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Scald milk and cool to luke-
warm. Crumble yeast and add, stir-
ring until dissolved. Add sugar
salt and 1 C. flour. Beat until smooth
Beat in butter Add eggs and egg
yolks, one at a time, beating
thoroly after each addition. Add
remaining flour and extract and beat
5 min with spoon. Brush dough
with salad oil and cover with clean
towel and let rise in a warm place
(80-85°) until double. Chill in
refrigerator at least 12 hrs.
Then turn into greased 9" tube pan
cover and let rise until triple. Bake
in 375° oven for 40 min or until
golden brown. Cool in pan, then
remove to platter and spoon syrup
over cake. Let stand 2 hrs, then serve.
Syrup 1C. gran sugar and ½ C. hot water
heat, stir until sugar is dissolved, then boil
5 min. Cool. Add ½ C. rum. Serves 10

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