For Easter Sunday, as a change from the Incredible Simple Cake we made for St. Patty’s Day, we made a “traditional bread” that involved milk, eggs, leavening, sugar, and rum (as well as fruit and the normal ingredients)
Spousal Unit comes from a Polish family, and since I have almost no ethnic tradition of my own (When asked to write a poem about my roots in high school, I wrote “I bury me feet deep/in mud-deep soil/I walk barefoot through the land/my ancestors farmed…” Ethnicity? Farmer), I tend to borrow his.
So when this recipe – Polish Babka – popped up in my inbox, we just had to try it.
Warning: we ate the entire thing. In one sitting. Um. There’s two of us.
Notes: The candied fruit really added nothing, which is sad, because Rion and I quested for it. We’d double or treble the raisins next time & skip the fruit. And it really does need a full day to soak, and a heavier rum sauce (I added a 1/4 cup of dark rum, what’s this tablespoon crap?).
But really, wow.
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