This Baba au Rhum, with slight adaptations from Barefoot Contessa, is the best. It is light and springy and with the right amount of soaking rum syrup. Not too much to make it soggy; not too little to make it dry; and with a balanced amount of rum. I added some vanilla extract and zest to the cake (lemon, orange or lime but the latter one is my favorite); and I cut down the amount of apricot preserve glaze which was a bit too much. I use a 9 cup savarin ring mold but you can also use a <br />9 cup Kugelhopf pan or even a 6 cup bundt pan. Serve with some fresh whipped cream placed in the hole in the middle of the baba, and top it with some fresh fruits like cut up strawberries, blueberries, pineapples, etc.

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