A bábovka is an extremely popular, traditional Czech bundt cake. One of the reasons for its popularity This is an even simpler version of an already easy, traditional recipe, with a non-traditional flavour. It’s just the sort of thing you can whip up if you have unexpected guests coming over in an hour. It takes just a few minutes to put together and you can spend the baking time cleaning up (i.e. hiding your mess in your closet). The result is a tender, buttery and rich concoction, which goes really great with coffee.
We’ve used rum-soaked raisins in Rum and Raisin Truffles. Use what’s left over (I still had a full jar of raisins that had been soaking in rum for three months) or soak them overnight. Substitute desiccated coconut instead of flour for the cake form for an additional element of flavour.
- 2 cups flour
- ¾ cup sugar
- 1 packet baking powder
- pinch of salt
- 1 cup milk
- 3 eggs
- 1 teaspoon vanilla essence
- 1 cup rum-soaked raisins
- Preheat oven to 180C
- Butter the cake form (or use a spray) and dust with flour or grated coconut
- Combine all dry ingredients in a large bowl.
- In a smaller bowl, combine and mix wet ingredients (except raisins).
- Slowly, stirring constantly, pour the wet ingredients into the dry ingredients. When well-combined, add raisins and stir.
- Carefully pour the batter into your prepared cake form. Bake for 40 minutes or until a toothpick comes out clean.
What did you think? I’d love to hear about other non-traditional flavours in very traditional food.