In small bowl combine yeast, water and 1 tsp sugar. Stir to dissolve. Let sit a few minutes. In med. Bowl combine eggs, 2 Tbsp sugar, butter, salt and flour. Mix in: yeast mixture Mix well. Knead smooth - 4 - 5 min. Put in greased bowl, cover with saran & a towel & let rise until doubled - about 1-1/2 hours.

Punch down. Roll in sausage shape & cut into 8 balls. Pressed into greased Savarin or 9" ring mold. Cover & let rise until double - about 1 hour. Bake in lower 1/3 of oven in preheated 375F oven for 15 - 20 min. Until golden.

Turn out onto serving plate with a bit of a lip to it. When cool, poke holes in cake with fork. Pour sauce over, basting every once in a while until all is absorbed.

Just before serving (up to 2 hours before) glaze with 1 c. Apricot preserves, heated and strained. Add 2 Tbsp. Sugar, heat gently to thicken. Decorate with candied fruit if desired. Fill center with whipped cream.

Sauce: Heat gently just to dissolve sugar.