Swedish Punch Cake Recipe

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Swedish Punch Cake
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Ingredients
12
Count
Nutrition
395
Calories
Total time
45
Minutes
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Ingredients:

  • 1 cup egg, at room temperature (4 to 5 large eggs)
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 cup golden rum
  • 2 tbsp confectioners' sugar
  • 1 tsp vanilla
  • 2 -4 cups cubed fresh fruit or 2 -4 cups berries

Directions:

  1. Preheat the oven to 350°F Line the bottoms of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray.
  2. In a large bowl with an electric mixer, beat the eggs until frothy. Increase the speed to high and add the sugar gradually, beating until thick and lemon colored, scraping the sides of the bowl often.
  3. Stir together the flour and baking powder in another bowl.
  4. Reduce the speed of the electric mixer to low and slowly add the flour mixture to the whipped eggs. Mix just until blended. Stir in the vanilla. Pour the batter evenly into the prepared pans and smooth the tops.
  5. Bake for 25 to 30 minutes or until the center of the cake bounces back when touched. Remove the cake layers from the oven and cool in the pans on a wire rack.
  6. MAKE THE SYRUP: In a small saucepan, combine the water and sugar and place over medium heat until the mixture boils. Stir until the sugar is completely dissolved, about 2 to 3 minutes. Cool the sugar syrup. Then combine the rum and sugar syrup in a small bowl.
  7. Make the filling by whipping the cream in another bowl, until stiff peaks form. Blend in the sugar and vanilla.
  8. Remove the cakes from the pans. Invert one layer on a serving plate so that the flat side is up. split the cake horizontally into 2 parts. Remove the top half of the layer.
  9. Drizzle the cut side with one-quarter of the syrup. Spread with one-quarter of the whipped cream and one-third of the fruit or jam. Top with the upper half of the layer. Drizzle with another one-quarter of the syrup and one-third of the fruit; top with one-quarter of the whipped cream.
  10. Split the second cake layer. Place the bottom half of the layer on top of the assembled cake. Drizzle with one-quarter of the syrup. spread with the remaining fruit and another quarter of the whipped cream. Top with the last upper part of the layer, with the smooth top up, and drizzle with the remaining syrup. Spread the remaining whipped cream on top.
  11. Refrigerate for up to 2 hours or serve immediately. Cover with a large bowl or a cakebell so the topping doesn't get disturbed. Makes 8 to 12 servings.
  12. Beatrice Ojakangas' Great Holiday Baking Book.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 395.05 Kcal (1654 kJ)
Calories from fat 160.66 Kcal
% Daily Value*
Total Fat 17.85g 27%
Cholesterol 99.7mg 33%
Sodium 234.56mg 10%
Potassium 141.35mg 3%
Total Carbs 49.41g 16%
Sugars 27.18g 109%
Dietary Fiber 2.1g 8%
Protein 5.92g 12%
Vitamin C 0.8mg 1%
Iron 1.1mg 6%
Calcium 59.3mg 6%
Amount Per 100 g
Calories 271.29 Kcal (1136 kJ)
Calories from fat 110.33 Kcal
% Daily Value*
Total Fat 12.26g 27%
Cholesterol 68.47mg 33%
Sodium 161.08mg 10%
Potassium 97.07mg 3%
Total Carbs 33.93g 16%
Sugars 18.67g 109%
Dietary Fiber 1.44g 8%
Protein 4.07g 12%
Vitamin C 0.5mg 1%
Iron 0.8mg 6%
Calcium 40.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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