|Milk||1 Cup (16 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|All purpose flour||3 Cup (48 tbs)|
|Eggs||4 , beaten|
|Butter||2⁄3 Cup (10.67 tbs), softened|
|Syrup||1 Cup (16 tbs)|
|Apricot jam||2⁄3 Cup (10.67 tbs), melted and strained|
|Candied cherries||1⁄2 Cup (8 tbs)|
Scald milk and cool to warm.
Dissolve yeast in milk and stir into flour.
Add eggs, salt and sugar.
Work dough until smooth and elastic, but slightly sticky.
Beat in butter, a little at a time.
Place dough in a lightly buttered bowl and turn to butter entire surface.
Cover with a dish towel and let rise in a warm place about 45 minutes or until increased in bulk by half.
Shape dough into a buttered 8-inch ring mold.
Cover with a dish towel and let rise about 30 minutes or until almost doubled in bulk.
Bake in a preheated 400Â° oven 20 to 25 minutes or until golden.
Turn out onto a cake rack.
Prepare the syrup and pour into a large bowl.
While still warm, soak savarin in syrup until liquid is almost absorbed.
Turn once; drain on the rack.
Heat apricot jam with rum and brush over cake.
Decorate with candied cherries.