Polish Cake - Babka
An easier and quicker version of Easter Babka. Denser more cake-like and less complicated if you haven't made bread without a machine. Add the Lucre from the Easter version for a sweeter presentation. Posted by request.
1/2 cup sugar
1/2 cup butter
1 1/4 cups milk, scalded
2 compressed yeast cakes or 2 (1/16 ounce) envelopes active dry yeast
5 cups flour
1 teaspoon salt
4 large eggs
1 tablespoon freshly grated orange rind
1 tablespoon freshly grated lemon rind
1/2 cup almonds, chopped
1 cup raisins
breadcrumbs
1. Scald milk and pour over sugar and butter, Cool.
2. Dissolve yeast in a little of the milk mixture and add back to the rest of the milk mixture Add 1/2 of the flour and beat well.
3. Add salt to the eggs and beat until thick.
4. Add eggs to the flour mixture and mix well.
5. Add remaining ingredients and knead for 15 minutes.
6. Cover and let rise in a warm place free from drafts until doubled in bulk (about 60 minutes.) Place in a well greased tube pan, sprinkled with breadcrumbs and bake at 350°F for 45 minutes.
DominiQue from Poland
Comments
This recipe is a little difficult for me. But it must be very good. I could eat it, but without raisins.
Posted by: Ana Romera | June 14, 2007 10:10 AM
Ihave a sweet tooth and this cake it worth trouble.
Posted by: Toñi | June 14, 2007 10:19 AM
This Cake is little diferent from those made in Spain It is very old Culin recipe and has many calories and a lot of fat
Posted by: luije | June 14, 2007 10:30 AM