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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (64g) Recipe makes 15 servings |
||
| Calories 259 | ||
| Calories from Fat 130 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.5g | 22% | |
| Saturated Fat 8.7g | 43% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 90mg | 30% | |
| Sodium 204mg | 8% | |
| Potassium 71mg | 2% | |
| Total Carbohydrate 30.4g | 10% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 19.7g | ||
| Protein 3.3g | 6% | |
Easy Baking Powder Babka
By: Lorac
Mar 18, 2005
Posted by request. I have always made a yeast version, which can be very time consuming. I think I will give this one a try. For lucre see Easter Babka.
SERVES 15 , 1 loaf
Ingredients
- 1 cup butter, plus
- 1 tablespoon butter
- 1 1/4 cups sugar
- 4 eggs
- 3 teaspoons baking powder
- 1 1/2 cups flour
- 1/8 teaspoon salt
- 1/8 teaspoon vanilla extract or rum extract or almond extract or lemon extract
- 1/2 cup raisins
Directions
1
Preheat oven to 350°F.2
Grease and flour a babka, bundt or angel food cake pan.3
Cream butter and sugar together.4
Combine flour and baking powder.5
Resume beating while gradually the eggs alternating with the flour mixture.6
Add salt, extract and raisins and mix well.7
Place dough in prepared pan and bake 50-60 minutes (cooking time depends on the type of pan you use).8
Remove from pan when cool and dust with confectioner's sugar or glaze with lucre.
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- Course > Breads
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Eastern > Polish
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
Featured Reviews for This Recipe
From: ChefApril
On Aug 13, 2007
Excellent!!!! I am not lucky with yeast recipes so this allowed me to share a wonderful holiday memory with my kids . Thank You!! I added Almonds, vanilla, and dried cherries, my great Grandma used raisins, rum and almonds so I tried to stay close to that. Not huge on raisins though.
From: Chef #318328
On May 16, 2006
I needed a quick version of this recipe as I did not have the time for the yeast method. I baked in a fluted tube pan and glazed with lucre. I Also added some orange zest to the batter and sprinkled over glaze. My son's history class loved it. (He had to bring in a food reflective of his ethnic decent). My daughter wants me to bake another cake for home!
From: princesslisa of a galaxy far far away
On Apr 17, 2006
Excellent Babka! May I just say that hate using yeast so this is a wonderful alternative to that. Thanks for the post Lorac!
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