A light-texture cake made of yeast dough and raisins, soaked with a sugar syrup and rum, brandy or liqueur. A baba is usually baked in a tall mold or in individual molds. When soaked with rum it also called "baba au rum". A savarin is similar to a baba, but a savarin has no raisins and is baked in a ring mold. The center may be filled with a pudding like mixture of fruit.