Recipe for cooking french ring cake

Recipes from France :: French Desserts

This is traditionally served with fresh fruit in France.

1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees fahrenheit)
3/4 c. butter or butter-replacement, softened
4 eggs, beaten
2 Tbsp. sugar
1/2 tsp. salt
2 c. flour
Savarin Syrup
1/2 c. apricot preserves
2 Tbsp. sugar

Dissolve yeast in warm water in 3-quart bowl. Stir in butter, eggs, 2 Tbsp. sugar, the salt and 1 c. of the flour. Beat until smooth. Stir in remaining flour until smooth. Beat 25 strokes. Spread batter in an even way in well-greased 8-c. metal ring mold or 10-in. tube pan. Cover; let rise in warm place until almost double, 50 to 60 mins.

Preheat oven to 375 degrees fahrenheit. Bake until golden brown, 25 to 1/2 an hour. If top is browning too quickly, cover loosely with aluminum foil. Cool in mold 10 mins. Remove from mold; cool slightly on wire rack.

Prepare Savarin Syrup. Place cake on serving plate. Poke holes in cake with a fine skewer. Slowly drizzle syrup on cake until all syrup is absorbed. Press apricot preserves through strainer. Heat preserves and 2 Tbsp. sugar to boiling, stirring constantly; reduce heat. Simmer uncovered or without a lid until slightly thickened, 1 to 2 mins. Cool 10 mins. Spread apricot glaze over cake. Cake can be served with fresh berries or peaches and sweetened whipped cream if desired.

Savarin Syrup
1 c. sugar
1 c. water
1/4 c. brandy, rum or orange-flavored liqueur

Heat sugar and water to boiling; reduce heat. Simmer uncovered or without a lid 2 mins.; cool to lukewarm. Stir in brandy.

Baba au Rhum
Stir 1/2 c. raisins into Savarin batter. Spread in well-greased 8- or 9-c. metal mold or 9-c. Bundt cake pan. Bake until golden brown, about 1/2 an hour. Use rum in the syrup and omit apricot glaze if desired.