Mix the ingredients up to and including the rum aroma into a dough and pour into a bundt pan.
Bake the cake for 1 hour at 175 degrees top / bottom heat and then let it cool down.
Sift the powdered sugar and mix with the cooled mallow tea and mulled / or red wine to a thick mass. Distribute the topping in a ring over the cake so that the topping runs evenly into the hollows of the Gugelhupfs.