Punschkrapfen (Austrian Rum Cake)

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 4 whole large eggs
• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• ¼ teaspoon kosher salt
• ¼ cup whole milk
• 1 teaspoon vanilla extract
• ¾ cup water
• ½ cup granulated sugar
• ½ cup dark rum
• ¼ cup apricot jam
• 2 cups powdered sugar
• 3 tablespoons whole milk
• 2 drops pink food coloring
• 3 tablespoons colorful nonpareils or sugar sprinkles

Instructions

1. 1

   Preheat your oven to 350°F. Grease a 9x13-inch baking pan with butter and line the bottom with parchment paper — this prevents sticking and makes removal easier.

2. 2

   In a medium bowl, whisk together 1.5 cups all-purpose flour, 1.5 teaspoons baking powder, and 0.25 teaspoon kosher salt. Set aside.

3. 3

   In a large bowl, cream together 0.5 cup softened unsalted butter and 0.75 cup granulated sugar by beating with an electric mixer on medium-high speed for 3-4 minutes, until the mixture is pale, fluffy, and nearly doubled in volume. You should see ribbons fall from the beaters when you lift them.

4. 4

   Add 4 large eggs one at a time to the butter mixture, beating well after each addition — about 30 seconds per egg. Scrape down the bowl between additions so everything mixes evenly.

5. 5

   Add 1 teaspoon vanilla extract to the batter and mix on low speed for 10 seconds.

6. 6

   Alternate adding the flour mixture and 0.25 cup whole milk in three additions, starting and ending with flour. Begin with one-third of the flour, beat briefly, then add half the milk, beat briefly, then add half the remaining flour, beat briefly, then add the remaining milk, beat briefly, and finish with the last third of flour. Mix on low speed — just until combined. Overmixing develops gluten and makes the cake tough.

7. 7

   Pour the batter into your prepared pan and smooth the top with an offset spatula or the back of a spoon.

8. 8

   Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden brown. The cake should spring back slightly when gently pressed.

9. 9

   Remove the cake from the oven and let it cool in the pan for 10 minutes.

10. 10

    While the cake cools, combine 0.75 cup water and 0.5 cup granulated sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves completely and the syrup comes to a gentle simmer — you should see light steam rising steadily. This takes about 3-4 minutes.

11. 11

    Remove the pan from heat and stir in 0.5 cup dark rum and 0.25 cup apricot jam, stirring until the jam is fully incorporated and the syrup is smooth. The rum will perfume the kitchen and the mixture will smell intensely aromatic.

12. 12

    Let the syrup cool for 2-3 minutes while you prepare to soak the cake.

13. 13

    Turn the cooled cake out of the pan onto a cutting board — invert it, peel away the parchment, and set it right-side up on a clean cutting board or baking sheet.

14. 14

    Using a fork or skewer, prick the entire top surface of the cake all over, making many tiny holes spaced about 0.5 inch apart. Don't be shy — these holes allow the rum syrup to soak deep into the cake rather than sitting on top.

15. 15

    Pour the warm rum syrup slowly and evenly over the entire top of the cake, letting it soak in as you pour. Work methodically from one end to the other so every part gets soaked. You may have syrup pooling slightly — let it sit for 1-2 minutes and gently tilt the board so it spreads and soaks in. The cake will darken as it absorbs the liquid.

16. 16

    Let the soaked cake sit at room temperature for at least 15 minutes (or up to 4 hours) so the syrup fully absorbs and the flavors meld.

17. 17

    In a small bowl, whisk together 2 cups powdered sugar, 3 tablespoons whole milk, and 2 drops pink food coloring until you have a smooth, spreadable icing with a pale pink color. The consistency should be thick but pipeable — if it's too thick, add milk by the teaspoon; if too thin, add more powdered sugar by the tablespoon.

18. 18

    Spread or pipe the pink icing evenly over the top of the rum-soaked cake using an offset spatula or piping bag.

19. 19

    While the icing is still wet, immediately sprinkle 3 tablespoons of colorful nonpareils or sugar sprinkles over the top. The sprinkles will stick to the icing and add a festive, traditional Austrian appearance.

20. 20

    Let the icing set for 15-20 minutes at room temperature until it firms up slightly. Cut the cake into 12 square or rectangular pieces using a sharp knife, wiping the blade clean between cuts for neat edges. Serve at room temperature or chill before serving — the flavor deepens and becomes more integrated after a few hours or overnight.

Tools you’ll need

• 9x13-inch baking pan
• parchment paper
• medium mixing bowl
• whisk
• large mixing bowl
• electric mixer
• offset spatula
• toothpick
• small saucepan
• wooden spoon
• fork or skewer
• cutting board
• small bowl
• sharp knife

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