For a while now, we have been looking for the best way to incorporate our new bottle of Swedish Punsch into some baked good. This past weekend, we arrived at this take on a classic rum cake. We ended up altering the (amazing) recipe for a Caribbean Rum Cake from King Arthur Flour to accommodate the unique flavors of Kronan’s Swedish Punsch.
The resulting punsch cakelets are incredibly moist and have all the wonderfully warm flavors present in the liqueur. If you would like to make an alcohol-free version of this cake, you can easily substitute the Kronan Punsch for the following mixture: 1/2 water, 1/2 Saturnus Arrack Punsch Extract. It’ll taste a bit different, but will be equally delicious!
You can make these in a traditional bundt cake form or smaller pans. Chad was really excited to use his new sunflower cakelet pan from Nordic Ware (via Williams & Sonoma), so that’s what’s used in the recipe below. If you use the small bundt pans, you’ll have enough batter and syrup for two 6-cakelet pans or two half-bundt pans (If you only have one cakelet pan, you can refrigerate the batter in between bakes). Otherwise, you can use a regular whole bundt pan, which will take all the batter.
Swedish Punsch Cakelets
- 2 cups (241g) all-purpose flour
- 1 1/2 cups (298g) sugar
- 3.4-oz. box instant butterscotch pudding mix (not sugar-free)
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (99g) vegetable oil
- 1/2 cup (113g) milk, at room temperature
- 4 large eggs, at room temperature
- 1/2 cup Kronan Swedish Punsch
- 1 tsp. vanilla extract
- 1/4 tsp. butter flavor, optional
- 1/2 cup (8 tablespoons, 113g) unsalted butter
- 1/4 cup (57g) water
- 1 cup (198g) sugar
- 1/4 tsp. salt
- 1/2 cup Kronan Swedish Punsch
- 1/2 tsp. vanilla extract
Make the Cake:
- Preheat oven to 325°F
- Weight out your flour in the bowl of a stand mixer. Add in the sugar, pudding mix, salt, and baking powder. Whisk together so that the baking powder is evenly distributed.
- Add the softened butter and vegetable oil. Mix at medium speed until everything is thoroughly combined. The mixture should seem sandy.
- Beat in the milk and then the eggs, one at a time, mixing well after each addition. Scrape the bowl and then mix again briefly to ensure all ingredients are well-combined.
- Stir in the Swedish Punsch, vanilla, and butter extract (optional) by hand.
- Spritz either a 10-12 cup regular bundt pan OR a half-size bundt pan and a 6 cakelet plan with baking spray. You can then dust the pan(s) with almond flour, but I find that you’ll get a more caramelized skin to the cakes without it.
- If using a full bundt pan, bake the cake for 50-60 minutes. If using the smaller pans, bake for about 45 minutes, or until cake tester comes out clean. Remove cakes from the oven and set on wire racks to cool slightly while you make the syrup.
Make the Syrup:
- In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.
- Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.
- If you have a cooking syringe, you can also inject the syrup directly into the cake(s). Be careful not to accidentally overfill them, however.
- Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don’t force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.
Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.
If you would like to make an alcohol-free version of this cake, you can easily substitute the Kronan Punsch for the following mixture: 1/2 water, 1/2 Saturnus Arrack Punsch Extract.
Recipe modified from “Caribbean Rum Cake” by King Arthur Flour.