Chef Simmone Edwin of Meraki Catering makes this tempting Christmas dessert for Joel using an array of Regal products.




For the cake:

1 lb Margarine 

1 lb Sugar   

6 Eggs 

20 oz Flour 

3 oz Regal Custard Powder 

2 tbsp Regal Baking Powder

1 cup Orange Juice

1/2 cup Rum

 For the Sorrel Glaze 

 1 cup Unsweetened Sorrel Juice 

2 cups Regal Icing Sugar 


  1. Preheat oven to 350 degrees F. Grease and flour a 9” Bundt pan.
  2. Cream together the sugar and margarine until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. Combine the flour, baking powder and Regal Custard Powder. Mix together the orange juice and rum.
  4. Add in the flour in 3 parts to the creamed mixture, alternating with the orange juice, starting and ending with the flour. Pour the batter into the prepared bundt pan.
  5. Bake in the preheated oven for 40 minutes or until knife or skewer comes out clean to the touch. Let cool in tin for a few minutes before removing.
  6. For the sorrel glaze: Whisk unsweetened juice and Regal Icing Sugar to combine. For a thicker consistency add more icing sugar, or for a thinner consistency, add more juice. Store extra glaze covered in a clean dry container, for later use.
  7. Drizzle glaze over the finished cake and let set for a few minutes and serve.

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