| 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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