Rum punch cake

This pink miracle is my favourite cake as a child. I could only get it from the confectionery as I needed more skill to make it. The sugar fondant took hours to make and none of us had the patience. That’s the reason I decided to use a different icing for my cake, so everybody can do it easily at home and enjoy a slice from this exotic and moist cake.


10 eggs

200 g flour

200 g icing sugar

small jar of apricot or fig jam

300 g sugar

220 ml water

125 ml rum

red food colouring


For easy fondant

2 cup marsh-mellow

3 cup icing sugar

red food colouring

Preheat the oven to 190°C.

Beat up the egg yolk with the sugar and the egg whites in a separate container then mix gently together with a spoon. Sift a 1/3 of the flour into the batter and repeat till done, mixing gently as you add each third. Scoop the batter into 2 round cake trays which should be greased with butter. (If you don’t have two cake trays the same size, make just half of the batter now and mix and bake separately). Bake for 35-40 minutes then remove from the tray and cool.

Mix the water with the sugar and boil for 10 minutes on low to thicken then pull aside to cool down. Add the rum and divide the mixture into two wide containers one for a natural colour and the other add the red food colouring.

Cut both the cakes in half horizontally to have 4 round layers. Place one layer back into the baking tray and spread on some warm jam. (I like to use fig jam for my cake as it goes well with the rum.)

Now slice up one round layer into long pieces then one-by-one dip each into the sugar syrup.Squeeze the syrup out of the cake gently then lay it on the first cake layer in the baking tray. Place the layers alternating between red and natural next to each other till you build up a complete round layer then spread some warm jam and repeat with another round layer but this time start with the opposite coloured sugar syrup. That will give nice patters to your cake.

Spread some warm jam over and place your last layer on the top. Place a plate on the cake and press down as hard as possible. Place a weight on top then put into the freezer for a night.

Make the fondant for your cake and colour it red. You can use ready made fondant if you want or follow my simple recipe.Melt up the marsh mellows in the microwave then stir with a spoon till you get a consistent batter then mix together with the icing sugar. Be careful not to burn yourself as the melted marsh-mellow can be really hot. Let it cool down before adding the food colouring. You can keep in the fridge until used.

The following day remove your cake from the baking tray and place onto a plate. Spread some warm jam over it before covering with the sugar fondant. Work on the fondant with your hands to make it softer before you use a rolling pin, flatten to 1-2 mm then use it to cover the cake. With a sharp knife remove the extra icing.

Cooking time: 90+minutes

Tip: Use good quality rum to flavour your cake, never rum aroma

Calories and nutrition:

Calories: 414 Carbs: 84,7 g Protein: 6,5 g Fat:3,8


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