Bobka Recipe

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   I found this recipe in the complete Jewish cook book.

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   I hope this what you are looking for.

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   In a large bowl thoroughly mix 3/4 c. flour, sugar, and undissolved active dry yeast.

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   Combine lowfat milk and margarine in saucepan.

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   Heat over low heat till liquid is hot.

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   (margarine does not need to heat).

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   Gradually add in to dry ingredients and beat 2 min at medium speed of electric mixer, scraping bowl occasionally.

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   Add in remaining flour and beat 2 min at high speed.

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   Cover; let rise in hot place, free from draft ,till bubbly, about 1 hour.

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    Stir in candied fruit and raisins.

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    Turn into greased and floured 2- qt Turk`s head pan (I don't know what it is ) or possibly tube pan.

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    Let rise ,uncovered, in hot place,for 30 min.

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    Bake in moderate oven ( 350f)

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    about 40 min or possibly till done.Before removing from pan,immediately prick surface with fork.

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    Pour rum syrup over cake.

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    After syrup is absorbed, remove from pan and coolon wire rack.

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    Rum Syrup.

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    1/2 c. sugar 1/3 c. water 2 tsp rum extract bring to a boil in a sauce pan.

* Per serving · 4 servings · Values may vary.

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