Savarin
This traditional rum baba is soaked in a rum syrup then glazed with an apricot and Grand Marnier glaze (kirsch may be substituted if you prefer). This makes 1 9" savarin. If you are wanting to make individual ones, divide the dough after the first rising, continue with recipe, baking for about 20 minutes. This is adapted from an old clipping from FoodDay in The Oregonian.

For dark rum syrup: Bring to boil everything but the rum. Simmer slowly for 5 minutes. Strain, add rum to taste and reserve.

For apricot glaze: Sieve apricot jam into small heavy saucepan until boiling and stir in the liqueur.

For savarin dough: Sprinkle yeast on water in bowl of electric stand up mixer (such as Kitchen Aid) and stir until dissolved. Add in sugar, milk and eggs. Add in the flour and beat well. Place on mixer and mix on low speed for 4 minutes. Remove from mixer, cover and let stand in warm place (80 degrees) until doubled in bulk (about 40 minutes to an hour). Stir down and beat in softened butter by hand. Preheat oven to 400°F degrees. Grease a 9" savarin ring and fill about halfway with dough. Let rise until almost double in bulk. Bake for 10 minutes. Reduce heat temperature to 350°F and continue to bake until golden brown and dry, about 35 minutes. Let cool on cooling rack.

Source:
Clipped and adapted from FoodDay section, from The Oregonian, early '90s.
PastrySampler Notes:
This may be covered with foil and frozen until needed. Several hours before serving, brush liberally with rum syrup. The cake should be moist. The recipe suggests to decorate with candied cherries and almonds and covering with hot glaze to seal in decor. This is equally good with exotic fruits such as mangoes, kiwi and ripe papaya and carambola as it is with ripe strawberries, raspberries, blackberries and blueberries. This is wonderful served with a crème legere or a vanilla bavarian crème lightened with real whipping cream.