Orange Rum Cake with Fresh Fruit

For the dough, crumble yeast into a bowl and stir in 1 teaspoon sugar and milk. Cover and let stand in a warm place, about 10-15 minutes. Melt butter. In a bowl, mix flour, eggs, salt, remaining sugar and butter, then stir in yeast milk. Knead with dough hook of mixer until dough is smooth and soft. Cover and let rise in a warm place for 30 minutes. Grease a ring pan, about 2.5 liters (approximately 2 quarts). Knead dough briefly and spread into pan. Let rise for 5-10 minutes. Bake in preheated oven at 175°C (fan: 160°C, gas mark 2-3) (approximately 350°F), about 45 minutes.

For the topping, heat orange juice, sugar and vanilla sugar in a pan and simmer 3-5 minutes, then remove from heat and stir in rum. Remove cake from pan. Pour half of orange juice mixture into pan and return cake to pan. Sprinkle cake with remaining orange juice mixture. Set aside and soak until liquid is absorbed, about 30 minutes.

Remove cake from pan and let cool completely. In a small saucepan, heat marmalade and 1-2 tablespoons of water. Cook for 2-3 minutes. Pass marmalade through a sieve and brush over cake.