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Baba Au Rhum

1 pkg yeast
1 1/2 c all-purpose flour
4 lg eggs
1/4 c sugar
1/8 ts salt
1/2 c margarine; softened

1 c sugar
1/2 c rum
seedless raisins; optional

Place 1/2 cup lukewarm water in a mixing bowl; sprinkle yeast over
water. Let stand 5 minutes to soften.

Add 1/2 cup flour and beat well with electric mixer or rotary mixer.
Beat in the eggs one at a time, then the salt, sugar, and remaining
1 cup flour.

Cover and let rise until light, about 45 minutes.

Beat in the softened margarine or butter, small bits at a time.

Grease deep cupcake tins or pans made especially for babas. Put 1
tablespoon of batter in each tin. Cover and let stand for 10 minutes.

Bake in preheated 400-degree oven until browned. Time will depend
on size of pan you are using. Cool babas.

SAUCE: Boil 1 cup water with 1 cup sugar for 10 minutes. Cool to
lukewarm and add 1/2 cup rum. Dip cooled cakes in this mixture and
pour more sauce around them. Babas are traditionally very moist
with the syrup.

VARIATIONS: Add 1/4 cup raisins to dough when butter is added. Cut
a small circle from top of cake, scoop out a small amount of insides
and fill with marmalade. Replace top. Serve with a tart lemon sauce.


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