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Baba with Madeira

Prepare a baba cake as described in the foregoing, but do not glaze it. Slit the cake into halves and remove the top piece. Pour a little cold water into a clean pan, adding a little sugar and lemon, and place it on the stove, boiling well for three minutes; then remove and at once add a gill or so of good sherry wine and half that quantity of curacoa. Lay the top part of the cake in a flat-bottomed vessel--a wire basket is recommended, to avoid breaking it, as it can be carefully lowered into the pan. Pour the prepared sauce gradually over it, and let it stand for a couple of minutes, then replace carefully on top of the other half of the cake. Arrange tastefully on a dessert-dish, garnish with candied cherries, the border being decorated with candied pineapple.