Baba
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INGREDIENTS 1 package active dry yeast
1/2 cup milk, scalded and cooled
1/2 cup sugar
2 cups all-purpose flour
1/2 cup butter, at room temperature
4 eggs
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon mace
1 tablespoon grated lemon peel
1/2 cup raisins, chopped almonds, or chopped candied fruitsDissolve yeast in milk 10 minutes. Add 1 tablespoon of the sugar and 1/2 cup of the flour; mix well. Cover. Let rise until doubled.
Cream butter, gradually adding remaining sugar. Beat until fluffy. Beat in 3 whole eggs, one at a time. Beat in 1 egg yolk; reserve the remaining white.
Mix remaining flour with salt and spices. Beat into butter mixture. Stir in lemon peel and raisins.
Beat yeast mixture into butter mixture. Beat until batter is silky, about 10 to 15 minutes.
Turn into a well-greased and floured 10-inch baba or tube pan. Cover, let rise until tripled in bulk, about 1-1/2 hours.
Beat remaining egg white until foamy. Brush over top of baba. Bake at 350 degrees about 40 minutes, until baba sounds hollow when tapped.
Cool on rack 10 minutes. Remove from pan. Drizzle with icing or brush with honey, if desired.
Makes 1 Baba
BABA AU RHUM - Prepare Baba as directed. Set in cake pan or shallow casserole.
TO PREPARE RUM SAUCE - Boil 1/3 cup water, 1/3 cup sugar and 1/3 cup apricot jam with 1 teaspoon of lemon juice 5 minutes. Add 1/2 cup rum. Bring just to simmering. Pour over Baba. Continue pouring syrup over Baba until all syrup is absorbed.