Savarin (Baba au Rhum)

Savarin or Baba au Rhum is a yeast cake saturated in hard liquor usually rum. 
Usually this cake is filled with whipped cream or pastry cream and 
served with assorted fresh fruits. 
This recipe originated from France but I modified it. 
 

read the giveaway rules here

Cake Ingredients:

1/2 cup warm water

1 pkg active dry yeast

3/4 cup melted butter

4 large eggs

2 tbsp granulated sugar
1/2 tsp baking powder

2 cups all purpose flour

1/2 tsp salt (mixed with flour)

Savarin Syrup

1 cup water

1 cup granulated sugar

1/4 cup rum

Savarin Glaze

1/2 cup apricot preserves

2 tbsp granulated sugar

assorted fresh fruits, cut into small pieces.

 Tips: place the cake into a large shallow pan
Drizzle the syrup over the cake and let the cake absorb all the syrup

the reason I didn't add whipped cream or pastry cream
because this cake is already tastes sweet