This vintage recipe card was published by Family Circle in 1965 and looks to be a magazine pull-out. Recipe is typed below along with scanned copies of both front and back.

SAVARIN

Sweet, light, buttery-rich, and cakelike–that’s this French yeast fancy

Bake at 400° for 20 minutes…makes 1 loaf

1 envelope active dry yeast
OR: 1 cake compressed yeast
1/4 cup very warm water
2 tablespoons milk
1 teaspoon rum flavoring or extract
2 eggs
1/2 cup sugar
1 1/2 cups sifted regular flour
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter or margarine, softened
1 teaspoon grated lemon rind

1. Sprinkle or crumble yeast into very warm water in a large bowl. (“Very warm” water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in milk and rum flavoring or extract.
2. Beat in eggs, sugar, flour, and salt until well-blended, then beat vigorously with a spoon, scraping down side of bowl often, about 100 strokes, or until dough is shiny-smooth and elastic.
3. Add softened butter or margarine and lemon rind; continue beating another 100 strokes or until well-blended. (Dough will be sticky.)
4. Cover with a clean towel; let rise in a warm place, away from draft, 3 hours, or until double in bulk. Stir dough down; beat 50 strokes; spoon into a well-buttered 5-cup tube mold. Cover; let rise again, 1 1/2 hours, or until double in bulk.
5. Bake in hot oven (400°) 20 minutes, or until bread pulls away from side of mold and top springs back when lightly pressed with fingertip.
6. Cool in mold on a wire rack 5 minutes, then turn out onto the rack. Sprinkle 10X (confectioners’ powdered) sugar over top and side, if you wish.