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Babka with Rum Sauce recipe
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To make Babka with Rum Sauce you will need
Ingredients
| 1/4 | cups | Milk | | 1 | package | Dry yeast | | 1/4 | cups | Warm water | | 1/4 | cups | Sugar | | 1/4 | cups | Margarine; softened | | 3 | | Eggs | | 2 1/3 | cups | Flour; sifted | | 1/4 | cups | Candied fruit; mixed | | 1/4 | cups | Raisins; dark | | | Rum Sauce: | | 1/3 | cups | Water | | 1/2 | cups | Sugar | | 2 | teaspoons | Rum extract | | | Or rum to taste |
Instructions
Make sure all ingredients are room temperature. Heat milk in a small
saucepan until hot and cool to lukewarm. Sprinkle yeast over water in large
bowl and stir to dissolve. Add the milk, 1/4 cup sugar, softened
nmargarine, eggs and flour. Beat with electric mixture on low speed until
smooth and blended. ( nothing to knead ). Cover bowel with a towel and let
mixture rise in a warm place till bubbly, about one hour. Grease and flour
mold pan. Stir candied fruit and raisins into dough. Turn into prepared
mold. Cover and let dough rise to almost top of pan about 1 hour or so.
Bake in a preheated 350 oven about 30 to 40 minutes or tested done and
golden. while cake is baking make rum sauce. Heat water to a boil and stir
in sugar to dissolve. Remove from heat and add extract or some rum to
taste. Immediately upon removing cake from oven, prick top all over with
fork and spoon on rum sauce. Let cake stay in pan and cool on rack for 1
hour. Carefully remove and serve cake warm.
Note 1: for candied fruit haters, use instead some candied cherries or well
drained and chopped marachino cherries. Note 2: these types of yeast
recipes tend to stale quickly- best eaten fresh! If not eaten in a day or
so freeze uneaten portions .
Enjoy your Babka with Rum Sauce
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Mon 14 Jul 2008
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