Fruit Cake (Baba)

Ingredients

• 1 yeast cake
• l/i cup cream
• 4 tablespoons lukewarm water
• l/2 cup butter
• 2 cups sifted flour
• 3 tablespoons powdered sugar
• l/2 teaspoon salt
• 4 eggs
• 4 tablespoons raisins
• 4 tablespoons currants

Method

1. 1

   Dissolve yeast in water and stir in 0.5 cup of flour; beat to a smooth batter, cover and let rise for 30 minutes.

2. 2

   Sift remainder of flour into a bowl, add sugar, eggs, cream, butter, wine, and salt, and beat for 5 minutes.

3. 3

   When yeast batter has doubled in bulk, combine the two mixtures and beat another 5 minutes.

4. 4

   Cover and let rise until doubled in bulk, about 1 hour, then work in fruit.

5. 5

   Butter a 3-pint mold, fill half full with mixture and let rise for 20 minutes.

6. 6

   Bake for 1 hour in moderate oven (350°F).

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 156. The excerpt below is the record exactly as published.

FRUIT CAKE (Baba) 1 yeast cake l/i cup cream 4 tablespoons lukewarm water l/2 cup butter 2 cups sifted flour 4 tablespoons Madeira 3 tablespoons powdered sugar l/2 teaspoon salt 4 eggs 4 tablespoons raisins 4 tablespoons currants

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