Piernik Honey Cake - Poland
Babka Rumowa Rum Cake - Poland


Piernik

... submitted by dave
from Chicago, IL

Honey Cake - Poland

Set oven temperature to 3500F (175C) and preheat.
Grease three loaf pans.
Pour into saucepan:

1 cup (240ml) honey
1 cup strong coffee
1 cup canola or vegetable oil
1 teaspoon (5ml) ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Mix together and bring to a boil. Then set aside and allow to cool down to
a warm temperature. In a mixing bowl, beat 3 large eggs with 1 cup (240ml)
of brown sugar and 3 teaspoons (15ml) of baking powder. Slowly add the
warm liquid to the beaten eggs, mixing at slow speed. Add 4 cups (950ml)
of plain white flour (NOT self-raising), and mix thoroughly. Pour the
final mixture into the loaf pans and bake for 45 to 55 minutes, until an
inserted toothpick comes out clean. Remove pans from oven and allow to
cool for 15 minutes. Cut each loaf into 3 layers, spread jam (strawberry,
raspberry or apricot) and then reassemble.


Prepare chocolate frosting as follows:

2 1/2 oz (70g) semi-sweet chocolate
3oz (80g) sweet (unsalted) butter
1/3 cup (80ml) water
1/2 teaspoon (2.5ml) vanilla extract
1 cup (240ml) white granulated sugar

Place into saucepan Stir the chocolate, butter, vanilla and water
together, gradually adding sugar. Bring it slowly to a boil, stirring
constantly. Let it boil for 5 minutes. Let it cool until it becomes a
thick mass, easily spreadable with a knife. Place cakes upside down and
spread chocolate frosting evenly on top and sides. Cool completely in
refrigerator, until the frosting is hard. Wrap in aluminum foil, then in
plastic. May be stored in refrigerator, or cold place for four weeks
before serving.




Babka Rumowa Rum Cake - Poland

1/2 cup (120mL) chopped walnuts or pecans
In mixing bowl, mix together:

18oz. (500g) yellow cake mix
3 3/4oz. (110g) Instant yellow pudding (Jello brand or similar)
4 eggs
1/2 cup (120mL) cold water
1/2 cup, vegetable oil
1/2 cup Bacardi dark rum

Set oven temperature to 3250F (165C) and preheat. Grease Bundt form -
(some specialty stores will call it a Babka form) and sprinkle (120mL)
chopped walnuts or pecans on bottom of greased form. In mixing bowl, mix
together yellow cake mix, Instant yellow pudding, eggs, cold water,
vegetable oil and rum Pour mixture into form and place in oven. Bake for 1
hour. Allow to cool. When completely cool, invert form on serving plate
and remove cake. Prick top of cake, all over. Slowly pour glaze mixture
over top and sides. Allow cake to absorb glaze. Repeat until all of glaze
mixture is used up.

Prepare Glaze as follows:

3 oz (85g) sweet (unsalted) butter.
1/4 cup (60mL) water
1/2 cup (120mL) Bacardi dark rum
1 cup (240mL) granulated sugar


Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes,
stirring constantly. Remove from heat and stir in rum. This cake is very
moist and will stay fresh for a couple of weeks, if stored in a cool
place, wrapped in plastic foil, or in a plastic bag. Enjoy! May be served
with whipped cream topping, if desired.



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