BABA - Defined with Recipes
Cream Jelly and Baba Molds © 1916 The Epicurean
BABA—A light yeast raised cake containing fruit and almonds, generally served as dessert with a rum sauce.
Baba Cakes— Cakes baked in small moulds; made from a yeast dough mixture to wluch is added butter, sugar, eggs, raisins, and almonds. Served as a pudding with hot sauce.
To one and one-half cups Brioche dough add one-third cup eaeh raisins seeded and cut in pieces, currants, and citron thinly sliced, previously soaked in Maraschino for one hour. Shape, let rise, and hake same as Hum Cakes. Dip in sauce made same as Rum Sauce, substituting Maraschino in place of rum.
Baba Cakes with Apricots
1 1/2 cups flour
1 yeast cake dissolved in 1/2 cup lukewarm water
2/3 cup butter
1/2 cup sugar
1/4 teaspoon salt
Make sponge of one-half cup flour and dissolved yeast cake; cover and let rise. Mix remaining flour with butter, two eggs, sugar, and salt. Beat thoroughly, and add, while beating, remaining eggs, one at a time, then beat until mixture is perfectly smooth. As soon as sponge has doubled its bulk, combine mixtures, beat thoroughly, and half till buttered individual tins. Let rise, and bake in a moderate oven. Remove from tins, cut a circular piece from top of each, and scoop out a small quantity of the inside. Fill centres thus made with Apricot Marmalade, replace circular pieces, aud serve with Wine Sauce.