Rum Punch Cake

It’s a pink light glazed sponge with layers soaked in a rum and citrus syrup. It is extremely refreshing and gorgeous looking cake.  This is again my mum’s recipe who told me that it is a very much loved family recipe that her mum and grandmother used to make. It is her favourite! Considering my mum’s rich heritage and influences from different cultures and cuisines such as Hungarian, Romanian, Austrian and French, I did not doubt that this cake will be delicious.  I was doing some research to see how other people make this cake just for comparison and found out that origins of this cake are unknown. However Austrians are calling it their traditional Punschkrapfen, Hungarian are calling it theirs Puncstorte and  Czechoslovakia is calling it their traditional cake. It was clearly a European dessert that many countries enjoy. This is my mom’s recipe:


  • 6 egg yolks
  • 6 tbs sugar
  • 6 tbs self-raising flour
  • 6 egg whites

Preheat the oven to 180C.

Line the bottom of the 20 cm/8-inches round-spring-form cake pan with parchment paper.

Initially mix egg yolks, sugar and flour in a ball with the whisks until its light and fluffy. In a different ball, mix egg whites on a high power until you reach stiff peaks. Carefully fold in the whites with the batter until fully combined.

Bake for 180C for 30 min. Take it out of the oven, leave it cool before you take it out if the tin. Once it’s completely cold, cut it in half.  If you wish to make bigger cake, you can just increase the above ingredients proportionality (for example for 10-inches cake tin, you can use 9 egg yolks,  9 tbs sugar etc).

Filling – colourful diced layers of cake:

  • 8 eggs yolks
  • 8 tbs sugar
  • 8tbs self-raising flour
  • 8 egg whites

Prepare the same as above. Once it is all nicely folded, divide into three parts. In one add some green food colouring ( I used Sugarflair Colours ), in the second  part add red and in the third one add purple. I baked the sponge in a rectangular tin, adding one part after another, without any mixing between the colours. Again bake for about 30 min on 180C. Once its cooked and cooled, you have cut this into small dices so do not worry if does not look perfect at this stage (you will have now wonderful green, red and brown  sponge cubes).

Rum Punch

  • 6 tbs home-made jam (OK, you can use shop bought) – apricot is the best one
  • 6 tbs water
  • 6 tbs sugar

Cook all ingredients on a low heat until all combined and sugar is completely dissolved. At the end add zest and juice of two oranges. Once mixed, add the cut sponge dices and plenty of rum!


Put the first layer of the cake on the cake stand. Cover it with the layer of jam (again I used apricot). Add rum punch mix (diced soaked sponge). Cover the second sponge layer with the jam, put it on the top of the cake dices.  Press it with your hands, making sure that all the rum punch dices are inside the cake. You can actually assembly the cake using the cake tin as that will keep it in place until the cake is fully set.

Punch cake

Once set, add the rose icing on the top which you can make with icing sugar, lemon juice and some red colouring. The best will be if cake is left in a fridge for a couple of hours to completely set and that all the cake dices are nicely soaked in a wonderful aroma of oranges and rum.

Punch cake 2




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