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Ingredients Jump to Instructions ↓

  1. Savarin

  2. 1 pkg dry yeast

  3. 1/4 c tepid milk

  4. 2 c flour

  5. 1/4 c plus

  6. 2 tablespoons sugar

  7. 1 ts salt

  8. 4 eggs

  9. 1/2 c butter, softened

  10. light rum

  11. 1/2 c apricot jam, melted

  12. fresh whole cherries, pitted and stems removed

  13. fresh peaches, sliced

  14. fresh blueberries

  15. fresh raspberries

  16. fresh strawberries

  17. sweetened whipped cream

  18. mint springs

  19. 1 1/2 c water

  20. 1 c sugar

  21. 1/4 c rum, light

  22. Combine yeast and milk in a small bowl, let stand 5 minutes.

  23. Place flour in a large bowl, add yeast mixture, stirring gently

  24. but well. Add sugar, salt, and eggs, beat at low speed of electric

  25. mixer until smooth. Add butter, 1 tablespoon at a time, beating

  26. well after each addition.

  27. Spoon dough into a greased 10" tube pan. Cover and let rise in a

  28. 85 degrees

  29. 2-1/2 to 3 hours or until doubled in bulk. Place pan in a 500 degree oven, immediately

  30. 350 degrees, and bake for 15 to 20 minutes.

  31. Invert cake on a cooling rack, and place in a large, shallow pan.

  32. Spoon rum syrup over hot cake, also using syrup that drips through

  33. rack. Sprinkle lightly with rum. Place cake on serving plate before

  34. proceeding.

  35. Brush apricot jam over cake, arrange fruit in an attractive design

  36. on top. Brush apricot jam over fruit to prevent darkening. Pipe or spoon sweetened whipped cream around base of cake. Garnish with

  37. mint sprigs.

  38. Rum Sauce: Combine water and sugar in a small saucepan, bring to

  39. a boil, and cook until sugar dissolves. Cool and stir in rum. Yield:

  40. about 2 cups.

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