Recipe(tried): Baba au Rhum (Rum Soaked Cake) - There are several wonderful gateaux (french cakes). My

There are several wonderful gateaux (french cakes). My favorite is:

BABA AU RHUM (RUM SOAKED CAKE)

FOR THE RAISINS:
3/4 cups raisins
1 1/4 cups rum
FOR THE DOUGH:
1/2 cup butter, softened (plus 1/4 cup melted to coat the molds)
2 teaspoons dried yeast, mixed with 2 Tablespoons warm water
2 1/4 cups bread flour
2 Tablespoons sugar
pinch of salt
4 whole eggs
FOR THE SYRUP:
4 1/3 cups water
2 1/4 cups sugar

FOR THE RAISINS:
Add the raisins to the rum and allow them to plump while you prepare the dough.

Make a well in the flour and add the sugar, pinch of salt, 2 of the eggs and the yeast mixture.

Mix well with a wooden spatula until the ingredients are combined.

Add another egg and mix it in. Add the last egg and mix it in well.

Finally add the softened butter and work the dough until it is elastic.

Add in the raisins, making sure to reserve the rum.

Preheat oven to 400 degrees F.

Brush the insides of 16 dariole molds and divide the dough equally among them.

Leave them in a warm place until the dough has risen to fill the molds. Bake in for 15-20 minutes.

Turn out the babas and allow to cool completely on the rack.

PREPARE THE SYRUP:
Combine the water and sugar in a saucepan and heat to boiling.

Dip the babas into the boiling syrup and leave them submerged until no more air bubbles are released.

Drain and place on a wire rack resting over a dish. When they have cooled slighly, soak them in the remaining rum.

As the rum syrup collects in the dish, spoon it back over the babas.

TO SERVE:
Serve topped with whipped cream and fresh fruit.