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Ingredientes
- 1 pkt Dry yeast
- 3 Tbsp. Water
- 1 tsp Granulated sugar
- 2 x Large eggs
- 2 Tbsp. Granulated sugar
- 1/4 c. Melted butter
- 1/8 tsp Salt
- 1 1/2 c. All-purpose flour
- 1 c. Apricot preserves, heated and strained
- 2 Tbsp. Sugar Candied fruit, if you like Whipped cream
- 2 c. Water
- 1 c. Sugar
- 1/2 c. Dark rum (white is too strong)
Direcciones
- In small bowl combine yeast, water and 1 tsp sugar. Stir to dissolve. Let sit a few min. In med. bowl combine Large eggs, 2 Tbsp sugar, butter, salt and flour. Fold in: yeast mix Mix well. Knead smooth - 4 - 5 minutes. Put in greased bowl, cover with saran & a towel & let rise till doubled - about 1-1/2 hrs.
- Punch down. Roll in sausage shape & cut into 8 balls. Pressed into greased Savarin or possibly 9" ring mold. Cover & let rise till double - about 1 hour.
- Bake in lower 1/3 of oven in preheated 375F oven for 15 - 20 minutes. till golden brown.
- Turn out onto serving plate with a bit of a lip to it. When cold, poke holes in cake with fork. Pour sauce over, basting every once in a while till all is absorbed.
- Just before serving (up to 2 hrs before) glaze with 1 c. apricot preserves, heated and strained. Add in 2 Tbsp. sugar, heat gently to thicken.
- Decorate with candied fruit if you like. Fill center with whipped cream.
- Sauce: Heat gently just to dissolve sugar.
- /CAKES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 272 | |
| Calories from Fat 43 | 16% |
| Total Fat 4.89g | 6% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 76mg | 3% |
| Potassium 62mg | 2% |
| Total Carbs 50.6g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 32.88g | 22% |
| Protein 3.1g | 5% |
