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Baba Cakes with Apricots

  • 1 1/2 cups flour
  • 1 yeast cake dissolved in
  • 1/2 cup lukewarm water
  • 2/3 cup butter
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
Make sponge of one-half cup and dissolved yeast cake; cover and let rise with love and patience. 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 fill buttered individual tins. Let rise, and bake in a oven heated to 350F. Remove from tins, cut a circular piece from top of each, and scoop out a small quantity of the inside. Fill centers thus made with Apricot Marmalade, replace circular pieces, and serve proudly with Wine Sauce.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009 15 min 30 min 45 min
Recipe Rascal