Punch Cake Squares
Soft, citrusy sponge cake soaked in spiced punch syrup and topped with a glossy icing. Austrian café classic that tastes way more impressive than its 30-minute timeline.
- Total time
- 28 min
- Servings
- 6
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.5 cups all-purpose flour
- 3 whole eggs
- ¾ cup granulated sugar
- ¼ cup butter, softened
- ½ cup orange juice
- ½ cup apricot jam
- 2 tbsp dark rum or rum extract
Instructions
- 1
Preheat oven to 350°F. Grease and flour an 8x8-inch square baking pan.
- 2
Whisk eggs and sugar together until pale and thick, about 2 minutes. Fold in softened butter and orange juice until combined.
- 3
Gently fold in flour in two additions until just combined. Pour into prepared pan.
- 4
Bake until a toothpick comes out clean and the top is golden, 18–22 minutes.
- 5
While cake bakes, warm apricot jam with rum in a small saucepan over low heat, stirring until smooth.
- 6
Pierce the hot cake all over with a skewer. Brush the punch-jam syrup evenly over the entire surface. Cool 10 minutes, then cut into 9 squares and serve.
Tools you’ll need
- 8x8-inch square baking pan
- whisk
- mixing bowl
- small saucepan
- skewer or wooden pick
- pastry brush
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