Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Whisk together the flour and baking powder in a medium bowl.

Beat in 1/3 cup dark rum on low speed until combined, about 1 minute. The batter will be thick. Transfer to the Bundt pan and ...

Orange-flavoured génoise ... on a large baking tray to catch any excess glaze as you pour it over the cake. Pour the glaze evenly over the top of the cake. Check the sides of the cake are ...

In a small saucepan, combine the orange marmalade and lemon juice over medium heat. Remove from heat and let cool slightly ...

For the cake, place the whole orange in a small saucepan, cover with boiling water and boil for 30 minutes, or until soft. Leave to cool. When the orange is cold, cut in half and remove any pips.

To make the icing, whisk together the icing sugar and orange juice until smooth, adding more icing sugar if it’s too thin. Pour the glaze over the top of the cooked cake, allowing it to drip ...

Put the whole oranges into a large saucepan, cover with water and bring to a boil with the lid on. Simmer for 20 minutes, strain off the water and top up again with cold water, bring to the boil ...

The sweet-tart lemon glaze dresses the loaf up and ... lots of bright citrus flavor — both the cake and the icing contain the zest and juice of orange and lemon. Chef Pichet Ong reimagines ...

After the cake is baked, it gets poked all over with a skewer and doused in the rhubarb-orange poaching liquid, further enhancing the tart, fruity flavors of the final dessert. Preheat oven to 350°F.