one 10-inch cake

How to Make It

Step 1

Dissolve yeast in milk; let stand 5 minutes. Soften 1/2 cup butter in a large mixing bowl; beat until smooth. Gradually add 1/2 cup sugar, beating until light and fluffy. Add eggs, beating well. Add flour and yeast mixture alternately, beginning and ending with flour, stirring well after each addition.

Step 2

Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Step 3

Turn dough out onto a lightly floured pastry cloth. Roll into a 23- x 13-inch rectangle. Melt remaining butter; brush on rectangle. Sprinkle with remaining sugar and candied fruit. Roll up jellyroll fashion, beginning at long side; moisten edges to seal.

Step 4

Pour Rum-Butter Mixture into a well-greased 10-inch tube pan; arrange roll over mixture. Pinch ends together to seal. Cover; repeat rising procedure.

Step 5

Bake at 350° for 50 minutes. Remove from oven; invert pan, and cool cake. Slice and serve.

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