Swedish punch cake recipe

Swedish Punch Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Swedish punch cake is a delightful dessert that combines the rich flavors of a sponge cake with the refreshing taste of citrus. This traditional recipe has been passed down through generations in Sweden and is a favorite for special occasions. The cake is soaked in a sweet and tangy punch syrup, giving it a moist and flavorful texture. Topped with a generous layer of whipped cream and garnished with fresh fruits, this punch cake is a true treat for the senses.

Keywords: Swedish, punch cake, citrus, sponge cake, dessert

swedish punch cake recipe details

Swedish punch cake recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

	For the sponge:
5 large	eggs
225 g	sugar
125 g	plain flour
1 tsp	baking powder
1 tsp	vanilla extract
	For the syrup:
125 ml	water
60 g	sugar
125 ml	golden rum, otherwise dark rum
	For the Filling:
500 ml	double or whipping cream
2 tbsp	icing sugar
1 tsp	vanilla extract
250 g	fresh fruit of choice, but up to 500g if you wish OR
650 g	ruit jam of choice

Instructions

Preheat the oven to Gas Mark 4, 180°C, 350°F.

Line the bottoms of 2, 9-inch cake tins with baking parchment and lightly spray or brush with oil.

Using an electric mixer, beat the eggs until frothy on a medium speed. Increase the speed and gradually add the sugar, beating until thick and light in colour. Scrape down the sides of the bowl frequently. Mix together the flour and baking powder in a bowl and add the mixture to the eggs, reducing the speed to low. Mix until well blended. Stir in vanilla and pour the mixture into the tins and level the tops.

Bake for 25-30 minutes or until the centre springs back when lightly pressed. Remove from oven and cool on a wire rack.

To make the syrup:
Combine the water and sugar in a small pan over a medium heat and stir until it boils. When the sugar is dissolved, cool the pan in cold water and then add the rum. Set aside.

To make the filling:
Whip the cream in a fresh bowl until stiff peaks form, blend in sugar and vanilla.

To assemble:
Remove the cakes from the tins and invert one on a serving plate so that it is now bottom up. Split the cake into 2 rounds and remove the top layer.

Drizzle the cut side with about a quarter of the syrup. Spread with a quarter of the cream mixture and a third of the fruit or jam. Replace the top layer, cut side down. Drizzle with another quarter of the syrup and one third of fruit or jam and top with a quarter of the cream.

Split the second cake in the same way and place the bottom section on top of the assembly, cut side up. Drizzle with half the remaining syrup, the remaining fruit or jam and half the remaining cream. Replace the top section, cut side down. Drizzle with the remaining syrup and spread the remaining cream on top.

Refrigerate for at least 2 hours, if possible, to develop flavour or serve immediately.

About the recipe:
The Swedes have a liqueur called ‘Punch’ that is said to have a flavour similar to rum. The Swedish Punch Cake is designed to reflect that.

Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a