“We had that babka!”
From a box sold in Columbiaville, Michigan.
1 3/4 c. milk, scalded
1 cake of compressed yeast
1 c. sugar
5 1/2 c. sifted flour
1 c. raisins
1 Tbsp. grated orange rind
4 egg yolks
1/2 c. melted butter
1 1/2 t. salt
1 t. vanilla
Scald milk–cool to lukewarm. Add crumbled yeast and 2 T. sugar. Let stand, covered 10 minutes.
Add 3 c. flour and beat until smooth. Cover and let rise until double (40 minutes).
Beat eggs and egg yolk until thick, add sugar gradually beating until thick and lemon colored.
When dough has risen add beaten eggs with sugar, melted cooled butter, salt, vanilla and remaining 2 /12 c. flour. Beat until satiny. Allow to rise until doubled — 1 hour. Add raisins and orange rind.
Mix and pour into greased and bread crumb lined 10″ tube pan. Allow to rise until double.
Bake in 350 deg. oven 40-45 minutes. Cool 15 minutes in pan, then put on cake rack.