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polish easter babka on green cake plate topped with a white glaze and candy eggs

Easy Polish Easter Babka (Babka Wielkanocna)

  • Author: polishhousewife
  • Prep Time: 30 minutes active (plus 60-90 minute to rise)
  • Cook Time: 45 min
  • Total Time: 48 minute
  • Yield: 10 inch cake 1x
  • Category: bread
  • Method: baking
  • Cuisine: Polish


A lightly sweet yeast bread with rum soaked raisins


  • 1 cup golden raisins (I had golden and dark raisins, and dried currants, so I used 1/3 cup of each)
  • enough rum, brandy, or soplica to cover the raisins
  • 1 packet dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (110 F)
  • 3/4 cup butter
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 cup scalded milk (heated to near boiling)
  • 1 teaspoon vanilla
  • 3 large eggs
  • 4 1/4 cups flour
  • 2 tablespoons lemon or orange zest
  • butter and breadcrumbs to prepare pan
  • powdered sugar for finishing or a glaze made of 3/4 cup powdered sugar, 1 tablespoon milk and 1-2 tablespoons of the raisin soaked rum


  1. Place the raisins in a small bowl and cover with rum, soak for two hours or warm in microwave for 45 seconds to speed up the process
  2. Add yeast to a small bowl or cup and cover with warm water, it should become foamy
  3. Cream butter, sugar, and salt
  4. Add milk and vanilla, mix until mixture cools
  5. Mix in eggs and yeast mixture, then flour
  6. Add citrus zest and raisins (which have been strained from the rum, reserve rum for the glaze)
  7. Butter bundt pan and sprinkle with unseasoned dry breadcrumbs
  8. Add batter to pan, cover and let rise until almost to the top of the pan
  9. Preheat oven to 350 F
  10. Bake for 40 – 45 minutes, internal temp should be at least 190.
  11. Cook 10 minutes before removing from pan, and cool
  12. Dust with powdered sugar or drizzle with glaze


The rise on my babka wasn’t perfectly even, so I had to trim the top (which become the bottom when you flip it out of the pan) so that it would sit level on the serving plate

Substitute candied peel for half of the raisins and the citrus zest

Rather than soaking the raisins in rum, poke holes in the cake before removing from the pan, and pour a rum syrupΒ  over (1/2 cup sugar, 1/4 cup water, and 1-2 tablespoons rum, cook to a boil, swirling until sugar dissolves), let the syrup soak in before removing from pan

Keywords: Easy Polish Easter Babka (Babka Wielkanocna)