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  Warm water 1 Cup (16 tbs) (105ᄚ-115ᄚF)
  Active dry yeast 1⁄2 Ounce (2 package)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Egg yolks 6
  All purpose flour 4 1⁄2 Cup (72 tbs), sifted
  Butter/Margarine 1⁄2 Cup (8 tbs), softened (1 stick)
  Seedless raisins 1 Cup (16 tbs) (light or dark)
  Candied peel 1⁄2 Cup (8 tbs), finely chopped (lemon or orange)
  Lemon peel 1 Tablespoon, grated
  Walnuts 1⁄2 Cup (8 tbs), finely chopped
  Butter/Margarine 1 Tablespoon, melted
For glaze
  Confectioners' sugar 2 Cup (32 tbs)
  Golden rum 1 Tablespoon
  Light cream 2 1⁄2 Tablespoon
  Colored crystal sugar 1 Tablespoon

1. Preheat oven to 350F.
2. Lightly grease a 9-by-4-inch tube pan
3. Prepare the glaze by combining the confectioner-€™s sugar, rum and cream in a small bowl.

4. Sprinkle the yeast on to a large bowl filled with warm water and set aside to rise.
5. Add the granulated sugar, salt, egg yolks, and 2 cups of flour to the yeast mixture and beat with a portable electric mixer at high speed till smooth. This will take 4 minutes
6. Add ½ cup butter to the liquid and mix well again
7. Gradually beat in the rest of the flour and mix well with a rubber spatula as the dough will start to come together.
8. Turn this dough out on to a lightly floured surface. Cover with a bowl and let this stand for 10 minutes. Knead the dough after 10 minutes till it is no longer sticky. This will take 10 minutes
9. Place the dough in a large greased bowl and then turn it greased side up. Cover with towel and then let it rise in a warm place free from drafts until it doubles in size. This will take 1-1/2 hours
10. Punch the dough and add the raisins, peels and walnuts and mix well by hand.
11. Turn out the dough onto a floured pastry cloth and shape into a round smooth ball. Use your finger to poke a 1-inch hole in center of dough and place in the baking pan.
12. Brush the top with melted butter, cover with a towel and let it rise again till it has doubled in size and spread out over the top of the pan. This will take 1-1/2 hours. Pop it into a hot oven and bake for 40-45 minutes till done. Remove from the oven and set it on a wire rack for 5 minutes to cool. This cake freezes well if it is wrapped with foil and frozen.
13. Just before serving, remove from the freezer and pop into a hot 400F oven.

14. Serve hot covered with the glaze. Sprinkle on colored sugar if required

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 576 Calories from Fat 156

% Daily Value*

Total Fat 18 g27.5%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 142.6 mg47.5%

Sodium 206.2 mg8.6%

Total Carbohydrates 96 g31.9%

Dietary Fiber 3.5 g14.1%

Sugars 45.7 g

Protein 9 g18.8%

Vitamin A 10.2% Vitamin C 15.6%

Calcium 5.2% Iron 20.2%

*Based on a 2000 Calorie diet

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