Polish Babka Cake

Great recipe for a cake served traditionally on Easter in Poland. Can be served for brunch or as a dessert after dinner with tea or coffee.


Prep Time: 15 minutes  Cook Time: 60 minutes Total Time: 75 minutes


1 package active dry yeast (use fresh east if possible) 

1/4 cup warm water  

1 cup warm milk

4 ounces (1 stick) butter 

3/4 cup sugar 

1/3 teaspoon salt  

1 teaspoon vanilla 

3 egg yolks and 3 large beaten eggs together 

2 cups all-purpose flour 

2 cups oat bran flour 

2 tablespoons lemon zest

½  cup light (golden) raisins 

½ dark raisins  

1 cup rum 

2/3 cup confectioners’ sugar 

2 tablespoons lemon juice 



In a medium saucepan over medium-low heat, scald milk. Add butter and stir until melted. Remove pan from heat and let mixture to cool.

In a small bowl dissolve yeast in warm water, and let sit for 5 to 10 minutes, or until foamy.

In a large bowl, beat eggs, yolks, and sugar until thick, add  the milk mixture, yeast, add flour (a cupful at a time), mix in the vanilla, lemon zest (if using), raisins and mix thoroughly. The dough will be of a thick cake batter consistency.

Heat oven to 350 degrees. Lightly coat a 10-inch rum-cake pan with butter or cooking spray. Pour batter into prepared pan and cover with a damp cloth and let rise until doubled (about 1 hour). Punch down and let rise again until doubled, 45 minutes to 1 hour.

Bake about 40-45 minutes or until toothpick inserted near center comes out clean, or until instant-read thermometer registers 190 degrees.

Cool on a wire rack and dust with confectioners’ sugar before serving or, when cake is cool, drizzle with a mixture of confectioners’ sugar, lemon juice and boiling water.

Comment: Soak the raisins in the rum a few hours before making the cake

Comment: I used 2 cups of oat bran flour and 2 cups of all purpose flour instead of 4 cups of all-purpose flour

Comment: I used two small 7 inch round bundt pan instead of one big pan

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