Holidays wouldn't be the same for me without bubbat. Not a cake, not a bread, bubbat is a leavened raisin dough that I absolutely love to eat. It's a marvelous thing when fresh, only make enough to serve the day that you're cooking. We serve it with turkey on Christmas and Thanksgiving.
¼ cup sugarMix the dry ingredients, raisins and all.
2 cups flour
4 tsp baking powder
½ tsp salt
1 cups raisins
¼ cup milk
1 cups heavy cream
Beat the eggs.
Slowly mix in the milk and cream to properly emulsify them. Remember, emulsification works best when done slowly. Especially in the early mixing stages, the slower the better.
Mix the wet with the dry, in a few swift strokes. Given that this is a baking powder-leavened dish, it is imperative that you mix as rapidly as possible, so the baking powder doesn't crap out. Pour into a buttered bread-loaf pan.
Bake at 375°F for 45 minutes to an hour. Like cake, we're looking for a batter that you can stick a tester into and come out clean. Serve screaming hot. Bubbat goes best when hot. And it *is* tasty.
Moist and sweet. The perfect carbohydrate complement to a turkey dinner.