Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
  1 1/4           cups  sugar -- divided
  1            package  active dry yeast
     1/2      teaspoon  salt
     1/2           cup  butter -- (1 stick)
     1/3           cup  skim or low-fat milk
  6                     eggs
     3/4           cup  raisins or currants
     1/2           cup  chopped nuts
     1/2           cup  orange juice
     1/2      teaspoon  rum flavoring

Preparation:

In large mixing bowl, stir together flour, 1/4 cup of the sugar, yeast and salt. Set aside. In small saucepan over medium heat, heat butter and milk until warm (120º to 130ºF). Add to dry ingredients. Add eggs, one at a time, beating at low speed until blended. At high speed, beat 3 minutes more. Stir in raisins and nuts. Cover and let rise in warm place until doubled in size, about 1 to 1 1/2 hours. Stir down. Spoon into greased 9-cup fluted tube pan. Cover and let rise in warm place until doubled, about 45 minutes. Bake in preheated 350ºF oven until lightly browned, and cake tester inserted near center comes out clean, about 20 to 25 minutes. Cool in pan 10 minutes. Invert onto serving platter. In small saucepan, stir together remaining 1 cup sugar and orange juice. Cook over medium-high heat, stirring constantly, until mixture boils. Remove from heat. Stir in flavoring. With fork, pierce bread at 1-inch intervals. Slowly spoon orange syrup over bread until absorbed.

Nutritional Information:

300 Calories (kcal); 13g Total Fat; (39% calories from fat); 6g Protein; 40g Carbohydrate; 114mg Cholesterol; 196mg Sodium