Savarin

Combine yeast and milk in a small bowl, let stand 5 minutes. Place flour in a large bowl, add yeast mixture, stirring gently but well. Add sugar, salt, and eggs, beat at low speed of electric mixer until smooth. Add butter, 1 tablespoon at a time, beating well after each addition. Spoon dough into a greased 10" tube pan. Cover and let rise in a warm place (85 degrees), free from drafts, 2-1/2 to 3 hours or until doubled in bulk. Place pan in a 500 degree oven, immediately reduce heat to 350 degrees, and bake for 15 to 20 minutes. Invert cake on a cooling rack, and place in a large, shallow pan. Spoon rum syrup over hot cake, also using syrup that drips through rack. Sprinkle lightly with rum. Place cake on serving plate before proceeding. Brush apricot jam over cake, arrange fruit in an attractive design on top. Brush apricot jam over fruit to prevent darkening. Pipe or spoon sweetened whipped cream around base of cake. Garnish with mint sprigs. Rum Sauce: Combine water and sugar in a small saucepan, bring to a boil, and cook until sugar dissolves. Cool and stir in rum. Yield: about 2 cups.