Baba with Marsala

Fill a buttered baba mold to half its height with a baba paste (No. 129) without any raisins; set it to rise in a rather mild temperature until the mold is nearly full, then bake it in a moderate oven. As soon as done cut it off even with the top of the mold. Unmold, and pour over a rum syrup, flavored with vanilla and orange peel; drain it well and glaze it with lemon icing (No. 102). Dress it on a very hot dish and fill up the inside of the hollow space with fruits prepared as follows, serving the surplus of them in a sauce-boat:

Preparation of Fruits.—Put in a saucepan a quarter of a pound of well-cleaned sultana raisins (No. 157), two ounces of candied orange peel, two ounces of candied green almonds and two ounces of candied pineapple, the whole to be cut in small three-sixteenths inch squares; two gills of Marsala wine, three gills of syrup at thirty-two degrees, the peel of half a lemon and the peel of half an orange; put the saucepan on the fire and take it off at the first boil.