There's nothing like a rum soaked cake to tingle your tastebuds. Because who doesn't like a little pick me up in a dessert? Dark Rum is mixed in with the batter and then added to the glaze.

Add the chopped stem ginger, ginger syrup, rum and 100ml/3½fl oz freshly ... smooth and just-pourable icing. Remove the cake from the tin and spoon the glaze over the top. Leave to set for ...

As for the rum extract, if you purchase a 1-ounce bottle, it is just enough for the cake and glaze. Don't start with anything less than a full bottle. Hope you enjoy!" ...

For dinner en famille, simply brush the cake with warm apricot jam, perhaps with a bit of rum stirred in. For something a bit fancier, drizzle on the second glaze just before serving.