In a small bowl, combine the currants and 1 tablespoon of the rum. Set aside to macerate for 30 minutes. In a medium saucepan, scald the milk. Remove from the heat and stir in the butter until melted; cool to 115 F. In a large mixing bowl, combine the yeast, 1 tablespoon hot water, the milk, and 2 tablespoons of sugar. Beat in the eggs one at a time. Add the lemon zest and macerated currants. Beat in the flour and salt. The batter should be smooth and silky; cover with a towel and let rise in a warm place until doubled in bulk, about 1 hour. Lightly spray or wipe twelve 3-1/2 inch ring molds or one 8-1/2-inch ring mold with vegetable or canola oil. Preheat the oven to 350 F. Stir down the dough with a wooden spoon. Divide the dough evenly among the individual molds or spread it in the large mold. Cover with a towel and let the dough rise to the top(s) of the mold(s), about 20 minutes for small molds, 40 minutes for the large mold. Bake small rings for 20 to 30 minutes, large ring for 30 to 45 minutes, until lightly browned. Meanwhile, in a medium saucepan, combine the cup of sugar and 1 cup of water over medium-high heat, and bring to a boil Stir in the remaining 1/2 cup rum and cool to lukewarm. Remove the cake(s) from the oven and cool in the mold(s) for 5 minutes. Place a cake rack on a baking sheet. Invert the cake(s) onto the rack and pour lukewarm syrup over. Spoon the syrup that drains into the pan over the cake(s) until all is absorbed To serve, spoon fresh fruit into the center of each cake. Serve at room temperature. Cal. 201, Carb. 38g, Protein, 4g, Chol 38mg, Fat 4g or 18%