Baba a rum/limoncello

Rum Syrup: Boil water, add vanilla and sugar and simmer for 15 minutes. Remove, cool, and add rum.
Limoncello Syrup: Boil water, add sugar, zest, and simmer for 15 minutes. Remove, cool, and add liqueur.
Cake: Dissolve yeast in the milk and water. Add the 1 tablespoon of sugar and 1/4 cup of the flour. Cover with plastic and allow it form a sponge and double in size, just a few minutes.
Place the dry ingredients in a food processor and pulse a few times. Add the sponge and mix on low speed.
On low speed add the eggs 1 at a time.
Add the butter in 2 batches and mix together, then mix on low for *2 minutes- see note .
Note: This will be a very sticky gooey dough!
Preheat oven to 350.
Pour into a very well sprayed bundt pan. Cover with sprayed plastic and allow to double in size in a warm place (on top of pre- heating stove), about 50 minutes.
Bake for 25 minutes at 350.
Loosen the edges with a knife and then rest for 10 minutes.
Loosen edges again and then flip onto tray.
Poke holes with a toothpick and brush mixture on with a brush. Repeat this every now and then until the syrup is gone. Make sure to get edges, sides, and inside the center of the cake.
Serve with Rum or Limoncello flavored homemade whipped cream (Placed in the center of the cake) or like the Neapolitan's do, with Vanilla Custard!