Categories: Cakes 
      Yield: 10 servings 
  
      1 pk Active dry yeast                  1/3 c  Sugar 
    3/4 c  Warm milk (105Ü to 110Ü)            1 ts Salt 
      3 c  Sifted all-purpose flour            3    Eggs 
    2/3 c  Butter                              1 ts Almond flavoring 
  
  For guests who deserve the red-carpet treatment, create this masterpiece- 
  warm fragrant sweet bread with cherry-rum flavor all the way through. 
   
  Cherry Rum Sauce Glaceed Cherries 
   
  Soften yeast in warm milk. Beat in 1 cup of the sifted flour. Cover and let 
  rise until double in bulk, about 1 hour. Cream together butter, sugar, and 
  salt until smooth and fluffy. Add eggs, one at a time, beating thoroughly 
  after each addition. Stir in flavoring, then remaining 2 cups of flour. Add 
  yeast-raised sponge, blending well. Pour into greased 9-inch spring-form 
  tube pan or 9-inch angel food cakepan. Let rise until triple in bulk. Bake 
  in moderate (375-F) oven for 25 to 30 minutes. Remove from pan; cool on 
  rack. Prick ring with fork. 
   
  Place ring on large serving plate. Baste with warm Cherry Rum Sauce. Just 
  before serving, arrange Glazed Cherries over ring. Fill center with scoops 
  of vanilla ice cream, if desired. Makes 10 servings. 
   
  Cherry Rum Sauce: Drain 1 can (20 oz.) frozen cherries, defrosted. Reserve 
  cherries. To cherry juice add enough water to make 2 cups liquid. Combine 
  cherry liquid and 2 cups sugar in saucepan. Boil over medium heat for 5 to 
  6 minutes. Remove from heat cool to lukewarm, and add 2 tablespoons rum or 
  1 1/2 teaspoons rum flavoring. 
   
  Glazed Cherries: To the reserved cherries, add 1/4 cup sugar, 1/4 cup corn 
  syrup, and 2 or 3 drops red food coloring. Heat until sugar is dissolved.