As the days get shorter, windier and cooler, the drinks you prepare tend to get hotter! The undisputed number 1? Punch! With or without a shot, hardly any other drink heralds the pre-Christmas season. With its unmistakable, spicy taste, it is a real treat in the cold season and a real mood cannon for those who are Christmas muffle, so that it is now part of the Christmas tree alongside the decorated tree and mountains of cookies. The popular hot drink is much older than our Christmas market tradition, because the Romans added spices to wine to make it more durable and at the same time to reduce the sour taste. Incidentally, the steaming, Christmas-scented drink originally comes from India, where it was traditionally prepared from the 5 ingredients arrack, sugar, lemon, spices and water / tea and owes its name to precisely these ingredients, because in Hindi the number means five “Paańch “. It was then probably the British sailors who brought the “punch” to us in Europe between the 17th and 18th centuries, where it quickly became very popular. Punch can not only be drunk, but also refines fine tarts, creams or in our recipe: cake! It does not have to be alcoholic. Delicious punch can also be prepared from cherry, cranberry, grape or elderberry juice in combination with cinnamon, star anise, cardamom or almond and raisins. Then the Christmas season would finally be complete!
For the punch cake:
- 2 tablespoons of Young Kitchen punch spice
- 1 tsp ground cinnamon
- 500ml grape juice or red wine
- 250g soft butter
- 1 tsp rum
- 200g sugar
- 2 packs of vanilla sugar
- 4 eggs
- 250 g flour
- 1 pack of baking soda
- 1 tbsp ground cinnamon
- 1 tbsp cocoa powder
- 100g dark chocolate sprinkles
- 100g ground almonds
- 250g powdered sugar
Preparation:
Put the juice or red wine in a saucepan, add 1 teaspoon of cinnamon and 2 tablespoons of punch spice in a tea strainer and heat for 10-15 minutes on a mild heat.
Preheat the oven to 175 ° C circulating air and grease a Gugelhupf pan. Mix the butter, sugar, vanilla sugar and eggs until frothy. Mix the flour, baking powder, cinnamon, cocoa, chocolate sprinkles and ground almonds together well and add. Gradually stir in the punch up to approx. 80ml and the rum.
Pour the batter into the greased springform pan and bake for about 45 minutes.
Let the cake cool well. Mix a glaze out of the 80ml punch and powdered sugar and spread it over the cake with your choice of decorations.
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