Baba Au Rhum

• 2 packages dry yeast
• chopped nuts if desired
• rum syrup
• 1 cup apricot preserves or marmalade warm
• maraschino cherries Stemmed, for decoration
• 3/4 cup warm water
• 1 cup sugar
• 1 teaspoon salt
• 6 eggs
• 3 1/2 cups all purpose flour sifted
• 1/2 cup butter 1 stick, room temp
• 1 package glace cherries coarsely chopped
• 1/4 cup golden raisins

1. In large bowl sprinkle yeast over water. Stir until dissolved. Beat in sugar, salt and eggs. Add 2 cups flour and beat smooth. Add butter and remaining flour and beat until smooth. Stir in chopped fruit and nuts and turn into greased and floured 10 x 4 inch tube pan. Cover with towel and let rise in warm place until dough is 1 inch from pan top (approximately 1 hour).
2. Bake in 375 degree oven for 35 to 45 minutes until brown and cake tests done. (Toothpick comes out clean.) Remove from pan and cool on rack. After cake is cool, put Baba back in clean pan and pierce holes in cake with meat skewer. Using small funnel, pour syrup in holes all over top of cake. (These holes will not be seen after frosting.) Let stand several hours or preferably overnight. Place on serving platter and glaze with warmed apricot preserves. Decorate with cherries and coconut, if desired.
3. RUM SYRUP: (Makes about 3 cups.) Bring to boil 2 cups sugar and 2 cups water. Boil 5 minutes. Cool and add 1 cup rum.

yeast, nuts, rum syrup, apricot preserves, maraschino cherries, water, sugar, salt, eggs, flour, butter, golden raisins

Taken from www.yummly.com/recipe/Baba-Au-Rhum-1645280 (may not work)