Baba with Syrup

Ingredients

• 3 cups flour
• 1/2 teaspoon salt
• 1 yeast cake
• 1/2 cup luke warm milk
• 5 beaten eggs
• 1/2 cup Crisco
• 1 tablespoon sugar
• 2 tablespoons currants
• 2 tablespoons sultana raisins
• 2 cups of water
• 1/2 cup sugar
• 2 tablespoons apricot jam
• 1 wineglass rum

Method

1. 1

   Sift flour and salt into a basin, add dissolved yeast in warm milk.

2. 2

   Make a well, pour in beaten eggs, mix for 5 minutes.

3. 3

   Place in a greased basin, cover, and let rise until doubled.

4. 4

   Knead, add sugar, currants, and raisins, then place in a greased mold.

5. 5

   Allow to rise, then bake in a moderate oven for 30 minutes.

6. 6

   For syrup, boil water and sugar, add apricot jam, boil, strain, add rum, and bring to a boil.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 140. The excerpt below is the record exactly as published.

Baba with Syrup Coffee *Baba with Syrup—Sift 3 cups flour and % teaspoon salt into a basin, add 1 veast cake dissolved in % cup luke warm milk; make well in center of flour, pour in 5 beaten eggs, mix with the hand for 5 minutes. Put it into Criscoed basin, spread over with % cup Crisco, cover and put in warm place until it has risen to twice its original size. Knead until elastic, add 1 tablespoon sugar, 2 tablespoons currants, 2 tablespoons sultana rais- ins, knead again. Turn into large Criscoed mold. It should not be more than half full. Allow to rise to top of tin, then bake in moderate oven for 30 minutes. Turn out and a22 pour syrup over it. To make syrup, boil two cups of water with % cup sugar for 10 minutes, then add 2 tablespoons apricot jam and boil 5 minutes. Strain, add 1 wineglass rum

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