Baba Rum Baba

Ingredients

• one compressed yeast cake
• half a cup of warm water
• four ounces of flour
• one pound of flour
• six ounces of butter
• two ounces of sugar
• a pint and a half of warm milk
• three eggs
• one wine-glass of rum
• one ounce of currants
• three ounces of raisins
• half an ounce of citron

Method

1. 1

   Dissolve the yeast in warm water and let it stand.

2. 2

   Add flour and more water to make a soft batter.

3. 3

   Let it rise.

4. 4

   In another bowl, mix flour, butter, and sugar.

5. 5

   Stir in warm milk, then add eggs and rum.

6. 6

   Mix well.

7. 7

   Add currants, raisins, and citron.

8. 8

   Let stand for an hour before adding yeast batter.

9. 9

   Fill a buttered mold half full and bake for forty-five minutes.

10. 10

    Pour over it rum before serving and sprinkle with powdered sugar.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 164. The excerpt below is the record exactly as published.

one compressed yeast cake in half a cup of warm water. Let it stand in a warm place for thirty minutes. When the yeast floats to the top, add f our ounces of flour and a little more water to make it a soft batter. Let it stand in a warm place till it rises very light. In another bowl place one pound of flour, six ounces of butter, and two ounces of sugar. Mix thoroughly, and then stir in a pint and a half of warm milk which has been boiled and partiaUy cooled. Next add the three eggs, one after the other, and one wine-glass of rum. Mix well. Add one ounce of currants with three ounces of raisins and half an ounce of citron

Cook this with the app: pantry check, scaling, and the assistant.