Instructions
Melt the butter and set it aside to cool.
Scald the milk in a small saucepan (bubbles form around the edges of the pan); remove from the heat.
In a small bowl, mix the yeast, 1/2 teaspoon of the sugar and warm water; set aside for or until bubbly.
In the bowl of an electric mixer set at medium, beat the eggs with the remaining sugar and salt for or until well blended.
Add the melted, cooled butter, lemon peel, warm milk and the yeast mixture.
Blend ingredients thoroughly.
Add the flour and blend it in.
Cover the bowl and set it aside in a warm, draft-free place for about 1-1/ or until well-risen, about doubled in bulk.
Butter a 10-inch ring mold and place it in the refrigerator until the batter has risen as directed above.
Pour the risen batter into the mold.
Let the batter rise again in the mold for .
Preheat the oven to 450 degrees.
Bake the cake for .
Reduce the heat to 350 degrees and continue to bake the cake for another or until it is browned and a cake tester inserted into the center comes out clean.
While the cake is baking, prepare the syrup.
To make the syrup, combine the 3/4 cup sugar and water in a small saucepan and bring to a simmer over medium-high heat.
Simmer for .
Remove the pan from the heat.
Stir in 5 tablespoons of the rum and set aside.
When the cake is ready, remove it from the oven and immediately pour the syrup over it.
Let the cake cool in the pan for .
Invert the cake onto a cake rack to cool completely.
(If any liquid trickles down, brush the cake with it.) To serve: melt the preserves with the remaining 2 tablespoons rum.
Strain the mixture and brush it over the outside of the cake.
Place the cake on a serving platter.
Fill the center with berries and whipped cream.
Makes 8-10 servings
Visit her food blog, Kitchen Vignettes, at www.ronniefein.com