Fruit and rum babas recipe by Anchor Yeast – Food & Home Magazine

Ingredients

• 240g cake flour (2 cups)
• 2ml salt (¼ tsp)
• 60ml castor sugar (4 tbsp)
• 10g Anchor Instant Yeast (1 packet)
• 125ml lukewarm milk (½ cup)
• 125g margarine
• 60ml lukewarm water (¼ cup)
• 2 large eggs, beaten
• 30ml liqueur (2 tbsp)
• <h3>Syrup: </h3>
• 150g sugar
• 250ml water (1 cup)
• grated rind of 1 lemon
• 60ml rum (4 tbsp)
• <h3>Filling: </h3>
• 250ml fresh cream
• 15ml icing sugar (1 tbsp)
• 10ml cocoa powder (2 tsp)
• selection of fresh fruit or tinned fruit
• flaked almonds