Impress your guests with this rum-soaked, retro classic. You will need four 11cm/4½in baba tins (savarin moulds). Alternatively you can use small dariole moulds. Place the flour in a large bowl.

Enjoy the Caribbean flavours in this rich and moist ginger spiced rum cake. It's delicious with or without the icing, so feel free to drop that part if you don't have a particularly sweet tooth.

Eggnog Cake With Rum Frosting has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who prepare and review ...