Savarin Cake

savarin cake photo

Photo by Arts&CraftsGeek

Contributor’s Note: This recipe will make one cake or 10 individual cakes. These instructions are for one cake.



  • 1 cup milk
  • 1 package active dry yeast
  • 3 cup bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 4 medium eggs, slightly beaten
  • 2/3 cup margarine, softened (use butter if preferred)


  • 1 cup boiling water
  • 1 cup sugar
  • ¼ cup fresh orange juice
  • 1 teaspoon good quality rum extract
  • Glaze—
  • ½ cup apricot or peach preserves
  • 2 tablespoons fresh orange juice
  • ¼ teaspoon good quality rum extract


In a saucepan, scald milk; cool to lukewarm. Dissolve yeast in the milk.

In a bowl, combine 1 level measuring cup of flour with the sugar and salt.

Using a wooden spoon or rubber spatula, gently add the milk to the flour and blend well.

Stir in the eggs, then add the margarine a little at a time. Mix well after each addition.

Cover the bowl with plastic wrap and a cloth towel and put in a warm place to rise. Should take about 45 to 60 minutes. Dough should grow about 50%.

Preheat oven to 400F degrees.

Grease 12-cup fluted tube pan and set aside.

Turn dough into the prepared pan, recover and let rise again for about 30 minutes or until doubled in size.

Uncover and place into the preheated oven and bake for 20 to 25 minutes, or until golden brown. Remove from oven and put pan onto a cooling rack. Immediately pour syrup over hot cake while still in the pan. The cake will absorb all of the liquid. When it has, gently turn cake onto a serving dish and brush with glaze.