Baba al Rhum is a traditional Neapolitan dessert that is soaked in rum syrup. The dough is made with flour, yeast, sugar, eggs, and butter. The dough is baked in a special mold that gives it its characteristic shape. To make the dough, mix flour, yeast, and sugar in a bowl. Add eggs and mix until the dough comes together. Add butter and knead the dough for 10 minutes until it is smooth and elastic. Let the dough rest for 1 hour. Preheat the oven to 350°F. Grease a baba mold with butter. Fill the mold with the dough and bake for 20-25 minutes until golden brown. Remove from the oven and let cool. To make the rum syrup, heat water and sugar in a pan over medium heat. Add rum and cook for 5 minutes. Pour the syrup over the baba and let it soak for at least 1 hour. Serve with whipped cream and fresh fruit.
