No. 3016 — Rich Baba That Does Not Quickly Stale
English historical translation of Molokhovets recipe No. 3016 from the 1901 Russian cookbook, retaining original methods and measures.
The full ingredient list calls for 1 garnetz flour, 2¼ glasses melted butter, 1½ glasses milk, 1¼ glasses yeast mixture, 80 yolks, 15 whole eggs, 1 pound sweet almonds, 15–80 bitter almonds, 1 pound seedless fine raisins and ½ pound candied fruit or candied bitter-orange peel.
Mix half the flour with warm milk and yeast and let rise. Gradually work in the beaten eggs and remaining flour; knead until the dough comes away from the hands. Add the warm melted butter, sugar, salt, almonds, raisins and candied peel. Mix very thoroughly and pour into a mould.
After rising, bake in a hot oven for 1¼ hours. For six people the reduced list gives ⅓ garnetz (4 glasses) flour, ¾ glass butter, ½ glass milk, ⅜ glass yeast mixture, 10 yolks, 5 whole eggs, ⅔ glass sugar, ½ [unit unspecified] almonds, 5–10 bitter almonds, 1 glass raisins and ⅙ pound candied fruit.