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Recipe: Bundt Pan Babka with Rum Syrup

Desserts - Cakes
BUNDT PAN BABKA



"Fragrant, festive and fast! A convenient batter bread. Non-alcoholic rum extract syrup makes Bundt Pan Babka smell fabulous - even days later!"

FOR THE DOUGH:
2-1/4 cups all-purpose flour, divided use
1/3 cup sugar
1 envelope Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter or margarine
3 large eggs
1/3 cup mixed candied fruits
1/3 cup raisins
Rum Syrup (recipe follows)
Powdered sugar (for garnish)

In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt.

Heat milk and butter until very warm (120 to 130 degrees F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed.

Stir in remaining flour to make a stiff batter. Cover; let rest 10 minutes.

Stir batter down; stir in candied fruits and raisins. Turn into greased and floured 10-cup Bundt pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

Bake at 350 degrees F for 30 to 35 minutes or until done. Before removing from pan, immediately prick surface with fork. Pour Rum Syrup over cake. Let stand 10 minutes to allow syrup to be absorbed.

Remove from pan; cool on wire rack. Sift powdered sugar over top of cooled cake.

RUM SYRUP

1/2 cup sugar
1/3 cup water

In a saucepan, combine sugar, 1/3 cup water and rum extract. Bring to a boil, stirring constantly.

Makes 1 cake
Source: Fleishmann's Yeast
MsgID: 0226206
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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