EASY RUM BABAS

1 2/3 cups all purpose flour
1/4 cup granulated sugar
1 pkg active dry yeast
1/2 cup milk
1/4 cup melted butter
3 eggs, room temperature
sweetened whipped cream
Sliced toasted almonds, for garnish, optional
Raspberries, for garnish, optional
RUM SYRUP:
1 cup granulated sugar
1/2 cup dark rum
1/2 cup water

Combine 2/3 cup of lour with sugar and yeast.

In a saucepan, heat milk and butter. Stir in flour mixture.
Beat in eggs, one at a time. Beat in remaining flour to make a smooth batter. Cover. Let rise 1 hour or until doubled.

Stir down. Divide batter between 12 greased baba molds or muffin cups.

Let rise in warm place until batter reaches tops of cups, about 30 minutes.

BAke at 375 degrees F 15 minnutes or until golden.

To prepare syrup, in small saucepan, bring all ingredients to a boil. Stir until sugar is dissolved.

Pierce cakes with fork. Spoon some syrup over warm cakes. Let soak 5 minutes. Turn out onyo plates. Spoon remaining syrup over cakes. Fill with whipped cream. Garnish with berries and almonds, if used.