Poppy Seed Punch Cake
Poppy Seed Punch Cake is a truly special dessert that combines the earthy flavor of poppy seeds with the sweet and spicy aroma of punch glaze. The soft, poppy seed cake is in perfect harmony with the rum and apricot jam filling, resulting in a truly unique treat. The pink sugar glaze is not only visually appealing, but also adds a touch of citrusy freshness to the cake. This cake is an excellent choice for festive occasions or family gatherings.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Grease and lightly flour a 9-inch (22 cm) cake pan.
2
In a large mixing bowl, whisk together the flour, ground poppy seeds, and baking powder.
3
In another bowl, cream together the softened butter, granulated sugar, and vanilla sugar until light and fluffy.
4
Add the eggs one at a time to the butter mixture, mixing well after each addition to keep the batter light.
5
Alternately add the dry ingredients and the milk to the butter-egg mixture, mixing continuously until just combined. Be careful not to overmix.
6
Pour the batter into the prepared cake pan and spread evenly with a spatula.
7
Bake in the preheated oven for approximately 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
8
Once baked, let the cake cool completely. Then, slice it in half horizontally, spread the bottom layer with apricot jam, and drizzle with rum.
9
In a small bowl, combine the powdered sugar, lemon juice, punch flavoring, and food coloring to create a thick, pink glaze.
10
Pour the glaze over the top of the cake, and spread evenly with a spatula.
11
Let the cake stand for at least 1 hour to allow the glaze to set before slicing and serving.
