| 1 | For guests who deserve the red-carpet treatment, create this masterpiece- warm fragrant sweet bread with cherry-rum flavor all the way through. |
| 2 | cherry rum sauce glaceed cherries |
| 3 | soften yeast in warm milk. |
| 4 | Beat in 1 cup of the sifted flour. |
| 5 | Cover and let rise until double in bulk, about 1 hour. |
| 6 | Cream together butter, sugar, and salt until smooth and fluffy. |
| 7 | Add eggs, one at a time, beating thoroughly after each addition. |
| 8 | Stir in flavoring, then remaining 2 cups of flour. |
| 9 | Add yeast-raised sponge, blending well. |
| 10 | Pour into greased 9-inch spring-form tube pan or 9-inch angel food cakepan. |
| 11 | Let rise until triple in bulk. |
| 12 | Bake in moderate (375°F) oven for 25 to 30 minutes. |
| 13 | Remove from pan; cool on rack. |
| 14 | Prick ring with fork. |
| 15 | place ring on large serving plate. |
| 16 | Baste with warm cherry rum sauce. |
| 17 | Just before serving, arrange glazed cherries over ring. |
| 18 | Fill center with scoops of vanilla ice cream, if desired. |
| 19 | Makes 10 servings. |
| 20 | cherry rum sauce: drain 1 can (20 oz). |
| 21 | Frozen cherries, defrosted. |
| 22 | Reserve cherries. |
| 23 | To cherry juice add enough water to make 2 cups liquid. |
| 24 | Combine cherry liquid and 2 cups sugar in saucepan. |
| 25 | Boil over medium heat for 5 to 6 minutes. |
| 26 | Remove from heat cool to lukewarm, and add 2 tablespoons rum or 1 ?teaspoons rum flavoring. |
| 27 | glazed cherries: to the reserved cherries, add ?cup sugar, ?cup corn syrup, and 2 or 3 drops red food coloring. |
| 28 | Heat until sugar is dissolved. |
