A traditional Polish bread.
In large bowl, combine 3/4 cup flour, sugar and undissolved yeast. Heat milk and butter until very warm (120 to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make thick batter. Cover; let rest 10 minutes.Stir batter down; stir in candied fruits and raisins. Turn into greased and floured 2-quart tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.Bake at 350oF for 35 to 40 minutes, or until done. Before removing from pan, immediately prick surface with fork. Pour Rum Syrup over cake. Let stand 10 minutes to allow syrup to be absorbed. Remove from pan; cool on wire rack. Drizzle with Rum Glaze.To make the Rum Syrup: combine sugar and water in a saucepan Bring to a boil, stirring constantly. Add rum flavor.To make Rum Glaze, combine powdered sugar, enough milk to make desired consistency and rum flavor. Stir until smooth. * If mixed candied fruits are not available, you may substitute 1/4 cup dried mixed fruits or double the amount of raisins (1/2 cup) in the recipe.
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