ABA au Rhum
IN- GREDIENTS for good-sized cake. -1 lb. of flour, 6 oz. of butter, 6 eggs, 1/2 oz. of German yeast, 2 oz. of sugar, 1/4 lb. of raisins or sultanas, 1/4 lb. of currants, 2 oz. of candied peel, salt. For sauce, 1/4 pint of rum, 1/2 pot of apricot jam, 4 oz. of sugar, pint of water. AVERAGE COST, 38.
Make a sponge of 1/4 lb. of flour, the yeast, warm water and a little salt. Mix the rest of the ingredients in a large basin, adding the eggs one by one, and beating the mixture thoroughly with the hand till it is light and full of bubbles. When the sponge is risen, which should be in from 1 to 2 hours, mix the two and beat again.
Butter a tin, put in the cake and set to the fire. When it has risen to twice its size, bake it in a good oven and turn it out. make the sauce, boil the water and sugar to a syrup, add the jam and strain, put in the rum, let it get quite hot, and serve poured over the baba.
TIME.-2 hours to rise.
SEASONABLE in winter.
To
