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  Added: Apr 26, 2006  •  Visited (1154)  •  Print version Print this recipe (57)  •  eMail recipe eMail recipe (2)  •  Write review  •  Not rated Rate this recipe
 
Rum-soaked Cake With Currants And Raisins
(Romovaia Baba)
What You Need:
  • 2 packages active dry yeast
  • 1/3 cup sugar
  • 1 cup lukewarm milk (110°F to 115°F)
  • 1 teaspoon salt
  • 4 cups sifted all-purpose flour
  • 8 eggs, lightly beaten
  • ¾ pound plus 2 tablespoons unsalted butter, softened
  • ½ cup dried currants (2 ounces)
  • ¼ cup sultana raisins (1 ounce)

    SYRUP
  • 2 cups sugar
  • 1½ cups water
  • 1 cup dark rum

  • How To Cook:
    1. In a small, shallow bowl, sprinkle the yeast and ½ tea spoon of the sugar over ½ cup of the lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.

    2. Set the bowl aside in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until the mixture has doubled in volume.

    3. In a deep mixing bowl, combine the remaining sugar with the salt and flour. Make a well in the center and pour in the yeast mixture. Add the remaining milk, drop in the eggs and with a large spoon stir the flour into the liquid ingredients. Continue to stir until fairly soft, sticky dough is formed.

    4. Then beat the dough with your hands for about 10 minutes by slap-ping it against the bowl, pulling it up high out of the bowl and letting it fall back on itself as you proceed.

    5. Drape the bowl with a kitchen towel and set it in the warm, draft-free place for 1 hour, or until the dough doubles in bulk. Punch it down and knead in ¾ pound of the softened butter, a tablespoon or so at a time. Knead in the currants and raisins.

    6. With a pastry brush, coat the inside of a 12-cup kugelhof mold with the remaining 2 tablespoons of softened butter. Pat the dough into the mold; it should come about halfway up the sides.

    7. Cover the mold loosely with a kitchen towel and set aside in the warm, draft-free place for about 1 hour, or until the dough has doubled in volume and has risen almost to the top of the pan. Preheat the oven to 400°F.

    8. Bake the cake in the center of the oven for 10 minutes, then lower the heat to 350°F and bake another 35 minutes. Remove from the oven, drape a kitchen towel loosely over the top of the mold and let it rest for 5 minutes.

    9. Run a knife around the inside edge of the mold and turn the cake out into a deep serving dish. Then carefully turn the cake over on the plate.

    SYRUP:
    1. Combine the sugar and water in a small saucepan and, stirring constantly; bring to a boil over high heat.

    2. Cook briskly for 5 minutes, undisturbed, until the mixture forms syrup thick enough to coat a spoon lightly.

    3. Pour the syrup into a bowl, and then stir in the rum.

    ICING:
    1. (optional) 1 recipe white icing

    2. Slowly spoon the warm syrup over the warm cake. With a large spoon, baste the cake every 10 minutes or so with the syrup collecting around the cake.

    3. When all the syrup has been absorbed, you may, if you like, ice the top of the cake with the white icing just before serving.

    To Serve: 10 to 12
    This recipe is also available in:
    Cuisine » Europe » Russian
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Berry » Currant
    Main Ingredient » Berry » Grape & Raisin
    Dish » Cake & Muffins

     

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