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Savarin

1 pkg dry yeast
1/4 c tepid milk
2 c flour
1/4 c plus 2 tablespoons sugar
1 ts salt
4 eggs
1/2 c butter, softened
light rum
1/2 c apricot jam, melted
fresh whole cherries, pitted and stems removed
fresh peaches, sliced
fresh blueberries
fresh raspberries
fresh strawberries
sweetened whipped cream
mint springs

1 1/2 c water
1 c sugar
1/4 c rum, light

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

Place flour in a large bowl, add yeast mixture, stirring gently
but well. Add sugar, salt, and eggs, beat at low speed of electric
mixer until smooth. Add butter, 1 tablespoon at a time, beating
well after each addition.

Spoon dough into a greased 10" tube pan. Cover and let rise in a
warm place (85 degrees), free from drafts, 2-1/2 to 3 hours or
until doubled in bulk. Place pan in a 500 degree oven, immediately
reduce heat to 350 degrees, and bake for 15 to 20 minutes.

Invert cake on a cooling rack, and place in a large, shallow pan.
Spoon rum syrup over hot cake, also using syrup that drips through
rack. Sprinkle lightly with rum. Place cake on serving plate before
proceeding.

Brush apricot jam over cake, arrange fruit in an attractive design
on top. Brush apricot jam over fruit to prevent darkening. Pipe or
spoon sweetened whipped cream around base of cake. Garnish with
mint sprigs.

Rum Sauce: Combine water and sugar in a small saucepan, bring to
a boil, and cook until sugar dissolves. Cool and stir in rum. Yield:
about 2 cups.

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