Baba (Rum Cake)
From Gancel's culinary encyclopedia of modern cooking, 1920
A traditional rum cake, best served warm.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 180. The excerpt below is the record exactly as published.
flour % lb., corn starch % lb., cream of tartar V2 ounce, salt and vanilla, whip 1 qt. whites of eggs w. sugar, mix, bake 20 to 25 minutes. Baba, Rum cake: flour lib., butter 10 ounces, yeast V2 ounce, salt, % ounce, sugar % ounce, milk 1 gill, 6 eggs, let rise; mix w. 2 ounces of currants, 2 ounces Smyrna raisins in mould, shape of baba, when cooked dip in syrup w. rum. Beurre, Butter cake: 14 cup butter, 1 cup sugar, 2 eggs, y2 cup milk, 1 y2 cup flour. — 373 — GAN CEL’S CULINARY ENCYCLOPEDIA Breaded, See “Pamire” for divers styles. Brioche, French bun: 1 lb. flour, Yz ounce yeast, 10 ounces butter, % ounce sugar, y2 ounce salt, 8 eggs 1 gill warm water, beat after 5 hours on mold or pastry pan. Brisee, Shattered paste, 1 lb., flour, 12 ounces butter, % ounce salt, 2 egg yolks, water. Bu ns, 1 y2 lbs. flour, y2 ounce yeast, 12 ounce
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