Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Dry yeast |
| 3 tablespoons | Water |
| 1 teaspoon | Granulated sugar |
| 2 \N | Eggs |
| 2 tablespoons | Granulated sugar |
| ¼ cup | Melted butter |
| ⅛ teaspoon | Salt |
| 1½ cup | All-purpose flour |
| 1 cup | Apricot preserves; heated and strained |
| 2 tablespoons | Sugar |
| \N \N | Candied fruit; if desired |
| \N \N | Whipped cream |
| 2 cups | Water |
| 1 cup | Sugar |
| ½ cup | Dark rum (white is too strong) |
GLAZE
GARNISH
SAUCE
From: az302@... (Heather Kelly) Date: 14 Sep 1994 06:15:23 -0400 In small bowl combine yeast, water and 1 tsp sugar. Stir to dissolve. Let sit a few minutes. In med. bowl combine eggs, 2 Tbsp sugar, butter, salt and flour. Mix in: yeast mixture Mix well. Knead smooth - 4 - 5 min. Put in greased bowl, cover with saran & a towel & let rise until doubled - about 1-½ hours.
Punch down. Roll in sausage shape & cut into 8 balls. Pressed into greased Savarin or 9" ring mold. Cover & let rise until double - about 1 hour.
Bake in lower ⅓ of oven in preheated 375F oven for 15 - 20 min. until golden.
Turn out onto serving plate with a bit of a lip to it. When cool, poke holes in cake with fork. Pour sauce over, basting every once in a while until all is absorbed.
Just before serving (up to 2 hours before) glaze with 1 c. apricot preserves, heated and strained. Add 2 Tbsp. sugar, heat gently to thicken.
Decorate with candied fruit if desired. Fill center with whipped cream.
Sauce: Heat gently just to dissolve sugar.
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