Punschkrapfen Rum Punch Cake

Austrian Christmas baking is a delightful tradition filled with warm spices and cozy flavors that evoke the spirit of the season. One treat that holds a special place in this festive spread is the Punschkrapfen Rum Punch Cake. This delicious dessert combines fluffy cake layers with a decadent rum punch filling, all topped off with a sweet apricot glaze. Perfect for holiday gatherings or simply for indulging in a bit of culinary nostalgia, this recipe is sure to become a favorite in your baking repertoire.

**Punschkrapfen Rum Punch Cake**

**Ingredients:**

For the cake:
– 1 cup all-purpose flour
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 4 eggs
– 1 teaspoon baking powder
– 1/2 teaspoon vanilla extract
– Pinch of salt

For the rum punch filling:
– 1/2 cup apricot preserves
– 1/4 cup dark rum
– 1/4 cup powdered sugar
– 1/2 cup heavy cream, whipped

For the apricot glaze:
– 1/2 cup apricot preserves
– 2 tablespoons water

**Instructions:**

1. Preheat the oven to 350°F (175°C) and grease a rectangular baking dish.

2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

5. While the cake is baking, prepare the rum punch filling. In a small saucepan, heat the apricot preserves, rum, and powdered sugar over low heat until smooth.

6. Remove the mixture from the heat and let it cool slightly. Fold in the whipped cream until well combined.

7. Once the cake has finished baking, let it cool completely. Using a sharp knife, carefully slice the cake in half horizontally to create two layers.

8. Spread the rum punch filling evenly over one half of the cake, then place the second half on top.

9. To make the apricot glaze, heat the apricot preserves and water in a small saucepan until melted. Brush the glaze over the top of the cake.

10. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Indulge in a slice of this Punschkrapfen Rum Punch Cake with a cup of hot tea or coffee for the perfect cozy holiday treat. The combination of rich rum punch filling and sweet apricot glaze is sure to delight your taste buds and impress your family and friends. Enjoy the comforting flavors of Austrian Christmas baking with this delicious and decadent dessert.