Easter Babka

Directions

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   Thoroughly
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   mix
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   3/4
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   cup
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   flour, sugar and undissolved yeast in
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   large
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   bowl.
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   Combine milk and oleo in a pan.
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   Heat over
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    low heat
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    until
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    liquid
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    is warm (oleo does not need to melt), gradually add to dry ingredients and beat 2 minutes at medium speed
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    of
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    electric mixer, scraping bowl occasionally. Add eggs and
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    1/2
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    cup
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    flour or enough flour to make a thick batter.
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    Beat at
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    high
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    speed 2 minutes, scrape occasionally. Add
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    remaining flour and beat 2 minutes at high speed.
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    Cover, let
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    rise
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    in warm
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    place
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    free from draft about 1 hour until bubbly.
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    Stir
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    in fruit
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    and
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    raisins.
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    Turn into greased and floured
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    2-quart
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    tube pan.
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    Let rise, uncovered, for 30 minutes.
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    Bake at 350° for 40 minutes.
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    Before removing from pan, prick
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    surface
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    with
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    fork, pour
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    rum syrup over cake.
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    After absorbed,
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    remove
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    from pan and cool on wire rack.
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    When cool, frost with confectioners sugar frosting.