Dissolve yeast in milk with 1 teaspoon sugar and ½ cup flour. Beat until well blended and let rise in warm place for 15 minutes. Add salt to eggs and beat until thick. Cream butter, add remaining sugar gradually. Add beaten eggs and lemon rind. Add remaining flour and beat for 10 minutes with electric mixer. Cover, let rise until double in bulk, about one hour. Punch down, let rise again until double in bulk. Butter tube pan generosly, dust with fine bread crumbs. Pour in batter, let rise in warm place for half hour. Bake in 350° oven for 50 minutes. Remove from pan and pour Rum Sauce over top and sides.
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