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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Orange Rum Savarin Recipe

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This recipe for Orange Rum Savarin is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 envelope active dry yeast
3 T sugar
1/3 cup very warm water
4 eggs at room temperature
3 cups sifted all-purpose flour
2/3 cup butter, softened
1/3 cup chopped candied orange peel
Rum Syrup
1/2 cup apricot preserves, melted

RUM SYRUP:

2 cups orange juice
1-1/2 cups sugar
Directions:
Directions:
Sprinkle yeast and a pinch of the sugar over very warm water in a large bowl; stir to dissolve. Let stand until bubbly, about 10 minutes

Add remaining sugar, eggs and 2 cups of the flour; beat with electric mixer for 2 minutes. Beat in butter, 1 tablespoon at a time. Stir in remaining flour and orange peel. Cover, let rise in a warm place until double in volume.

Butter an 8-cup brioche pan or oven-proof bowl. Stir dough down; turn into prepared pan. Let rise in a warm place until double in volume.

Bake at 375º for 50 minutes or until loaf sounds hollow when tapped. Remove to wire rack; cool.

Place cake on deep platter; base with hot rum syrup until all is absorbed. Brush with preserves. Garnish with fresh and candied fruits, if you wish.

RUM SYRUP: Combine orange and sugar in a large saucepan. Simmer for 15 minutes. Remove from heat; stir in 3/4 cup rum.
Number Of Servings:
Number Of Servings:
12

 

 

 

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