Serving Size : 8
1 cake or pkg yeast
1/4 cup warm water
1/3 cup milk
1/3 cup sugar
1 teaspoon grated orange peel
3/4 teaspoon salt
3 egg yolks, lightly beaten
2 cups all-purpose flour, sift before measurin
1/4 cup soft butter
ORANGE RUM SYRUP
1/2 cup sugar
1/2 cup orange juice
1 teaspoon grated orange peel
1 teaspoon grated lime peel
1 teaspoon grated lemon peel
dash salt
1/4 cup rum
Soften yeast in warm water. Scald milk in small saucepan. Stir in sugar, orange peel and salt. Cool to lukewarm. Add to yeast, along with egg yolks. Add flour and mix until all of flour is moistened, then beat well. Cover and let rise until doubled, about 30 min.
Bake at 350F for 20-25 min, until nicely browned. Let stand 5 min, then turn out onto serving plate. With a long skewer, pierce the cake all over. Spoon Orange Rum Syrup over, a little at a time, allowing it to absorb gradually.
ORANGE RUM SYRUP
Combine sugar, orange juice, peels, and salt. Heat until sugar dissolves. Remove from heat and stir in rum.