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NEED RECIPE FOR FILLING For Baba Au Rhum Cakes?

I am also looking for the RECIPE to the Filling they put in the Baba Au Rhum Cakes that I love so much. Found them in all the Italian Pastry shops in New England and never thought I would be looking to make my own. Here in Alabama, there are no such shops. The FILLING was REAL THICK and Delicious. Then they put half a cherry on top for decoration. Do YOU have such a Recipe? A pudding mix just doesn’t do it, and I have tried Blancmange from my OLD Fannie Farmer Cookbook but was more of a pudding consistency than the filling in the Baba’s. Thank you all for your help!

is this the one your looking for? here it is..

BABA AU RHUM

Scald 1/4 cup milk; when it has cooled, pour into a large warmed bowl. In the meantime sprinkle 1 package dry yeast into 1/4 cup of very warm water (about 108 to 110 degrees); let bubble and rise. Add to the warm milk.
Add and beat until smooth: 1 tablespoon sugar and 1/2 cup flour. Keep mixing bowl warm and cover. Let batter rise in a warm place until doubled in bulk, about 1 hour.

In another bowl, cream until light 1/2 cup butter (softened) and 1/2 cup sugar. Combine with the yeast mixture. Add and thoroughly blend: 1/2 tsp. salt 1 tbsp. lemon rind, grated (usually 2 lemons) 1 1/2 c. sifted flour

Beat for 5 minutes with an electric mixer at medium speed, or 15 minutes by hand. Pour into a very-well-greased-with-butter 2 quart mold and let rise for 1 hour. Let dough rise to about 1″ or 1 1/4″ from the top of mold, as the dough will rise further in the hot oven.

Lift carefully and put in 350 degree oven for about 40 to 45 minutes, or until slightly brown.

Remove from oven and prick the top well with a fork to allow steam to escape. Turn out right away onto a serving plate which has an upturned edge.

Spoon Baba Sauce over top and sides, gradually, until cake takes up all the sauce. A cooking baster is excellent for this. When all sauce is absorbed, cover the cake with Apricot Glaze. Brush on with a glazing feather, or use a wide bladed knife.

BABA SAUCE:

Make this ahead of time so that it will be room temperature when you are ready to spoon it onto the hot cake.
Boil for 5 minutes and cool: 1 c. white sugar 1 3/4 c. water

Add 4 tablespoons dark Jamaica rum (Myer’s “Jamaica Rum”) when the sauce has cooled.

APRICOT GLAZE:

Use Apricot Jam: 1 cup, strained through a sieve and boiled for about 5 minutes with 1 tablespoon dark rum
NOTES: Cake is better if made the day before serving. Keep in the refrigerator, covered with a dome. Put a cooled sauce on a hot cake. If cake has cooled, heat the sauce before spooning onto cake.

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