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Orange Rum Savarin


  • 2 cups all-purpose flour
  • 1 1/4 cups sugar, divided
  • 1 package active dry yeast
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter
  • 1/3 cup skim or low-fat milk
  • 6 eggs
  • 3/4 cup raisins or currants
  • 1/2 cup chopped nuts
  • 1/2 cup orange juice
  • 1/2 teaspoon rum flavoring

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  1. In large mixing bowl, stir together flour, 1/4 cup of the sugar, yeast and salt. Set aside.
  2. In small saucepan over medium heat, heat butter and milk until warm (120 to 130 degrees F). Add to dry ingredients.
  3. Add eggs, one at a time, beating at low speed until blended.
  4. At high speed, beat 3 minutes more.
  5. Stir in raisins and nuts.
  6. Cover and let rise in warm place until doubled in size, about 1 to 1 1/2 hours,
  7. Stir down. Spoon into greased 9-cup fluted tube pan.
  8. Cover and let rise in warm place until doubled, about 45 minutes.
  9. Bake in preheated 350 degrees F oven until lightly browned, and cake tester inserted near center comes out clean, about 20 to 25 minutes.
  10. Cool in pan for 10 minutes.
  11. Invert onto serving platter.
  12. In small saucepan, stir together remaining 1 cup sugar and orange juice. Cook over medium-high heat, stirring constantly, until mixture boils.
  13. Remove from heat. Stir in flavoring.
  14. With fork, pierce bread at 1-inch intervals.
  15. Slowly spoon orange syrup over bread until absorbed.

12 servings

Recipe and photo credit (used with permission): American Egg Board