Rum Baba Cake

Ingredients

• 1 lb flour
• 1 cake compressed yeast
• ½ cup water
• 1¼ cups butter
• ¼ tsp salt
• ½ cup sugar
• 8 eggs
• ½ cup currants, sultanas, or sliced citron

Method

1. 1 Make a sponge by mixing yeast, softened in water, with some flour. Knead into a small ball.
2. 2 Place the dough ball into a saucepan of lukewarm water to proof.
3. 3 In a large bowl, combine the remaining flour, butter, sugar, salt, and 3 eggs. Beat until evenly blended.
4. 4 Add the remaining 5 eggs one at a time, beating well after each addition.
5. 5 When the dough ball rises to the top of the water and is light, remove it and beat it into the egg mixture for several minutes.
6. 6 Beat in the fruit, then turn the mixture into a mold, leaving room for the cake to double in bulk.
7. 7 Let rise in a 68°F environment until nearly doubled in bulk.
8. 8 Bake for 20 to 50 minutes.