Punschgugelhupf Punch Bundt Cake
During the holiday season, delicious baked goods reign supreme in many Austrian households, and one particular treat that captures the essence of Christmas cheer is the Punschgugelhupf Punch Bundt Cake. This delightful bundt cake combines the rich flavors of rum-soaked raisins, sweet citrus glaze, and a touch of festive spirit, making it the perfect centerpiece for any holiday gathering. Join me as we embark on a culinary journey to create this scrumptious Austrian Christmas classic!
Ingredients
Instructions
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Soak the raisins in 1/2 cup of rum for at least 1 hour.
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Preheat the oven to 350°F (180°C) and grease a bundt cake pan with butter and flour.
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Whisk together flour, baking powder, and salt in a bowl.
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Cream butter and sugar, then add eggs one at a time. Mix in yogurt, lemon zest, and orange zest.
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Gradually add dry ingredients to wet mixture, then fold in rum-soaked raisins.
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Pour batter into the prepared pan and bake for 45-50 minutes.
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Prepare glaze by heating powdered sugar, orange juice, lemon juice, and rum in a saucepan.
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Cool cake, brush with apricot jam, drizzle with citrus glaze, and top with sliced almonds.
Nutrition Facts
Serving size: 1 slice- Calories
- 350 kcal
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Cholesterol
- 100 mg
- Sodium
- 200 mg
- Total Carbohydrate
- 45 g
- Dietary Fiber
- 2 g
- Sugars
- 25 g
- Protein
- 5 g
Enjoy a slice of this Punschgugelhupf Punch Bundt Cake with a cup of hot tea or mulled wine for a cozy and heartwarming holiday treat that will delight your family and friends. The combination of rum-infused raisins and citrus flavors makes this cake a true Austrian Christmas masterpiece that is sure to become a cherished tradition in your home. Happy baking!