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Bavarian Ring
1 pkg. active dry, or 1 cake, yeast
1 cup granulated sugar
Grated rind 1 lemon
1 cup warm (not hot) or lukewarm, water
1/2 teasp. salt
1/4 teasp. nutmeg
1 cup sifted all-purpose flour
4 eggs, unbeaten
2 1/4 cups sifted all-purpose flour
1/2 cup soft butter or margarine
Seedless green grapes
1. In large bowl, sprinkle or crumble yeast onto warm water (use lukewarm water for cake yeast) ; stir until dissolved. Stir in 1 cup flour; with spoon. beat well; let rise in warm place (about 85° F.) till light—about 1/2 hr.
2. Meanwhile, grease well 9" tube pan. In large electric-mixer bowl, with mixer at medium speed, beat butter until creamy; gradually add sugar, beating until light and fluffy. Add lemon rind, salt, and nutmeg. Beat in eggs, one at a time, beating well after each addition.
3. Into light yeast mixture, stir egg mixture; with wooden spoon, beat well. Beat in 2 1/4 cups flour until smooth. Turn into tube pan; let rise in warm place until about 3/4" from top of pan—about 1 hr.
4. Meanwhile. start heating oven to 350° F. Then bake ring 45 min., or until it tests done with cake tester; let cool 15 min. in pan; then remove from pan; finish cooling. Then, over top. pour Chocolate Glaze (below), letting some of chocolate run in thin streams down side of cake.
5. Serve topped with seedless green grapes as a buffet-supper dessert. Garnish each dessert plate with a small bunch of the grapes.
Note: To make pictured cake, double all ingredients for Bavarian Ring; bake in 4-qt. fluted ring mold at 350° F. about 1 hr.
CHOCOLATE GLAZE:
In saucepan, over low heat, melt 1/2 cup semisweet-chocolate pieces with 1/4 cup water, stirring constantly. Simmer, stirring. until thick; stir in 1 tablesp. white corn syrup; cool slightly.
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