Beautiful Babka With Rum Sauce Recipe - milk

Method

• Make sure all ingredients are room temperature.
• Heat lowfat milk in a small saucepan till warm and cold to lukewarm.
• Sprinkle yeast over water in large bowl and stir to dissolve.
• Add in the lowfat milk, 1/4 c. sugar, softened nmargarine, Large eggs and flour.
• Beat with electric mix on low speed till smooth and blended.
• ( nothing to knead ).
• Cover bowel with a towel and let mix rise in a hot place until 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 possibly so.
• Bake in a preheated 350 oven about 30 to 40 min or possibly tested done and golden brown.
• while cake is baking make rum sauce.
• Heat water to a boil and stir in sugar to dissolve.
• Remove from heat and add in extract or possibly 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 cold on rack for 1 hour.
• Carefully remove and serve cake hot.
• Note 1: for candied fruit haters, use instead some candied cherries or possibly well liquid removed and minced marachino cherries.
• Note 2: these types of yeast recipes tend to stale quickly- best eaten fresh!
• If not eaten in a day or possibly so freeze uneaten portions .
• Old but delicious nevertheless.
• It requires a 9 inch turks head mold , 9 inch bundt or possibly tube pan.
• the turks head mold pan make this even more special in presentation.
• The turks pan can be bought in kitchen or possibly specialty bakeware stores.Another name for the turks head pan is a Gugel or possibly Kugelhopf pan ( fluted bundt pan so to speak )