A traditional baba au rhum cake is made with yeast dough. By starting with a baking powder leavened cake, this popular French dessert becomes something you can quickly put together. The taste and texture are slightly different than the classic rum cake recipe, but the results are nonetheless lip smacking delicious.

Baba au rhum molds are also called darioles in French. They are basically an oversized thimble and can be used to cook all sorts of things, not just baba cakes. The rum cake recipe that you find here makes just enough batter to fill six one cup individual baba molds.

This is another typical presentation, and the one you will find used in the recipe here. This makes putting the baba au rhum together a snap, because you won't need to fuss with individual servings. The classic savarin mold is not very deep so the baba cake will cook quickly in it. You can also cook other sorts of cakes in savarin molds.

Finally, another popular presentation for babas here in France is to bake them in individual savarin molds. The mini bundt pan pictured here is just the right size to use with this recipe. This mold is just adorable and I can well imagine making all sorts of cute desserts with it.