3/4 c. warm water (105 to 115 degrees)
2 pkg. active dry yeast
1/4 c. sugar
1 tsp. salt
6 eggs
3 3/4 c. flour (sifted all-purpose)
3/4 c. soft butter
1/2 c. finely chopped lemon
1/4 c. currants (or seedless raisins) Lightly grease a 10-inch tube pan. Sprinkle yeast over warm water in large bowl of electric mixer; stir until dissolved. Add sugar, salt, eggs and 2 1/4 cups of flour. At medium speed, beat 4 minutes or until smooth, scraping side of bowl and guiding mixture into beater with rubber scraper. Add butter, beat 2 minutes or until very well mixed. At low speed, beat in rest of flour, beat until smooth - about 2 minutes. Stir in lemon and currants (or raisins). Batter will be thick. Turn batter into prepared pan spreading evenly. Cover with towel. Let rise in warm place, free from drafts (1 hour and 10 minutes or until Baba has risen to within 1/2 inch of top of pan). Meanwhile, preheat oven to 400 degrees. Gently place Baba on oven rack (do not jar). Bake 40-45 minutes or until deep golden brown and cake tester inserted in center comes out clean. RHUM SYRUP: 2 1/2 c. sugar
1 med. unpeeled orange (sliced crosswise)
1/2 unpeeled lemon (sliced crosswise)
1 to 1 1/2 c. light rhum APRICOT GLAZE: 1 c. apricot preserves
1 tsp. grated lemon peel
2 tsp. lemon juice In medium saucepan combine sugar with 2 cups water. Bring to a boil, stirring until sugar is dissolved. Boil uncovered for 10 minutes. Reduce heat, add orange and lemon slices. Simmer for 10 minutes. Remove from heat, add Rhum. With metal spatula, carefully loosen sides of Baba from pan. Turn onto wire rack and let cool 15 minutes. Return Baba to pan. Set pan on large sheet of foil, gradually pour hot syrup along with fruit slices over Baba. Continue pouring until all syrup is absorbed. Let Baba stand 2 hours or longer. Meanwhile, make glaze. In a small saucepan, melt apricot preserves. Stir in lemon peel and juice. Strain. Refrigerate for 30 minutes. To serve, discard fruit slices. Invert Baba onto round serving platter. Brush top and sides with apricot glaze. If desired, serve with whipped cream. | 
