Baba With Fruit Recipe

1 pound of flour (4 cups). 1 cake of compressed yeast. 10 ounces of butter (1 1/4 cups). 1/2 cup of scalded milk. 1 tablespoonful of granulated sugar. 8 eggs. 1/4 teaspoonful of salt. 1 cup of fruit.

Make a sponge of the yeast, milk and a little of the flour and set aside to become light. Put the rest of the flour into a mixing bowl, add the butter, softened, but not melted, sugar, salt, and three eggs, and work the whole together until smooth, then add the rest of the eggs, one at a time, and continue beating until all are added and the mixture is very smooth. When the sponge is light, add to the egg mixture, beating (not folding as in brioche) until again smooth; then add the fruit, sultanas or seeded raisins cut in small pieces, citron, candied cherries or other fruit, cut in bits, or cleaned currants. Butter a baba mould and half fill with the mixture. Let rise nearly to the top of the mould, then bake from forty to fifty minutes. Turn from mould, pour on hot rum sauce, baste with the sauce until all is absorbed.

Apricot Sauce

Boil one cup of sugar, half a cup of water, half a cup of apricot jam, and the juice of one lemon five minutes, strain, and use in place of rum sauce.

Savarin Recipe (Modified Baba)

Savarin

1 pound of flour. 5 eggs. 1 cake of compressed yeast. 3/4 cup of scalded milk. 1/4 cup of scalded milk. 3/4 pound of butter. 1 teaspoonful of salt. 2 ounces of candied orange peel, cut fine. 1 tablespoonful of sugar.

Make a sponge of the milk, the yeast, and a little flour, and when light add the rest of the milk, two eggs, salt, butter, and the rest of the flour; beat with a perforated spoon until light, then add the rest of the eggs, one at a time, and beat until very smooth; add the orange peel meanwhile. Butter a fluted cylinder mould, sprinkle with chopped almonds, and half fill with the paste. When the paste has risen to the top of the mould, bake in a moderate oven. When baked turn from the mould, let cool twenty minutes, then pour over a rich syrup, flavored to taste, and serve as a luncheon or dinner sweet.