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Punch Cake

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Red currant and rum work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 14 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓

Punch Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Fill two flat molds with Genoese paste.

  2. Bake in a moderate oven at 350°F (175°C) until cold.

  3. Cut each piece into two and stack them with red currant jelly in between.

  4. Ice the top and sides with fondant icing flavored with rum.

  5. Pipe and decorate as desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Red currant + rumtop 17% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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