Baba au cherries
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Baba au cherries
  Cherries    Cakes  
Last updated 6/12/2012 1:05:38 AM. Recipe ID 30723. Report a problem with this recipe.
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      Title: Baba au cherries
 Categories: Cakes
      Yield: 10 Servings
 
      1 pk Active dry yeast
    3/4 c  Warm milk (105 to 110)
      3 c  Sifted all-purpose flour
    2/3 c  Butter
    1/3 c  Sugar
      1 ts Salt
      3    Eggs
      1 ts Almond flavoring
 
  For guests who deserve the red-carpet treatment, create this
  masterpiece- warm fragrant sweet bread with cherry-rum flavor all the
  way through.
  
  Cherry Rum Sauce Glaceed Cherries
  
  Soften yeast in warm milk. Beat in 1 cup of the sifted flour. Cover
  and let rise until double in bulk, about 1 hour. Cream together
  butter, sugar, and salt until smooth and fluffy. Add eggs, one at a
  time, beating thoroughly after each addition. Stir in flavoring, then
  remaining 2 cups of flour. Add yeast-raised sponge, blending well.
  Pour into greased 9-inch spring-form tube pan or 9-inch angel food
  cakepan. Let rise until triple in bulk. Bake in moderate (375-F) oven
  for 25 to 30 minutes. Remove from pan; cool on rack. Prick ring with
  fork.
  
  Place ring on large serving plate. Baste with warm Cherry Rum Sauce.
  Just before serving, arrange Glazed Cherries over ring. Fill center
  with scoops of vanilla ice cream, if desired. Makes 10 servings.
  
  Cherry Rum Sauce: Drain 1 can (20 oz.) frozen cherries, defrosted.
  Reserve cherries. To cherry juice add enough water to make 2 cups
  liquid. Combine cherry liquid and 2 cups sugar in saucepan. Boil over
  medium heat for 5 to 6 minutes. Remove from heat cool to lukewarm,
  and add 2 tablespoons rum or
    1 1/2    teaspoons rum flavoring.
  
  Glazed Cherries: To the reserved cherries, add 1/4 cup sugar, 1/4 cup
  corn syrup, and 2 or 3 drops red food coloring. Heat until sugar is
  dissolved.
 




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Recipe ID 30723 (Apr 03, 2005)

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