2 tsp sugar
1 cup lukewarm water
2 envelopes yeast
1 cup all purpose flour
1 cup butter
1/2 cup sugar
8 eggs, lightly whipped
2 cups flour
1 tsp salt

Dissolve the sugar in the lukewarm water. Sprinkle the yeast over it and wait 10 minutes, or until it is foaming well.

Stir it and add to 1 cup of flour; mix well. Cover and wait 30 minutes until volume is doubled (at about 83 F, 28 C).

Cream the butter, adding the sugar gradually. Then add the eggs one at a time alternating with the 2 cups of flour and the salt. Continue mixing at low speed (by hand would be better!) until the dough is smooth. Then mix in the flour containing the yeast.

Pour in a greased circular pan (with a central funnel). Cover and let it double in bulk ( from 1/2 hr to 1 hr).

Bake in a preheated oven at 350 F (175 C) for 35 - 40 minutes, or until golden on top. Leave it in the pan to room temperature. Then reverse on a serving dish with a rather high rim.

Sauce:

1 1/2 cups maple syrup
1/3 cup water
1 tsp rum essence.

Bring to a boil the syrup and water, then remove from heat and let it become lukewarm. At this time add the rum essence.

Prick the baba cake with a fork in several places, then sprinkle it with the sauce. It will only absorb a small quantity. This operation has to be repeated until all the sauce is absorbed.

Serve with some whipped cream on the side.