Mrs. John F. Kennedy’s Baba Aux Fraises

Serves: 8
Total Calories: 419
Prep time:
Cook time:
Total time:


1 package active dry yeast
1/2 cup lukewarm water
2 cups shifted all-purpose flour
1/2 cup sugar
1/2 cup soft butter or margarine
1/2 teaspoon salt
3 eggs, well beaten
1 cup sugar
1 cup water
1/4 cup rum
1 quart strawberries
1/3 cup sugar
3 tablespoons currants


Sprinkle yeast over water, stir until dissolved. Add 1/2 cup of the flour and 1 tablespoon of the sugar. Beat until smooth. Cover and let rise in warm place about 45 minutes until double in volume. Put butter in large bowl. Add rest of the 1/2 cup sugar gradually. Beat until fluffy. Add salt and eggs, rest of flour, currants, and yeast mixture and beat 5 minutes. Pour mixture into a well-greased 3-quart ring mold. Cover, let rise in warm place about 1 hour, until double in size.

Heat oven to 350°F. Bake 40 minutes. Cool 5 minutes. Invert cake on serving plate. Combine 1 cup sugar and water in a saucepan.

Boil 5 minutes over moderate heat. Cool and stir in rum. Spoon sauce over cooled cake. Slice the berries, reserving a few whole berries for garnish. Add 1/3 cup sugar. Place strawberries in center of cake and garnish with whole berries.

Nutritional Facts:

Serves: 8
Total Calories: 419
Calories from Fat: 110

This Mrs. John F. Kennedy’s Baba Aux Fraises recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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