Title: Beautiful babka with rum sauce
 Categories: Breads, Bread maili
      Yield: 1 Servings
 
    1/4 c  Milk
      1 pk Dry yeast
    1/4 c  Warm water
    1/4 c  Sugar
    1/4 c  Margarine; softened
      3    Eggs
  2 1/3 c  Flour; sifted
    1/4 c  Candied fruit; mixed
    1/4 c  Raisins; dark
           Rum Sauce:
    1/3 c  Water
    1/2 c  Sugar
      2 ts Rum extract
           Or rum to taste
 
  Make sure all ingredients are room temperature. Heat milk in a small
  saucepan until hot and cool to lukewarm. Sprinkle yeast over water in
  large bowl and stir to dissolve. Add the milk, 1/4 cup sugar, softened
  nmargarine, eggs and flour. Beat with electric mixture on low speed
  until smooth and blended. ( nothing to knead ). Cover bowel with a
  towel and let mixture rise in a warm place till 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 so. Bake in a preheated 350 oven about 30
  to 40 minutes or tested done and golden. while cake is baking make
  rum sauce. Heat water to a boil and stir in sugar to dissolve. Remove
  from heat and add extract or some rum to taste. Immediately upon
  removing cake from oven, prick top all over with fork and spoon on
  rum sauce. Let cake stay in pan and cool on rack for 1 hour.
  Carefully remove and serve cake warm.
  
  Note 1: for candied fruit haters, use instead some candied cherries
  or well drained and chopped marachino cherries. Note 2: these types
  of yeast recipes tend to stale quickly- best eaten fresh! If not
  eaten in a day or so  freeze uneaten portions . From: Bread-Bakers
  Archives: ftp.best.com/pub/reggie/archives/bread/recipe