Baba Au Rhum (Rum Bread)

Combine currants and 2 tablespoons rum in a saucepan; bring to a boil. Cover, remove from heat, and let stand 10 minutes. Drain currants and set aside.

Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add 3 tablespoons sugar, egg substitute, and next 3 ingredients; beat at medium speed of an electric mixer until blended. Add 1 1/4 cup flour, and beat at low speed until smooth. Stir in remaining 1 1/4 cups flour, 1/4 cup at a time, until well combined. Stir in currants and almonds.

Spoon batter into a 6 cup steamed pudding mold coated with cooking spray. Cover with a cloth, and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk.

Preheat oven to 350 degrees F.

Uncover dough; bake at 350 degrees F for 35 minutes or until a wooden skewer inserted in center come out clean. Let cool 10 minutes. Remove from mold, and cool on wire rack.

Combine 1/3 cup sugar, 2 1/2 tablespoons water, and remaining 2 tablespoons rum in a saucepan. Bring to a boil; cook until sugar dissolves. Brush over bread.