|Milk||1⁄2 Cup (8 tbs)|
|Dehydrated yeast||1⁄4 Ounce (1 Envelope)|
|Soft butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||1 Teaspoon|
|Unsifted all purpose flour||2 Cup (32 tbs)|
|Toasted chopped almonds||1⁄2 Cup (8 tbs)|
|Apricot sauce||1⁄4 Cup (4 tbs)|
Scald the milk and cool to lukewarm.
Add sugar and yeast then let stand until dissolved.
Meanwhile, beat the butter, sugar, eggs and flavorings together.
Beat in about 1 cup of the flour, then add the yeast mixture and stir in remaining flour to form a stiff batter.
Butter a small angel-cake pan, 8 x 3 inches, generously and sprinkle bottom and sides with the almonds.
Spread with the batter using two spoons to spread the sticky mixture evenly.
Cover and stand in a warm place for 2 1/2 to 3 hours or until batter fills the pan.
Bake at 375F for 15 minutes, then reduce heat to 350F and bake 10 to 15 minutes longer.
Invert and cool slightly, then loosen edges and remove the pan.
While still hot, stand Baba in the top pan of a 9-inch chafing dish and spoon the hot sauce over the top.
Garnish top of Baba with bits of red cherries or toasted almonds.
Cover with foil and let soak.
About 30 to 40 minutes before serving time, place the top pan over pan of boiling water on the lighted stand and heat gently.
Warm a small ladleful of rum and pour around the Baba.
Set alight, and when flames subside serve in wedges with ice cream and spoonfuls of the pan sauce