Recipe - Baba Au Cherries

1 pack Active dry yeast
Three fourths cup Warm milk (105ø to 110ø)
3 cup Sifted allpurpose flour
2/3 cup Butter
1/3 cup Sugar
1 teaspoon Salt
3 Eggs
1 teaspoon Almond flavoring

For guests who deserve the redcarpet treatment, create this masterpiece
warm fragrant sweet bread with cherryrum 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
yeastraised sponge, blending well. Pour into greased 9inch springform
tube pan or 9inch angel food cakepan. Let rise until triple in bulk. Bake
in moderate (375F) 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 One half teaspoons rum flavoring.

Glazed Cherries: To the reserved cherries, add One fourth cup sugar, One fourth cup corn
syrup, and 2 or 3 drops red food coloring. Heat until sugar is dissolved.