Prep: 1 hour 15 mins – For 1 rectangular cake tray measuring 25x20cm (7 layers)
Preheat the oven to oven grill to high.
Grease a 25 x 20cm cake tin and line the base with baking paper.
In a large bowl, beat the butter, sugar and vanilla sugar. Add the eggs and beat, then add the egg nog and rum rum and beat some more.
In a separate bowl, mix the flour, cornstarch, cinnamon and baking powder. Gradually add the flour mix to the butter mix, beating between additions.
Spread a thin, even layer of batter onto the base of the cake tin and grill in the oven for approximately 3 minutes until the top has browned.
Take the cake tin out of the oven and brush the surface with some egg nog, then add another thin, even layer of batter. Grill for another 3 minutes until it has browned.
Meanwhile, heat up the quince jam in a separate saucepan so it becomes runny.
Once the second layer is grilled, brush the surface with quince jam.
Spread another layer of batter on top of the cake, pop under the grill for 3 minutes, then brush with egg nog. Repeat this process until all the dough is used up – alternating between egg nog and jam layers.
Once you get to the last layer, turn off the gill and heat the oven to 180°C. Bake for 10 minutes to make sure the cake is fully baked. Take out of the oven, but don’t add brush egg nog or jam on this time.
Leave the cake to cool in its tin for 15 minutes. Turn out onto a wire rack and leave to cool completely.
Once the cake is cool, prepare the icing by mixing the egg nog and icing sugar together in a small bowl. Spread over the top of the cake, decorate with festive sprinkles and leave to set for 1 night.
You can serve the cake the next day, but best is to wrap it in foil and leave it for another day, so that the flavours develop.
Cut into thin slices to serve.
This cake keeps wrapped in foil for 1 week.