There are legends about the French rum baba. One such story involves a Polish king. Some credit him with the idea of the rum-soaked cake, but it's difficult to pinpoint the exact origins.

Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.

Enjoy this recipe for a sweet treat popular in Southern Italy. Traditional babà rum cakes, seen in a pastry shop in the historic center of Naples, Italy, February 21, 2024. / Credit: Ivan Romano ...

One of the sweets he sold was Leszczyński’s babka, soaked with rum instead of wine – baba au rhum. Apparently, he was the one to give it the characteristic mushroom shape the cake is known for today.

A cocktail that blends together rum, espresso, cardamom and sugar syrup. The recipe is dedicated to Baba Budan, a sufi saint who smuggled seven types of coffee beans into India back in the 16th ...

The baba au rhum that we know today started life as just a baba ... in Paris in 1730—which you can still visit today—but it would be over a century before rum become canon. More from Robb Report Kanye ...