PUNCH CAKE

Ingredients

• Take some left-over sponge, pound or white cakes
• Make a thin syrup with one pint of water
• and one pound of granulated sugar
• and a glass of good rum
• add the juice and grated rind of one orange or lemon

Method

1. 1

   Cut the cake into half-inch dice.

2. 2

   Moisten the cake with the syrup and mix together.

3. 3

   Line a square pan with a thin sheet of sponge cake on the bottom and sides; spread with jam or jelly and put in the moistened cake.

4. 4

   Press well together, put another heavy pan on top with a weight to press down, and let stand for some time to make it firm; then turn the pan upside down on a board and ice with a punch icing, flavored with rum and lemon.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 44. The excerpt below is the record exactly as published.

PUNCH CAKE. Take some left-over sponge, pound or white cakes, and cut up in half-inch dice. Make a thin syrup with one pint of water and one pound of granulated sugar, add the juice and grated rind of one orange or lemon and a glass of good rum

Cook this with the app: pantry check, scaling, and the assistant.