The holiday season is the perfect time to bake up Christmas-inspired desserts and just generally get into a festive baking spirit, and this gingerbread pound cake with rum butter glaze from recipe ...

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 ...

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.

rum, and a pinch of salt to a boil. Cook, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat, then stir in remaining 1/4 c. rum and chopped nuts. While cake is still warm ...