Soak dried fruit in rum, set aside.
Brush baba molds with melted butter.
Heat milk to 115℉, add yeast and sugar. Let sit for 5 minutes.
With mixer on low speed, add eggs, then flour, salt, and remaining soft butter.
Bring mixer up to medium speed, and beat mix for 5 minutes.
Cover bowl and let rise for 1 hour, or when doubled in size.
Preheat oven to 375℉
Make rum syrup.
Drain dried fruit, punch down dough, add fruit, place in molds, and let rise another 50-60 minutes.
Bake cakes for 25-30 minutes. Let cool 10 minutes before tapping out of molds.
Pour rum very slowly on cakes. Brush cakes with warm apricot preserves, mixed with warm water.
Garnish with whipped cream and assorted fresh berries.
