Cuisine: French
  • For the bread:
  • 1 tablespoon active dry yeast (one packet)
  • ¼ cup warm whole milk
  • 1⅔rd cups all-purpose flour (or slightly more if necessary)
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • ¼ cup (4 tablespoons) unsalted butter, melted
  • grated zest of one orange & one lemon
  • 1 tsp. vanilla extract
  • ⅓ cup currants (optional)
  • For the syrup:
  • 1 cup water
  • ⅔rds cup sugar
  • 2 tablespoons lemon juice
  • rind of one orange
  • 1 tsp. vanilla
  • ½ tsp. almond extract
  • 1 tsp. orange extract
  • Bourbon or rum to taste (I usually put 1 tsp, but a bit more is traditional)
  • For the topping:
  • 1 pint heavy cream, whipped
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • grated orange rind to taste
  • 1 tsp. orange extract or orange liqueur
  • For the fruit:
  • Mandarin oranges, drained & dried
  • raspberries
  1. For the bread:
  2. Melt butter and let cool.
  3. In a large bowl, stir the yeast into warmed milk (about 105 degrees) to soften.
  4. Add the flour, sugar, salt and eggs to the yeast mixture. Beat for 2 minutes.
  5. Add the cooled butter and beat for several minutes. The dough should be glossy & pull away from the sides of the mixer.
  6. Cover with plastic wrap and let rise for 1 hour.
  7. Press the dough down, form into a rope and place into a well-greased savarin tube mold or Bundt pan. It will look very low in the pan but don't worry - it will rise to the edge of a tube pan. If using a bundt pan it will come up halfway.
  8. Cover and let rise for 1½ hours until doubled in bulk.
  9. While the savarin is rising, preheat the oven to 375°F.
  10. Bake for 35 minutes, or until it is golden and firm to the touch.
  11. Let cool for a few minutes then remove from the pan by holding a rack over the cake and flipping it.
  12. For the syrup:
  13. Combine the water, sugar and orange juice. Stir until the sugar dissolves.
  14. Bring the mixture to a rolling boil over high heat. Reduce heat to low and let simmer until reduced by about half. This should take about 20 minutes.
  15. Remove from heat. Add the flavorings and alcohol.
  16. Pour ½ cup of syrup into the savarin mold. Put the savarin back in the mold. Spoon the syrup over the top until the savarin has absorbed all the syrup. Let sit for 20 minutes.
  17. Remove the savarin from the mold.
  18. Serve with fresh fruit and large spoonfuls of whipped cream.
  19. For the topping:
  20. Put all ingredients into the bowl & take Devo's advice and "Whip It! Whip it Good!"
  21. After whipping it good, spoon cream over cake & top with fruit. Be sure any canned fruit is dried off or it will leak into the whipped cream and not be pretty!
Recipe by The FrangloSaxon Cooks at