Apricot Glazed Rum Coffee Cake for Bundt Pan

• 4 12 teaspoons active dry yeast
• 14 cup lukewarm water
• 34 cup milk, lukewarm
• 4 cups sifted all-purpose flour
• 1 cup butter
• 34 cup granulated sugar
• 5 large eggs
• 1 teaspoon salt
• 1 lemon, zest of
• 1 teaspoon rum flavoring
• 1 cup apricot jam
• 1 tablespoon rum

1. Dissolve yeast in lukewarm water; add milk and 1 cup of the flour; beat until smooth.
2. Cover and let rise for 1 hour.
3. Cream butter and sugar together until light& fluffy.
4. Beat in eggs, one at a time, using a mixer.
5. Add yeast mixture and remaining flour, the salt, lemon zest, and rum flavoring, beating well.
6. Pour into a greased 10" tube pan or Bundt pan.
7. Cover and let rise until light, about 1 hour.
8. Bake at 350 F (preheated) for 50 minutes.
9. Let rest 5 minutes in pan before attempting to remove.
10. Heat jam with, then force through a strainer.
11. Mix strained jam with rum and let cooly slightly.
12. Pour over still warm cake.

active dry yeast, water, milk, flour, butter, sugar, eggs, salt, lemon, rum flavoring, apricot, rum

Taken from www.food.com/recipe/apricot-glazed-rum-coffee-cake-for-bundt-pan-100931 (may not work)