It is a spongy yeast cake that is traditionally baked for Easter Sunday in Poland, Lithuania, Slovakia, Belarus, Ukraine and Western Russia. Darra Goldstein, professor of Russian at Williams College says "babka comes from baba, a very tall, delicate yet rich yeast-risen cake eaten in Western Russia and Eastern Poland." Traditional babka has some type of fruit filling, especially raisins, and is glazed with a fruit-flavored icing, sometimes with rum added.
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| Ours had chopped rum soaked apricots in lieu of raisins. $6 |
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