|All purpose flour||2 Cup (32 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dried currants/Light raisins||1⁄2 Cup (8 tbs)|
|Chopped candied citron||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Kirsch/Rum /brandy||1⁄4 Cup (4 tbs)|
|Canned pitted dark sweet cherries||16 Ounce (1 Can)|
In small mixer bowl stir together 1 1/2 cups of the flour and the yeast.
In a saucepan heat milk, the first 1/4 cup sugar, butter or margarine, and salt just till warm (115° to 120°), stirring till butter almost melts.
Add to dry mixture in mixer bowl; add egg.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in currants, citron, and the remaining flour.
Cover and let rise in warm place till double (1 to 1 1/4 hours).
Stir down batter; spoon into a well-buttered 6 1/2- or 7-cup fluted tube pan.
Cover; let rise till almost double (30 to 45 minutes).
Bake in 350°F oven for about 35 minutes or till golden brown.
Cool in pan 5 minutes; then invert onto wire rack.
In saucepan combine water and the second 1/4 cup sugar.
Bring to boiling, stirring till sugar dissolves.
Boil gently, uncovered, for 5 minutes.
Remove from heat; cool slightly.
Stir in kirsch.
Prick cake with tines of long fork.
Slowly spoon syrup over top and sides of cake, allowing syrup to soak in.
Repeat till all syrup is used.
Drain cherries, reserving syrup.
Halve cherries; set aside.
Add enough water to reserved syrup to measure 1 3/4 cups liquid.
In small saucepan combine the 2 tablespoons sugar and the cornstarch; stir in reserved cherry liquid.
Cook and stir till thickened and bubbly.
Stir in cherries; cool slightly.