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2 cups unsifted flour
1/4 cup sugar
1 pkg active dry yeast
1/2 cup milk
1/4 cup margarine
3 eggs at room temp
1/4 cup mixed candied fruits
1/4 cup seedless raisins
rum syrup

Mix 3/4 cup flour, sugar, and undissolved yeast thoroughly in large bowl. Combine milk and margarine in saucepan; place over low heat until liquid is very warm. Margarine does not need to melt. Add to dry ingredients gradually; beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Add remaining flour and beat at high speed for 2 minutes. Cover; let rise in warm place, free from draft, for about 1 hr or until bubbly. Stir in candied fruits and raisins. Turn into greased and floured 2 qt tube pan; let rise, uncovered, in warm place, free from draft, for 30 minutes. Bake in preheated 350-degree oven for about 40 minutes or until done. Prick surface with fork immediately; pour rum syrup over cake. Let stand until syrup is absorbed. Remove from pan; cool on wire rack. Frost with confectioners' sugar frosting, if desired. Yield: 1 cake.

Rum Syrup Ingredients & Cooking Directions
1/2 cup sugar
1/3 cup water
2 tsp rum extract

Combine sugar, water, and rum extract in saucepan. Bring to a boil.