Business owner Claire Smith had a problem with rum cakes on the island – not enough rum. On December 3 she launched her own ...

rum and chopped nuts. While cake is still warm, poke holes all over the top with a toothpick, then brush glaze over cake. Let glaze soak in. Repeat until you’ve used all of the glaze.

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.