Baba Au Cherries Recipe - yeast

Method

• For guests who deserve the red-carpet treatment, create this masterpiece- hot fragrant sweet bread with cherry-rum flavor all the way through.
• Cherry Rum Sauce Glaceed Cherries
• Soften yeast in hot lowfat milk.
• Beat in 1 c. of the sifted flour.
• Cover and let rise till double in bulk, about 1 hour.
• Cream together butter, sugar, and salt till smooth and fluffy.
• Add in Large eggs, one at a time, beating thoroughly after each addition.
• Stir in flavoring, then remaining 2 c. of flour.
• Add in yeast-raised sponge, blending well.
• Pour into greased 9-inch spring-form tube pan or possibly 9-inch angel food cakepan.
• Let rise till triple in bulk.
• Bake in moderate (375-F) oven for 25 to 30 min.
• Remove from pan; cold on rack.
• Prick ring with fork.
• Place ring on large serving plate.
• Baste with hot Cherry Rum Sauce.
• Just before serving, arrange Glazed Cherries over ring.
• Fill center with scoops of vanilla ice cream, if you like.
• Makes 10 servings.
• Cherry Rum Sauce: Drain 1 can (20 ounce.)
• frzn cherries, defrosted.
• Reserve cherries.
• To cherry juice add in sufficient water to make 2 c. liquid.
• Combine cherry liquid and 2 c. sugar in saucepan.
• Boil over medium heat for 5 to 6 min.
• Remove from heat cold to lukewarm, and add in 2 Tbsp.
• rum or possibly 1 1/2 tsp.
• rum flavoring.
• Glazed Cherries: To the reserved cherries, add in 1/4 c. sugar, 1/4 c. corn syrup, and 2 or possibly 3 drops red food coloring.
• Heat till sugar is dissolved.