• ½ cup milk
• 2 tablespoon soft butter
• 1 yeast cake
• 4 egg yolks
• ¼ cup sugar
• ½ lemon rind, grated
• ½ teaspoon salt
• 6 ozs. candied cherries
• 2 ¼ cups flour

Scald milk and cool to lukewarm. Crumble yeast into milk and stir until dissolved. Add salt to egg yolks and beat until thick. Add sugar, salt and 1 cup of flour to milk and yeast and beat until smooth. Add beaten egg yolks. Add remaining flour, lemon rind and chopped cherries and beat with spoon until spoon becomes free of dough. Set in refrigerator and chill for at least 12 hours. Punch down and let rise until double in bulk. Turn into a well-buttered crumb-lined 9 inch tube pan and let rise until triple in bulk. Bake in 350° oven for 30 minutes. See recipe for Rum Sauce.