Since we are coming up to Easter weekend, here is a special Polish Baba from the amazingly multicultural East Chicago Centennial International Cookbook, published in 1993 in East Chicago, Indiana. This recipe was contributed by Michalene Reba.

There are a lot of steps, but this kind of brioche dough is fairly foolproof, and the icing, similar to what we use on lebkuchen, is also easy. Ms. Reba tells us this cake freezes well, but one should freeze before icing.

1. 2 envelopes dry yeast
2. 1 cup coffee cream, tepid
3. 6 egg yolks
4. 1 Tb vanilla
5. 1 Tb lemon rind, grated
6. 1/2 cup raisins, steamed
7. 2/3 cup sugar
8. 4 cups sifted flour
9. 1 tsp almond extract
10. 1/4 pound butter, melted
11. 1 cup powdered sugar
12. 1 tb lemon juice or rum

1. Place the yeast in asmall bowl.
2. Add 2 tablespoons sugar and the cream.
3. Stir and let stand for 5 minutes.
4. Add one cup flour, stir and let stand in a warm place until doubled in size.
5. Beat the egg yolks with the rest of the sugar very well.
6. Add the rest of the flour, the yeast mixture, vanilla and almond extracts, and the lemon rind.
7. Knead the dough for five minutes, adding butter in small portions.
8. Knead another five minutes until smooth.
9. Add the raisins and knead some more.
10. Pleace in two bab pans (bread pans) buttered and sprinkled with flour.
11. Place in oven heated to 00 degrees.
12. Cover with clean towel, leave oven door half open, and let stand one hour or until at least doubles in size.
13. Bake in a moderate 350-degree oven for 45 minutes.
14. Cool, remove from pan.
15. Mix powdered sugar, lemon juice or rum, and 1 tablespoon water to make the icing.
16. Spread over the cakes and let drip on the sides.