Thursday, August 13, 2009

Dessert First!

What else says summer like petite, spongy citrus towers of cake?

Maybe vodka. On the rocks, of course. With a twist.

But, as usual [and ad nauseum] I digress.

Better Homes & Gardens Meals In Minutes [circa '63] pays homage to Baba with these sweet cakes. You'll find the recipe on page 23.Check Spelling

Baba, by French & Polish definitions, means "old lady." I can picture some sweet grannies nibbling on these cakes while they gossip the day away.

Baby Orange Babas:

1 package yellow cake mix

3/4 c sugar

3/4 c water

3/4 c orange juice [live dangerously & fiberously - go w/the extra pulpy carton]

3 T orange peel cut into thin slivers [white part removed - no zesters allowed, unless you have no respect for the way your baba zested her citrus by hand in the 60s!]

Prepare the batter from cake mix according to the package directions. Place well-greased paper hot-drink cups [I couldn't find any, so in a pinch I used juice glasses and greased them with shortening, liberally] on a baking sheet and spoon in the batter, filling cups half-full.

Bake in moderate oven [375o ] 25 minutes or till done [test with cake tester].

Meanwhile [in your spare time...] make the syrup! Combine sugar, water, orange juice and orange peel. Cook mixture for 5 minutes over low heat on the stovetop.

When cakes are done, cool a minute or two [the cups can be pretty darned hot, page through a mag while you wait], then turn out of cups onto serving plate [a challenge, be warned]. Drizzle immediately with hot orange syrup, soaking the cakes well. Chill. Serve cold with whipped cream. Makes 9 or 10.

Delightful. Refreshing just as BH&G suggested.

See you in a jiffy!



  1. Baba would be proud. Way to zest by hand Heidi my dear!

  2. you cannot hve baabaas without rum!!!!!!

  3. Aha! Rum babas for the holidays! Dandy idea, Anon!