Rum baba

Stanislas must actually have loved cakes because he's also associated with the Baba O'Rum.

Or as we say in the UK, Rum Baba.

So the story with this one begins with a cake similar to the Polish babka, but Stanisław apparently said it was a bit dry.

So one of his servants soaked it in alcohol, probably wine, and there we have it.

They read as if somewhat intricate, but any lady who has ever had ice cream made at home, and had the patience to make a Charlotte ruse, need not shrink appalled before these novelties, or fear for a successful result.

Baba is a cake many call for at a confectioner's, yet few, if anyone, attempts to make it at home.

That the recipes generally offered do not lead to success may be one reason, and I offer the following, quite sure, if accurately followed, such a baba will result as never was eaten outside of Paris.

Baba.

One pound of flour, take one quarter of it, and make a sponge with half an ounce of compressed yeast and a little warm water.

set it to rise making a hole in the rest of the flour add to it ten ounces of butter three eggs and a dessert spoonful of sugar a little salt unless your butter salts it enough which is generally the case beat all together well then add five more eggs one at a time that is to say add one egg and beat well then another and beat again and so on until the five are used when the paste leaves the bowl it is beaten enough but not before Then add the sponge to it and a large half ounce of citron, chopped, the same of currants, and an ounce and a half of sultana raisins, seedless.

You may also sprinkle some over it.

If any syrup remains, use it to warm over your cake when stale instead of the sherry.