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| Baba, a cake made from leavened dough that contains raisins and is steeped, after baking, in rum or kirsch [Alsatian cherry liqueur] syrup. {{...}} The origin of this cake is attributed to the greediness of the Polish king Stanislas Leszcsynski [sic], who was exiled in Lorraine. He found the traditional kouglof [Alsatian bundt cake] too dry and improved it by adding rum. As a dedicated reader of the Thousand and One Nights, he is said to have named this creation after his favourite hero, Ali Baba. This recipë recipe was a great success at the court of Nancy [capital of Lorraine], where it was usually served with a sauce of sweet Málaga wine. {{...}} Sthorer [sic], a pastrycook who attended the court of the Polish king, perfected the recipë recipe using a brioche steeped in alcohol; he made it the speciality of his house in the Rue Montorgueil in Paris and called it ‘baba’.