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!
**Punschgugelhupf Punch Bundt Cake**
**Ingredients:**
– 1 cup raisins
– 1/2 cup rum
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs
– 1/2 cup plain yogurt
– Zest of 1 lemon
– Zest of 1 orange
– 1/4 cup powdered sugar
– Juice of 1 orange
– Juice of 1 lemon
– 1/4 cup rum
– 1/2 cup apricot jam
– Sliced almonds, for garnish
**Instructions:**
1. Begin by soaking the raisins in 1/2 cup of rum for at least 1 hour. This will infuse the raisins with a rich, boozy flavor that will enhance the taste of the cake.
2. Preheat your oven to 350°F (180°C) and generously grease a bundt cake pan with butter. Dust the pan with flour, tapping out any excess, to ensure the cake doesn’t stick.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
5. Stir in the plain yogurt, lemon zest, and orange zest until well combined.
6. Gradually add the dry ingredients into the wet mixture, mixing until just incorporated. Be careful not to overmix the batter.
7. Drain the rum-soaked raisins and fold them into the cake batter, distributing them evenly.
8. Pour the batter into the prepared bundt cake pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare the glaze by combining the powdered sugar, orange juice, lemon juice, and rum in a small saucepan over low heat. Stir until the sugar has dissolved and the glaze has slightly thickened.
10. Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a wire rack set over a baking sheet.
11. While the cake is still warm, brush the apricot jam over the top and sides of the cake to give it a beautiful glaze.
12. Drizzle the prepared citrus glaze over the cake, allowing it to drip down the sides. Sprinkle sliced almonds on top for a festive touch.
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!
