ORANGE RUM SAVARIN
Ingredients
- 2 cup all-purpose flour
- 0 cup sugar, divided
- 1 package active dry yeast
- 0.5 tsp salt
- 0.5 cup (1 stick) butter
- 1/3 cup skim or low-fat milk
- 6 each eggs
- 0.8 cup raisins or currants
- 0.5 cup chopped nuts
- 0.5 cup orange juice
- 0.5 tsp rum flavoring
Instructions
- 1
In large mixing bowl, stir together flour, 1/4 cup of the sugar, yeast and salt.
- 2
In small saucepan over medium heat, heat butter and milk until warm (120º to 130ºF).
- 3
Add to dry ingredients.
- 4
Add eggs, one at a time, beating at low speed until blended.
- 5
At high speed, beat 3 minutes more.
- 6
Stir in raisins and nuts.
- 7
Cover and let rise in warm place until doubled in size, about 1 to 1 1/2 hours.
- 8
Spoon into greased 9-cup fluted tube pan.
- 9
Cover and let rise in warm place until doubled, about 45 minutes.
- 10
Bake in preheated 350ºF oven until lightly browned, and cake tester inserted near center comes out clean, about 20 to 25 minutes.
- 11
Cool in pan 10 minutes.
- 12
Invert onto serving platter.
- 13
In small saucepan, stir together remaining 1 cup sugar and orange juice.
- 14
Cook over medium-high heat, stirring constantly, until mixture boils.
- 15
Remove from heat.
- 16
Stir in flavoring.
- 17
With fork, pierce bread at 1-inch intervals.
- 18
Slowly spoon orange syrup over bread until absorbed.