I found this recipe in the complete Jewish cook book. I hope this what you
are looking for.
In a large bowl thoroughly mix 3/4 cup flour, sugar, and undissolved active
dry yeast. Combine milk and margarine in saucepan. Heat over low heat until
liquid is warm. (margarine does not need to melt). Gradually add to dry
ingredients and beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add remaining flour and beat 2 minutes at high speed.
Cover; let rise in warm place, free from draft ,until bubbly, about 1 hour.
Stir in candied fruit and raisins. Turn into greased and floured 2- quart
Turk`s head pan (I do not know what it is ) or tube pan. Let rise
,uncovered, in warm place,for 30 minutes. Bake in moderate oven ( 350f)
about 40 minutes or until done.Before removing from pan,immediately prick
surface with fork. Pour rum syrup over cake. After syrup is absorbed,
remove from pan and coolon wire rack. Rum Syrup. 1/2 cup sugar 1/3 cup
water 2 tsp rum extract bring to a boil in a sauce pan.
Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@escape.ca> on May 31,
1998
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”
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