INGREDIENTS

INSTRUCTIONS

For guests who deserve the red-carpet treatment, create this masterpiece-
warm fragrant sweet bread with cherry-rum flavor all the way through.
Cherry Rum Sauce Glaceed Cherries
Soften yeast in warm milk. Beat in 1 cup of the sifted flour. Cover and let
rise until double in bulk, about 1 hour. Cream together butter, sugar, and
salt until smooth and fluffy. Add eggs, one at a time, beating thoroughly
after each addition. Stir in flavoring, then remaining 2 cups of flour. Add
yeast-raised sponge, blending well. Pour into greased 9-inch spring-form
tube pan or 9-inch angel food cakepan. Let rise until triple in bulk. Bake
in moderate (375-F) oven for 25 to 30 minutes. Remove from pan; cool on
rack. Prick ring with fork.
Place ring on large serving plate. Baste with warm Cherry Rum Sauce. Just
before serving, arrange Glazed Cherries over ring. Fill center with scoops
of vanilla ice cream, if desired. Makes 10 servings.
Cherry Rum Sauce: Drain 1 can (20 oz.) frozen cherries, defrosted. Reserve
cherries. To cherry juice add enough water to make 2 cups liquid. Combine
cherry liquid and 2 cups sugar in saucepan. Boil over medium heat for 5 to
6 minutes. Remove from heat cool to lukewarm, and add 2 tablespoons rum or
1 1/2    teaspoons rum flavoring.
Glazed Cherries: To the reserved cherries, add 1/4 cup sugar, 1/4 cup corn
syrup, and 2 or 3 drops red food coloring. Heat until sugar is dissolved.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”