Beautiful Babka With Rum Sauce

Directions

1. Make sure all ingredients are room temperature. Heat lowfat milk in a small saucepan till warm and cold to lukewarm. Sprinkle yeast over water in large bowl and stir to dissolve. Add in the lowfat milk, 1/4 c. sugar, softened nmargarine, Large eggs and flour. Beat with electric mix on low speed till smooth and blended. ( nothing to knead ). Cover bowel with a towel and let mix rise in a hot place until bubbly, about one hour. Grease and flour mold pan. Stir candied fruit and raisins into dough. Turn into prepared mold. Cover and let dough rise to almost top of pan about 1 hour or possibly so. Bake in a preheated 350 oven about 30 to 40 min or possibly tested done and golden brown. while cake is baking make rum sauce. Heat water to a boil and stir in sugar to dissolve. Remove from heat and add in extract or possibly some rum to taste.
2. Immediately upon removing cake from oven, prick top all over with fork and spoon on rum sauce. Let cake stay in pan and cold on rack for 1 hour.
3. Carefully remove and serve cake hot.
4. Note 1: for candied fruit haters, use instead some candied cherries or possibly well liquid removed and minced marachino cherries.
5. Note 2: these types of yeast recipes tend to stale quickly- best eaten fresh! If not eaten in a day or possibly so freeze uneaten portions .
6. Old but delicious nevertheless.
7. It requires a 9 inch turks head mold , 9 inch bundt or possibly tube pan. the turks head mold pan make this even more special in presentation. The turks pan can be bought in kitchen or possibly specialty bakeware stores.Another name for the turks head pan is a Gugel or possibly Kugelhopf pan ( fluted bundt pan so to speak )