Scald 1/4 cup milk; when it has cooled, pour into a large warmed bowl. In the meantime sprinkle 1 package dry yeast into 1/4 cup of very warm water (about 108 to 110 degrees); let bubble and rise. Add to the warm milk.

Add and beat until smooth: 1 tablespoon sugar and 1/2 cup flour. Keep mixing bowl warm and cover. Let batter rise in a warm place until doubled in bulk, about 1 hour.

In another bowl, cream until light 1/2 cup butter (softened) and 1/2 cup sugar. Combine with the yeast mixture. Add and thoroughly blend: 1/2 tsp. salt 1 tbsp. lemon rind, grated (usually 2 lemons) 1 1/2 c. sifted flour

Beat for 5 minutes with an electric mixer at medium speed, or 15 minutes by hand. Pour into a very-well-greased-with-butter 2 quart mold and let rise for 1 hour. Let dough rise to about 1" or 1 1/4" from the top of mold, as the dough will rise further in the hot oven.

Lift carefully and put in 350 degree oven for about 40 to 45 minutes, or until slightly brown.

Remove from oven and prick the top well with a fork to allow steam to escape. Turn out right away onto a serving plate which has an upturned edge.

Spoon Baba Sauce over top and sides, gradually, until cake takes up all the sauce. A cooking baster is excellent for this. When all sauce is absorbed, cover the cake with Apricot Glaze. Brush on with a glazing feather, or use a wide bladed knife.

BABA SAUCE:

Make this ahead of time so that it will be room temperature when you are ready to spoon it onto the hot cake.

Boil for 5 minutes and cool: 1 c. white sugar 1 3/4 c. water

Add 4 tablespoons dark Jamaica rum (Myer's "Jamaica Rum") when the sauce has cooled.

APRICOT GLAZE:

Use Apricot Jam: 1 cup, strained through a sieve and boiled for about 5 minutes with 1 tablespoon dark rum

NOTES: Cake is better if made the day before serving. Keep in the refrigerator, covered with a dome. Put a cooled sauce on a hot cake. If cake has cooled, heat the sauce before spooning onto cake.