-
1
For guests who deserve the red-carpet treatment, create this masterpiece- hot fragrant sweet bread with cherry-rum flavor all the way through.
-
2
Cherry Rum Sauce Glaceed Cherries
-
3
Soften yeast in hot lowfat milk.
-
4
Beat in 1 c. of the sifted flour.
-
5
Cover and let rise till double in bulk, about 1 hour.
-
6
Cream together butter, sugar, and salt till smooth and fluffy.
-
7
Add in Large eggs, one at a time, beating thoroughly after each addition.
-
8
Stir in flavoring, then remaining 2 c. of flour.
-
9
Add in yeast-raised sponge, blending well.
-
10
Pour into greased 9-inch spring-form tube pan or possibly 9-inch angel food cakepan.
-
11
Let rise till triple in bulk.
-
12
Bake in moderate (375-F) oven for 25 to 30 min.
-
13
Remove from pan; cold on rack.
-
14
Prick ring with fork.
-
15
Place ring on large serving plate.
-
16
Baste with hot Cherry Rum Sauce.
-
17
Just before serving, arrange Glazed Cherries over ring.
-
18
Fill center with scoops of vanilla ice cream, if you like.
-
19
Cherry Rum Sauce: Drain 1 can (20 ounce.)
-
20
frzn cherries, defrosted.
-
21
Reserve cherries.
-
22
To cherry juice add in sufficient water to make 2 c. liquid.
-
23
Combine cherry liquid and 2 c. sugar in saucepan.
-
24
Boil over medium heat for 5 to 6 min.
-
25
Remove from heat cold to lukewarm, and add in 2 Tbsp.
-
26
rum or possibly 1 1/2 tsp.
-
27
rum flavoring.
-
28
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.
-
29
Heat till sugar is dissolved.
