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Jewish Recipes --> Recipes --> Cake Recipes

Rum-Soaked Babka
serves 8
From Perfect Jewish: a collection of over 100 essential recipes
Recipe Ingredients:
  • 1 tbsp easy-blend dried yeast
  • 2 1/2 cups all-purpose flour
  • 4 tbsp sugar
  • 1/4 tsp salt
  • 2/3 cup warm milk
  • 3 eggs, lightly beaten
  • 4 tbsp unsalted butter or margarine, softened, plus extra for greasing
  • 1 tsp vanilla extract
  • 1 tsp rum extract (optional)
  • 1/2 cup chopped walnuts, pecans, hazelnuts or almonds
  • 1/2 cup raisins or golden raisins, soaked in water for 10 minutes and drained
  • 1/4 cup chopped candied orange or lemon peel
  • slivered almonds for sprinkling

Rum syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 tbsp rum or 2 tsp rum extract

Babka

Stir the yeast, flour, sugar and salt together in the bowl of a standard electric mixer fitted with a dough hook. Make a well in the center. Add the milk and beat on low speed to combine. Gradually beat in the eggs, butter, and vanilla and rum essences for 2 minutes, or until a soft, smooth batter forms (the batter is very soft and spongy, not like a firm bread dough). Cover the bowl with a dish towel and leave to rise in a warm place for 1 - 1 1/2 hours, or until almost doubled in volume.

Generously grease a 9 or 10-inch / 23- or 25 cm kugel pan, fluted cake pan or ring pan. Add the nuts, raisins or golden raisins, and peel to the dough. Beat on low speed to blend. Sprinkle the pan base with slivered almonds. Scrape the dough into the pan and tap gently to distribute evenly. Cover and leave to rise in a warm place for 45 minutes, or until it almost reaches the pan top. Meanwhile, preheat the oven to 350 degrees F/ 180 degree C. Bake for 30-40 minutes, or until puffed, golden, and firm when pressed with a fingertip. Remove to a wire rack and pierce the surface all over with a skewer.

Bring the sugar and water to a boil in a small pan, swirling to dissolve the sugar. Boil for 3 minutes. Remove from the heat. Stir in the rum. Drizzle over the hot cake. Leave to stand until the syrup is absorbed.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods