Baba Cakes

This is my ideal plate. Not only is a pretty pink, it has defined sections, so the food can stay away from each other. This will be important information later. (Note that since this is hubby's granny's depression glass, it's never been used in our house. But it's cool anyway.)

I found this recipe in the Fanny Farmer cookbook, and I was excited. I like yeast risen foods, because they are often lighter than baking powder based cakes. This is the second time I've tried Baba Cakes, and I'm done with them. They aren't terribly difficult to make, as long as you're willing to ignore a bowl on your counter for a long time, like a couple of hours. They also aren't terribly sweet I used half the batter to make baba cakes, and the other half, with flour added, to make a Savarin ring, and can't say either disappeared quickly or enthusiastically. So, here's the recipe, and you can decide to try it - or not!

BABA CAKES

1/2 cup warm water
2-1/2 cups yeast
1/2 cup flour
4 eggs
1/2 cup brown sugar
dash salt
1 cup flour
1/2 cup softened butter

Soften the yeast in the water for 5 minutes, then beat in the 1/2 cup flour with an electric mixer. Beat the eggs in, one at a time, then add the brown sugar, salt and balance of the flour. Beat for 1 to 2 minutes, until combined. Cover the mixing bowl and let the batter rise for about 45 minutes, then beat in the softened butter by the tablespoon. Spoon 1 to 2 tbsp into greased deep muffin pans, and let them rise for 15 to 20 minutes. Bake at 400F for 15 minutes.

Make a syrup of 1 cup water cooked with one cup sugar until thickened. Let it cool, then stir in 1/2 cup run. Dip the tops of the baba cakes into the rum mix, or top with marmalade. I used mine in lieu of shortcakes, topped with some of the strawberries I froze last summer, and fresh whipped cream.(This was my helping. Note that the cakes are at the side of the bowl.)

I made 12 baba cakes, then added 1/2 cup flour to the remaining half of the batter. This I poured into my springform ring pan, and baked for about 20 minutes. Again, they suggest spooning the rum mixture over it. I made a simple glaze and drizzled it on top, then sprinkled praline powder over it. I was less than impressed, because the cake was quite eggy tasting, and not really sweet enough. If you like rum, and are willing to wet your cake, you might well like this.
Now you see my problem. Take a quick peek at my ideal plate again. Then realize that my skin crawls when I see people dunking cookies or donuts. Yes, I have issues; please don't judge me.

Tonight, I take the truck to the lumberyard. Tomorrow, another book sale, and we start building garden beds. Updates some time; happy weekend, everyone!