Babka
- Sweet bread
- 2
cups all-purpose flour
- 1/3 cup sugar
- 1 package of
FLEISCHMANN'S Rapid Rise Yeast
- 1/2 cup milk
- 1/4 cup butter
or margarine
- 3 large eggs
- 1/4 cup mixed
candied fruits*
- 1/4 cup raisins
- Rum Syrup (recipe
follows)
- Rum Glaze (recipe
follows)
In large bowl,
combine 3/4 cup flour, sugar and undissolved yeast. Heat milk and butter
until very warm (120°F to 130°F). Gradually add to dry ingredients.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2cup flour. Beat 2 minutes at high speed, scraping bowl
occasionally. Stir in remaining flour to make thick batter. Cover; let
rest 10 minutes.
Stir batter down; stir in candied fruits and raisins. Turn into greased
and floured 2-quart tube pan. Cover; let rise in warm, draft-free place
until doubled in size, about 1 1/2 hours.
Bake at 350°F for 35 to 40 minutes, or until done. Before removing
from pan, immediately prick surface with fork. Pour Rum Syrup over cake.
Let stand 10 minutes to allow syrup to be absorbed. Remove from pan;
cool on wire rack. If desired, drizzle with Rum Glaze.
Rum Syrup:
In a saucepan, combine
- 1/2 cup sugar
- 1/3 cup water
- 2 teaspoons
rum extract.
Bring to a boil,
stirring constantly.
Rum Glaze:
In small bowl, combine
- 1 cup powdered
sugar, sifted
- 1 to 2 tablespoons
milk
- ½ teaspoon
rum extract
Stir until smooth.
*If mixed candied fruits are not available, you may substitute 1/4 cup
dried mixed fruits or double the amount of raisins (1/2 cup) in the
recipe. Makes 1 cake
