Step 1

Preheat the oven to 180°C. Grease and lightly flour six 1-cup (250ml) mini gugelhupf moulds. Sift the flour, baking powder, bicarbonate of soda and nutmeg into a large bowl, then stir in 1 cup (220g) sugar. Place the eggs, rum, milk, oil and vanilla in a separate large bowl and whisk to combine. Gradually add flour mixture and stir to combine. Divide batter among the moulds and bake for 35-40 minutes until cakes are risen and pale golden.

Step 2

Combine the cinnamon and remaining 1 cup (220g) sugar in a shallow dish. Cool the gugelhupf cakes slightly in moulds, then invert and toss in the cinnamon sugar while still warm. Serve warm with jam to spread over.