Baba or Wine Cake
This classic Baba or Wine Cake offers a rich and comforting experience, perfect for a special occasion or a delightful treat. The cake's tender crumb and subtle sweetness are enhanced by the addition of fruit, creating a satisfying and elegant dessert. Baked to golden perfection, this cake is a delightful combination of textures and flavors, making it a truly indulgent experience.
Ingredients
- 1 lb All-purpose flour
- 1/2 cup Granulated sugar
- 1 cake Active dry yeast
- 8 Large eggs
- 1/2 cup Water
- 1/2 cup Currants, sultanas, or sliced citron
- 1 1/4 cups Butter
- 1/4 teaspoon Salt
Instructions
- 1Soften the yeast in the water. Add a small amount of flour to knead into a small ball of dough. Knead until elastic. Place the dough ball in a small saucepan of lukewarm water.
- 2In a large bowl, combine the butter, sugar, salt, and three eggs with the remaining flour. Beat with your hand until evenly blended. Add the remaining eggs one at a time.
- 3When the dough ball rises to the top of the water and is light, remove it with a skimmer and beat it into the egg paste. Beat for a few minutes, then beat in the fruit. Turn the mixture into a greased mould or moulds, leaving room for the cake to double in bulk. Let rise in a temperature of 68° F (20°C).
- 4Preheat oven to 350°F (175°C). Bake for 20-50 minutes, or until a toothpick inserted into the center comes out clean.