Prepare a baba cake exactly the same as for the above (No. 1216); but do not glaze it. Slit the cake in two, and remove the top piece. Pour a pint of cold water in a very clean pan, add half a pound of sugar and half a medium-sized sound lemon. Place it on the stove, and boil well for three minutes; then remove, and at once add a gill of good sherry wine and half a gill of curacoa. Lay the top part of the cake in a round, flat-bottomed vessel. To avoid breaking it, a wire basket is recommended, with which it can be lowered carefully onto the pan. Pour gradually over it the prepared sauce; let it rest for two minutes, then replace it carefully on top of the other half of the cake. Arrange it nicely on a dessert serving-dish, garnish tastefully with can-died cherries, and decorate the border with small, thin slices of candied pineapple.

For Baba au Rhum, substitute Jamaica rum for the sherry.