Recipe: Light Easter Savarin (with orange or rum syrup)

LIGHT EASTER SAVARIN

2 1/4 cups all-purpose flour
3 tablespoons sugar
1 envelope Fleishmann's RapidRise Yeast
1/2 cup water
2/3 cup butter or margarine
4 large eggs
Rum or Orange Syrup (recipe follows)
1/4 cup apricot preserves
Sliced fresh fruits for topping

In a large bowl, combine 3/4 cup flour, sugar, and undissolved yeast.

Heat water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter.

Turn into a greased and floured 10- cup tube pan*. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 degrees F for 25 minutes or until a cake tester or wooden pick inserted in the center comes out clean.

Before removing cake from pan, immediately prick surface with skewer or cake tester. Pour half of syrup over cake. Set pan on wire rack to cool for 20 minutes.

Turn cake out onto wire rack set over baking pan. Spoon or brush remaining syrup over cake. Let cool completely.

TO SERVE:
Brush cake with apricot preserves. Place cake on large serving platter. Place fruits in center and around sides of cake.

TO MAKE THE RUM SYRUP:
Heat 3/4 cup water and 1/2 cup sugar in a saucepan over medium heat, stirring constantly until dissolved, about 5 minutes. Remove from heat; stir in 1/4 cup light rum.

TO MAKE THE ORANGE SYRUP:
Heat 1/2 cup water, 1/2 cup sugar, and 1/2 teaspoon grated orange peel in a saucepan over medium heat, stirring constantly until dissolved, about 5 minutes. Remove from heat; cool. Stir in 1/2 cup freshly squeezed orange juice. Strain.

*A 9-cup Bundt pan may be used if tube pan is not available.

Makes One Cake
Source: Fleishmann's