Baba au Rhum

Ingredients

2 packages active dry yeast
3/4 cup warm water
1/4 cup sugar
1 teaspoon salt
6 Roberts Eggs

Rum Syrup
2 1/2 cups sugar
2 cups water
1 medium orange
1/2 medium lemon
1-1 1/2 cups light rum

Apricot Glaze
1 cup apricot preserves
1 teaspoon grated lemon rind
2 teaspoons lemon juice

Preparation

3 3/4 cups sifted flour 3/4 cup Roberts Butter, softened 1/2 cup finely chopped citron 1/4 cup dried currants Soften yeast in warm water in a large mixing bowl. Blend in sugar, salt, eggs and 2 1/4 cups flour; beat until smooth, about 4 minutes; add butter, beating 2 minutes longer. Stir in remaining flour; beat until smooth, about 2 minutes. Fold in chopped citron and currants. Spoon batter into a lightly buttered 10 inch tube pan or fluted mold; spread batter evenly in pan. Cover and allow to rise in a warm place for 70 minutes, or until dough rises to within 1/2 inch of top of pan. Bake at 400° for 40 to 45 minutes, or until a wooden pick inserted in center tests clean. Meanwhile, prepare Rum Syrup.

Rum Syrup
Combine sugar and water in a saucepan; bring to a boil, stirring until sugar dissolves; boil, uncovered, 10 minutes. Slice unpeeled orange and lemon crosswise; add to syrup. Reduce heat and simmer 10 minutes. Remove from heat and blend in rum. Gently loosen Baba from pan; turn out onto a wire rack. Cool 15 minutes. Carefully return Baba to pan. Gradually pour hot syrup and fruit slices evenly over Baba. Continue pouring until all syrup is absorbed. Allow to stand at least 2 hours. Prepare Apricot Glaze.

Apricot Glaze
Melt apricot preserves in a small saucepan over low heat. Stir in lemon rind and juice; strain mixture. Refrigerate at least 30 minutes. Discard fruit slices before serving. Invert Baba onto a serving platter. Brush top and side with Apricot Glaze. If desired, heat 1/2 cup rum, ignite and pour over Baba.

Yield: 14 to 16 servings