Mincemeat and custard bundt cake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Combine the flour, bicarb of soda, salt and custard powder in a bowl.
2. In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add the beaten eggs in stages, whisking well after each addition, then gently whisk in the flour mixture followed by the milk – don’t overmix at this stage.
3. Spoon half the mixture into the prepared bundt tin, add spoonfuls of the mincemeat (try to make sure it doesn’t touch the edges of the tin), then top with the remaining cake mixture. Level the surface with the back of a spoon or spatula, then bake for 50 minutes or until a skewer pushed into the centre comes out clean.
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4. Meanwhile, mix 3 tbsp of the rum with the orange juice and granulated sugar until the sugar has dissolved.
5. As soon as the cake is out of the oven, use a skewer to poke holes all over the top, then pour over the rum drizzle. Leave for 15 minutes to soak in (no longer), then turn out the cake onto a wire rack to cool completely.
6. Put the cooled cake on a platter with a wide rim. Mix the icing sugar with the remaining rum and most of the orange zest to make an icing, then spoon over the cake. Dust with gold lustre, if using, and more orange zest, then serve.