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1
Make sure all ingredients are room temperature.
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2
Heat lowfat milk in a small saucepan till warm and cold to lukewarm.
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3
Sprinkle yeast over water in large bowl and stir to dissolve.
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4
Add in the lowfat milk, 1/4 c. sugar, softened nmargarine, Large eggs and flour.
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5
Beat with electric mix on low speed till smooth and blended.
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6
( nothing to knead ).
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7
Cover bowel with a towel and let mix rise in a hot place until bubbly, about one hour.
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8
Grease and flour mold pan.
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9
Stir candied fruit and raisins into dough.
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10
Turn into prepared mold.
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11
Cover and let dough rise to almost top of pan about 1 hour or possibly so.
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12
Bake in a preheated 350 oven about 30 to 40 min or possibly tested done and golden brown.
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13
while cake is baking make rum sauce.
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14
Heat water to a boil and stir in sugar to dissolve.
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15
Remove from heat and add in extract or possibly some rum to taste.
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16
Immediately upon removing cake from oven, prick top all over with fork and spoon on rum sauce.
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17
Let cake stay in pan and cold on rack for 1 hour.
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18
Carefully remove and serve cake hot.
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19
Note 1: for candied fruit haters, use instead some candied cherries or possibly well liquid removed and minced marachino cherries.
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20
Note 2: these types of yeast recipes tend to stale quickly- best eaten fresh!
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21
If not eaten in a day or possibly so freeze uneaten portions .
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22
Old but delicious nevertheless.
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23
It requires a 9 inch turks head mold , 9 inch bundt or possibly tube pan.
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24
the turks head mold pan make this even more special in presentation.
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25
The turks pan can be bought in kitchen or possibly specialty bakeware stores.Another name for the turks head pan is a Gugel or possibly Kugelhopf pan ( fluted bundt pan so to speak )
