To achieve the right look and texture, this cake needs to be cooked in a special turban-shaped tin. A Gugelhupf (or Kugelhopf) tin has a chimney in the middle that allows the mixture to cook evenly throughout.
This cake takes a little more effort than others so you need to be in a baking mood. Great results though and it was particularly nice with lemon flavoured icing drizzled over the top. (I keep the juice and the skins of lemons in the freezer for baking days). - 30 Dec 2008
Altered ingredient amounts. I didn't have any rum so I used a teaspoon of lemon essence. - 30 Dec 2008