Apricot Glazed Batter Bread
Makes 1 loaf
3-1 / 2 cups all-purpose flour
1 / 4 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1 / 4 teaspoon salt
1 teaspoon grated orange peel
1 / 2 cup water
1 / 2 cup butter or margarine
6 large eggs
Vanilla Syrup (recipe follows)
Apricot Glaze (recipe follows)
Directions
In a large bowl, combine 1-1 / 2 cups flour, sugar, undissolved yeast, salt, and orange peel. Heat water and butter until very warm warm (120° to 130°). Gradually add to flour mixture
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a soft batter. Turn into greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375° for 25 to 30 minutes or until done. Before removing from pan, immediately prick surface with fork. Pour Vanilla Syrup over cake. Let stand 10 minutes to allow syrup to be absorbed. Remove from pan; cool on wire rack. Brush with Apricot Glaze.
Vanilla Syrup: In a saucepan, combine 3 / 4 cup water and 3 / 4 cup sugar. Bring to a boil, stirring constantly. Reduce heat; simmer until sugar is completely dissolved, about 5 minutes. Remove from heat; stir in 1 teaspoon vanilla extract.
Apricot Glaze: In a saucepan, melt 3 / 4 cup sieved apricot jam over medium-low heat. Remove from heat; stir in 2 tablespoons Grand Marnier or other orange flavored liqueur.
Per Serving:
Serving size : 1 slice (1 / 12 of recipe)
Calories : 360; Total fat : 11 g; Saturated fat : 6 g;
Cholesterol : 125 mg; Sodium : 170 mg; Carbohydrates : 58 g; Dietary fiber : 1 g; Protein : 8 g
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