Punch slices

Name: Punch slices
Total time: 1 h 30 min
Yield: 18 slices
Cuisine: Hungarian
Ingredients: 3 eggs; 100 g sugar; 150 g all-purpose flour; 10 g candied citron, finely chopped; 10 g raisins, finely chopped; 10 g candied orange peel, finely chopped; 1 tsp vanilla extract; 5 tbsp rum; Punch glaze: 200 g powdered sugar; 3-4 tbsp rum; 1 tbsp lemon juice; 1 tbsp sour cherry juice; butter for the tray

Time: 1 hour 30 minutes18 slicesapprox. 120 kcal / serving (estimated)approx. 2 g protein / serving

Punch slice is the rum-and-fruit slice of old Hungarian confectionery: light sponge with chopped candied fruit soaked in rum and a pinkish punch glaze. Perfect for Christmas and name-day tables, and the rum keeps it fresh for a long time.

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Method

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Preheat the oven to 180 °C (165 °C fan). Grease a 20x30 cm tray and line with parchment.
Soak the raisins, citron and orange peel in the rum for 15 minutes. Beat the eggs with the sugar over a steam bath until fluffy, then remove from the heat and cool over cold water while whisking.
Fold in the rum-soaked fruits with the rum, and the vanilla.
Gently fold in the flour, first half, then the rest. Smooth into the tray.
Bake for 18-20 minutes until the top is golden and a skewer in the center comes out clean. Cool on a rack.
For the glaze, stir the powdered sugar with the rum, lemon juice and cherry juice until smooth and spread over the sponge. Once set, cut into slices.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Soak the fruits in rum ahead of time.
Spread the glaze over the cold sponge so it does not run off.
For an alcohol-free version, orange juice and rum flavoring will do.
Let the glaze set before cutting.

Frequently asked questions

How long does it keep?

5 days in a closed box.

Without rum?

With orange juice and rum flavoring.

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