).
In the bowl of an electric mixer, combine the milk, yeast and 1/2 cup of the flour and let sit until foamy. Stir to form a sponge and let rise until doubled, about 20 minutes.
Beating with the paddle attachments, add the eggs 1 at a time, followed by the remaining 1 1/2 cups of bread flour, the sugar, salt, and zests. When a soft dough forms, slowly beat in the butter to make a smooth dough. Let rest for 20 minutes.
Preheat the oven to 375 degrees F. Butter and flour a large baba mold or 9-inch bundt cake pan.
Place the dough in the prepared pan, cover with plastic wrap, and let rise in a warm, draft-free place until it has nearly reached the top of the mold, about 40 minutes.
Place on a sheet pan and bake on the middle rack of the oven for 30 minutes, or until the top of the baba is golden brown and the sides have begun to pull away from the pan slightly.
Remove from the oven and cool on a wire rack for 10 minutes. Set the wire rack over a sheet pan. Using a toothpick or skewer, poke holes all over the top. Pour the warm syrup over the warm cake and let sit until the liquid is absorbed, about 5 minutes.
Turn the baba out onto the wire rack and let drain over the sheet pan for 30 minutes. Slowly drizzle the rum over the top in 2 additions.
Transfer to a cake platter or stand. Serve with the whipped cream and fruit.
Rum Soaking Syrup:
3 3/4 cups water
2 1/2 cups granulated sugar
4 teaspoons lemon zest
2 tablespoons orange zest
1 vanilla bean, split in 1/2 lengthwise and seeds scraped
10 tablespoons dark rum
In a medium saucepan, combine all of the ingredients except the rum. Bring to a boil and stir to dissolve the sugar. Remove from the heat and let stand for 30 minutes. Add the rum.
Strain through a fine mesh strainer and discard the solids. Cover to keep warm for soaking the baba.
Yield: 4 cups
Sweetened Whipped Cream:
2 cups heavy (whipping) cream
2 tablespoons confectioners' sugar
1 teaspoon dark rum
In a large bowl, beat the cream with an electric mixer at medium speed until frothy. Add the sugar and rum and beat until the cream holds soft peaks, being careful not to over beat.
Cover with plastic and refrigerate for up to 1 hour before serving.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24500,00.html
I could always tell what my mom put in the box, she knew my love for baba au rhum and smoked turkey. 
not
