In a large bowl, thoroughly mix 3/4 cup flour, sugar, and undissolved active dry yeast. Combine milk and margarine in saucepan. Heat over low heat until liquid is warm. (margarine does not need to melt). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add remaining flour and beat 2 minutes at high speed. Cover; let rise in warm place, free from draft until bubbly, about 1 hour. Stir in candied fruit and raisins. Turn into greased and floured 2- quart Turk`s head pan (I do not know what it is) or tube pan. Let rise, uncovered, in warm place for 30 minutes. Bake in moderate oven (350 degrees F) about 40 minutes or until done. Before removing from pan, immediately prick surface with fork. Pour rum syrup over cake. After syrup is absorbed, remove from pan and cool on wire rack. Rum Syrup: bring to a boil in a saucepan.
30-60 min -
