INGREDIENTS

INSTRUCTIONS

Make sure all ingredients are room temperature. Heat milk in a small
saucepan until hot and cool to lukewarm. Sprinkle yeast over water in
large bowl and stir to dissolve. Add the milk, 1/4 cup sugar, softened
nmargarine, eggs and flour. Beat with electric mixture on low speed
until smooth and blended. ( nothing to knead ). Cover bowel with a
towel and let mixture rise in a warm place till bubbly, about one
hour. Grease and flour mold pan. Stir candied fruit and raisins into
dough. Turn into prepared mold. Cover and let dough rise to almost  top
of pan about 1 hour or so. Bake in a preheated 350 oven about 30  to 40
minutes or tested done and golden. while cake is baking make  rum
sauce. Heat water to a boil and stir in sugar to dissolve. Remove  from
heat and add extract or some rum to taste. Immediately upon  removing
cake from oven, prick top all over with fork and spoon on  rum sauce.
Let cake stay in pan and cool on rack for 1 hour.  Carefully remove and
serve cake warm.  Note 1: for candied fruit haters, use instead some
candied cherries  or well drained and chopped marachino cherries. Note
2: these types  of yeast recipes tend to stale quickly- best eaten
fresh! If not  eaten in a day or so  freeze uneaten portions . From:
Bread-Bakers  Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Joan,"Flour Power" <LIR119@delphi.com> NOTES : Here is
another babka recipe; From my mothers files, and quite old. Old but
delicious nevertheless.

A Message from our Provider:

“Don’t put a question mark where God puts a period.”

Nutrition (calculated from recipe ingredients)
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Calories: 2801
Calories From Fat: 566
Total Fat: 63.9g
Cholesterol: 562.9mg
Sodium: 791.2mg
Potassium: 944.9mg
Carbohydrates: 409.7g
Fiber: 9.4g
Sugar: 178.5g
Protein: 52.8g