For Cake:
1 pkg. active dry yeast
1/2 cup warm water (105 F to 115 F)
3/4 cup butter or margarine, softened
4 eggs, beaten
2 tbsp. granulated sugar
1/2 tsp. salt
2 cups all-purpose flour
For Savarin Syrup:
1 cup granulated sugar
1 cup water
1/4 cup brandy, rum or orange-flavored liqueur
For Glaze:
1/2 cups apricot preserves
2 tbsp. granulated sugar
Instructions:
Dissolve yeast in warm water in 3-quart bowl. Stir in butter, eggs, 2 tablespoons sugar, the salt and 1 cup of the flour. Beat until smooth. Stir in remaining flour until smooth. Beat 25 strokes. Spread batter evenly in well-greased 8-cup metal ring mold or 10-inch tube pan. Cover; let rise in warm place until almost double, 50 to 60 minutes.
Preheat oven to 375 F (190C). Bake until golden brown, 25 to 30 minutes. If top is browning too quickly, cover loosely with aluminum foil. Cool in mold 10 minutes. Remove from mold; cool slightly on wire rack.
Prepare Savarin Syrup:
Heat sugar and water to boiling; reduce heat. Simmer uncovered 2 minutes; cool to lukewarm. Stir in brandy, rum or orange-flavored liqueur. Place cake on serving plate. Poke holes in cake with a fine skewer. Slowly drizzle syrup on cake until all syrup is absorbed.
For Glaze:
Press apricot preserves through strainer. Heat preserves and 2 tablespoons sugar to boiling, stirring constantly; reduce heat. Simmer uncovered until slightly thickened, 1 to 2 minutes. Cool 10 minutes. Spread apricot glaze over cake. Cake can be served with fresh berries or peaches and sweetened whipped cream if desired.