A small yeast cake saturated in hard liquor (usually rum) and syrup and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings but sometimes can be made in larger forms similar to those used for Bundt cakes. The batter for baba is even richer than brioche batter, and includes eggs, milk and butter. I added organic raisins in the batter. It is good to wait for 2-3 days before soaking into liquor and syrup.
The original form of the baba was similar to he babka, a tall, cylindrical yeast case (babka is still cooked in Poland and in Polish communities over the world). The name means “old woman” or “grandmother” in the Slavic languages; babka is a diminutive of baba. The modern baba au rhum, with dried fruit soaking in rum, was invented in the rue Montorgueil in Paris, Frence, in 1835 or before. The original baba was introduced into France in the 18th century via Alsace and Lorraine. This is attributed to Stanisław I Leszczyński, the exiled king of Poland.