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ORANGE RUM SAVARIN
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cups all−purpose flour
1/4 cups sugar, divided
package active dry yeast
/2 teaspoon salt
/2 cup (1 stick) butter
/3 cup skim or low−fat milk
eggs
/4 cup raisins or currants
/2 cup chopped nuts
/2 cup orange juice
/2 teaspoon rum flavoring
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In large mixing bowl, stir together flour, 1/4 cup of the sugar, yeast and
salt. Set aside. In small saucepan over medium heat, heat butter and milk
until warm (120º to 130ºF). Add to dry ingredients. Add eggs, one at a
time, beating at low speed until blended. At high speed, beat 3 minutes
more. Stir in raisins and nuts. Cover and let rise in warm place until
doubled in size, about 1 to 1 1/2 hours. Stir down. Spoon into greased
9−cup fluted tube pan. Cover and let rise in warm place until doubled,
about 45 minutes. Bake in preheated 350ºF oven until lightly browned, and
cake tester inserted near center comes out clean, about 20 to 25 minutes.
Cool in pan 10 minutes. Invert onto serving platter.
In small saucepan, stir together remaining 1 cup sugar and orange juice.
Cook over medium−high heat, stirring constantly, until mixture boils.
Remove from heat. Stir in flavoring. With fork, pierce bread at 1−inch
intervals. Slowly spoon orange syrup over bread until absorbed.
ORANGE RUM SAVARIN
70
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