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Title: Baba Au Cherries
Categories: Cake
Yield: 10 Servings
| 1 | pk | Active dry yeast |
| 3/4 | c | Warm milk (105ø to 110ø) |
| 3 | c | Sifted all-purpose flour |
| 2/3 | c | Butter |
| 1/3 | c | Sugar |
| 1 | ts | Salt |
| 3 | Eggs | |
| 1 | ts | Almond flavoring |
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.
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