RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Babka, Lemon - dairy
Makes 1 cake. 3 cups all-purpose flour 1/2 cup sugar 1 package FLEISCHMANN'S Active Dry or RapidRise Yeast 2 teaspoons grated lemon peel 1/2 teaspoon salt 3/4 cup milk 1/2 cup butter or margarine, cut into pieces 1/4 cup water 3 egg yolks 1 cup raisins Lemon Glaze (recipe follows) In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel, and salt. Heat milk, butter, and water until very warm (120° to 130°F); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in remaining flour. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With RapidRise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.) Stir batter down; stir in raisins. Turn into greased 3-quart tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350°F for 35 to 40 minutes or until done. Invert onto wire rack. Brush warm cake with Lemon Glaze; let cool. Lemon Glaze: In saucepan, combine 1/4 cup sugar, 1/4 cup water, and 2 tablespoons lemon juice. Bring to boil; reduce heat and simmer, stirring constantly, for 3 to 5 minutes or until syrupy. Nutrition information per serving (1/16 of recipe): calories 219; total fat 7 g; saturated fat 4 g; cholesterol 56 mg; sodium 141 mg; total carbohydrate 35 g; dietary fiber 1 g; protein 4 g. Fleischmann's Yeast Copyright © 1996
