Bobka Recipe

Directions

1. 1
   I found this recipe in the complete Jewish cook book.
2. 2
   I hope this what you are looking for.
3. 3
   In a large bowl thoroughly mix 3/4 c. flour, sugar, and undissolved active dry yeast.
4. 4
   Combine lowfat milk and margarine in saucepan.
5. 5
   Heat over low heat till liquid is hot.
6. 6
   (margarine does not need to heat).
7. 7
   Gradually add in to dry ingredients and beat 2 min at medium speed of electric mixer, scraping bowl occasionally.
8. 8
   Add in remaining flour and beat 2 min at high speed.
9. 9
   Cover; let rise in hot place, free from draft ,till bubbly, about 1 hour.
10. 10
    Stir in candied fruit and raisins.
11. 11
    Turn into greased and floured 2- qt Turk`s head pan (I don't know what it is ) or possibly tube pan.
12. 12
    Let rise ,uncovered, in hot place,for 30 min.
13. 13
    Bake in moderate oven ( 350f)
14. 14
    about 40 min or possibly till done.Before removing from pan,immediately prick surface with fork.
15. 15
    Pour rum syrup over cake.
16. 16
    After syrup is absorbed, remove from pan and coolon wire rack.
17. 17
    Rum Syrup.
18. 18
    1/2 c. sugar 1/3 c. water 2 tsp rum extract bring to a boil in a sauce pan.