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Baba

INGREDIENTS.

I cake of compressed yeast. 1/2 a cup of water. 10 oz. of butter (11/4 cups). 14 a teaspoonful of salt. 1/2 a cup of sugar. 8 eggs. 1½ a cup of currants, sultanas or sliced citron.

Make a sponge of the yeast, softened in the water, and flour to knead. Knead the little ball of dough until elastic, and put into a small saucepan of lukewarm water. Meanwhile add the butter, sugar, salt and three of the eggs to the rest of the flour, and beat with the hand until all are evenly blended; then add the rest of the eggs, one after another. When the ball of dough rises to the top of the water and is light, remove from the water with a skimmer and beat it into the egg paste; beat for some minutes, then beat in the fruit. Turn the mixture into the mould or moulds, leaving room for the cake to double in bulk. Let rise in a temperature of 68° F. When nearly doubled in bulk, bake from twenty to fifty minutes.