My grandmother was born in Czechoslovakia and came to this country in 1923. As a young girl, she studied cooking in Vienna. Although she did not cook “professionally,” she did prepare wonderful dishes for our family and friends. More importantly, my grandmother raised and grew most of her food on just two acres of land. My grandfather would go to the store and buy staples, such as coffee beans, flour, salt and sugar. Everything else they grew. She had two stoves in her kitchen, a gas stove and a wood stove, but she preferred to do all her baking and cooking on the wood stove. They also had a summer kitchen and a smoke house on the property.
This recipe is from my grandmother’s kitchen. I still have several of her cooking utensils and tools, which I treasure. Babka is a Czechoslovakian raisin bread that is traditionally served at Easter. It should be baked in a Turk’s Head pan, but a tube pan will do just as well.… Mary Kilburn, former innkeeper
- 4 cups flour
- 1/2 cup sugar
- 2 packages active dry yeast
- 1 cup milk
- 1/2 cup margarine
- 6 eggs at room temperature
- 1/2 cup dark raisins
- 1/2 cup golden raisins
- Rum Syrup:
- 1/2 cup sugar
- 1/3 cup water
- 2 teaspoons rum extract
In a large bowl, thoroughly mix 1-1/2 cups flour, sugar, and dry yeast. Combine milk and margarine in a saucepan. Heat over low heat until liquid is warm. Gradually add to dry ingredients and beat 2 minutes on medium speed with electric mixer, scraping bowl occasionally.
Add eggs and 1 cup flour. Beat at high speed 2 minutes, scraping bowl. Add remaining flour and beat 2 minutes at high speed. Cover. Let rise in warm place for 1 hour.
Stir in raisins. Turn into prepared pan. Let rise in warm place for 1/2 hour. Bake at 350 degrees for 40 minutes. Before removing from pan, immediately prick surface with fork. Pour rum syrup over cake. After syrup is absorbed, remove from pan and cool on wire rack.
Rum Syrup: Combine ingredients in a saucepan and bring to a boil.
Tags: recipe, Babka, cooking, diy