Sunday At the Giacomettis

Setting out to make this Baba al Rum recipe was no easy task.  It took 3 separate test recipes to get an accurate resemblence to a classic Neapolitan, spongy cake.  Then the fun really begins.  Which Rum to use?  I took the advice of my Pastry chef uncle, who advised me to always use a good quality liquor.  A little for the recipe, a little for the cook.  All kidding aside, it is the most logical.  I have never understood people who want to buy the least expensive wine or liquor to add to your recipe.  Just remember, if you would not buy it to stock your bar at home, why would you put it in a recipe?  Enough about that, let's get cooking. For this recipe, you will need to either use 8 non stick cups about 2 1/2 inches tall/ about 1-1/2 round.  Any size will do. You can re-use your pans almost immediately.  Don't fill them up to much and you will get 12.  Be sure and watch that cooking time.  Nonsti...