FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BABA
a rich rum or kirsch-soaked yeast cake with currants or raisins, traditionally baked in a cylindrical mold.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Polish, pp. 349-351]
is literally, "grandmother," but in food it is a rich Easter bread leavened with yeast and dotted with blanched almond slivers and golden raisins.
it is aand rich with currants.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is the name given to certain sweet leavened cakes having someting of the characteristics of brioches. They are said to have been made famous by king Stanislaus of Poland, who was so very fond of them that he caused them to be made for him during a state visit paid by him to France in the early part of the seventeenth century.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
French cake invented by King Stanislas I of Pland and named after Ali Baba. “Rub baba” flavored with rum; French modification using 'secret' syrup was called brillat-savarin or savarin.
