| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 3 | tb | Water |
| 1 | ts | Granulated sugar |
| 2 | Eggs | |
| 2 | tb | Granulated sugar |
| 1/4 | c | Melted butter |
| 1/8 | ts | Salt |
| 1 1/2 | c | All-purpose flour |
| 1 | c | Apricot preserves; heated and strained |
| 2 | tb | Sugar |
| Candied fruit; if desired | ||
| Whipped cream | ||
| 2 | c | Water |
| 1 | c | Sugar |
| 1/2 | c | Dark rum (white is too strong) |
INSTRUCTIONS
GLAZE GARNISH SAUCE From: az302@freenet.carleton.ca (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 1-1/2 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 1/3 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. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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