Instructions: Make sure all ingredients are room temperature. Heat milk in a small saucepan until hot and cool to lukewarm. Sprinkle yeast over water in large bowl and stir to dissolve. Add the milk, 1/4 cup sugar, softened nmargarine, eggs and flour. Beat with electric mixture on low speed until smooth and blended. ( nothing to knead ). Cover bowel with a towel and let mixture rise in a warm place till bubbly, about one hour. Grease and flour mold pan. Stir candied fruit and raisins into dough. Turn into prepared mold. Cover and let dough rise to almost top of pan about 1 hour or so. Bake in a preheated 350 oven about 30 to 40 minutes or tested done and golden. while cake is baking make rum sauce. Heat water to a boil and stir in sugar to dissolve. Remove from heat and add extract or some rum to taste.

Immediately upon removing cake from oven, prick top all over with fork and spoon on rum sauce. Let cake stay in pan and cool on rack for 1 hour.

Carefully remove and serve cake warm.

Note 1: for candied fruit haters, use instead some candied cherries or well drained and chopped marachino cherries.

Note 2: these types of yeast recipes tend to stale quickly- best eaten fresh! If not eaten in a day or so freeze uneaten portions .

Old but delicious nevertheless.

It requires a 9 inch turks head mold , 9 inch bundt or tube pan. the turks head mold pan make this even more special in presentation. The turks pan can be bought in kitchen or specialty bakeware stores.Another name for the turks head pan is a Gugel or Kugelhopf pan ( fluted bundt pan so to speak )

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.