Ingredients:

1 cake of fresh yeast
1/3 cup warm milk
2 1/2 cups sifted flour
8 Tblsp softened, unslated butter
2 2/3 cups sugar
6 eggs
5 1/2 cups water
1/2 cup dark rum
Candied fruit for decoration
Whipped cream

In a large bowl, dissolve the yeast in milk. Stir in 1/2 cup of flour, cover and set aside in a warm place to rise for about 30 minutes. Beat 7 tablespoons of butter in a electric mixer. Beat in 2 Tblsp of the sugar and 2 Tblsp of the flour. Beat in eggs one at a time.

Beat remaining flour into the risen yeast mixture, then beat in the butter and egg mixture to make a thick dough like batter. Butter a large Baba (Savarin) or Bundt pan with the remaining Tblsp of butter and then spoon the batter into the mold. The batter should fill the mold about halfway. Cover with a clean cloth and set aside until the dough rises to the top of the mold.

Preheat the oven to 350°F, bake for 40 minutes, until nicely browned on top. While the baba is baking, combine the remaining sugar with water in a saucepan and boil until syrupy and reduced to 3 cups. Remove from heat and stir in the rum.

When the baba is baked, remove it from the oven and carefully spoon warm rum suce over it, allowing it to saturate completely. Cool completely, unmold and decorate with candied fruits and whipped cream before serving.