Aunt Wenia's Polish rum layer cake, a family mazurek, soaks a thin sponge in rum and stacks it with plum jam, walnuts, raisins, and candied orange peel under chocolate buttercream. It's a holiday centerpiece with a story behind it, and it genuinely improves when made a day ahead. Serve it chilled, in thin slices — a little goes a long way.
Some recipes are more than just food; they’re a memory, a tradition, a taste of another place. This incredible cake comes to me from my beloved Aunt Wenia in Poland, and the moment I first tasted it, I knew I had to share it. This isn’t your everyday dessert. It’s a baroque, luscious creation—a true showstopper designed for the most special of occasions. With layers of rum-soaked sponge, rich plum jam, and a decadent chocolate buttercream, it truly looks, and tastes, like a celebration on a plate.
Ingredients
• 1 sponge cake, baked in a 10 by 14 inch / 25 by 35 cm pan
• ½ to ⅔ cup / 120 to 160 ml (5.4 fl oz) rum
• 1 cup / 320 g (11.3 oz) plum jam
• 1 cup / 150 g (5.3 oz) raisins
• 1 cup / 120 g chopped walnuts
• ½ cup / 75 g (2.65 oz) chopped candied orange peel
• 1 recipe Chocolate Buttercream, chilled until firm
• 1 tsp / 5 g (0.18 oz) unsweetened cocoa powder
Instructions
1. Using a long, serrated knife, carefully slice the sponge cake horizontally into two even layers. Place the bottom layer on your serving platter and sprinkle half of the rum evenly over its surface. Sprinkle the remaining rum over the cut side of the top layer.
2. Spread the plum jam evenly over the bottom layer, all the way to the edges. In a small bowl, toss together the raisins, chopped walnuts, and candied orange peel. Sprinkle about half of this fruit and nut mixture over the jam.
3. Gently spoon about two-thirds of the chilled chocolate buttercream over the fruit and nut layer. Spread it smoothly and lightly out to the edges. Carefully place the top cake layer, rum-side down, onto the buttercream.
4. Spread the remaining buttercream over the top of the cake, creating a smooth, even surface. Do not frost the sides; the beautiful layers should remain visible.
5. To decorate, use a fine-mesh sieve to dust the cocoa powder over a 3 by 6 inch / 8 by 15 cm rectangle in the center of the cake. For clean lines, you can lay down paper strips to create a stencil, then carefully remove them.
6. Take the remaining fruit and nut mixture and carefully press it into the buttercream on top of the cake, surrounding the cocoa rectangle and covering the surface out to the edges.
7. Chill the cake for at least 1 hour before serving. To slice, use a very sharp, serrated knife, wiping the blade clean between cuts for a perfect presentation.
Nutritional Information
• (per serving)
• Calories: 580 kcal
• Carbohydrates: 65g
• Protein: 7g
• Fat: 32g
• Saturated Fat: 15g
• Sugar: 45g
Pro Tips
• Assemble the cake a day in advance. This allows the rum to fully soak into the sponge, deepening the flavor and creating an incredibly moist texture.
• For a non-alcoholic version, substitute the rum with an equal amount of apple juice mixed with 1 teaspoon (5 ml / 0.2 fl oz) of rum extract for a similar flavor profile.
• For perfectly clean cuts, chill the cake thoroughly. Dip a long, sharp serrated knife in hot water and wipe it dry before each slice.
• While plum jam is traditional, feel free to experiment! Apricot preserves or a tart cherry jam would also be delicious complements to the rich chocolate and nuts.
FAQ
Q: Can I make this Polish rum cake vegan
A: Yes, with a few substitutions. Use a vegan sponge cake recipe (one that uses a flax egg or applesauce instead of eggs). For the chocolate buttercream, use a high-quality dairy-free butter block and a plant-based milk. Ensure your chocolate is also certified dairy-free.
Q: What is a good non-alcoholic substitute for the rum
A: For a family-friendly or non-alcoholic version, you can replace the rum with an equal amount of apple juice. To get a similar flavor, mix 1 teaspoon (5 ml / 0.2 fl oz) of rum extract into the apple juice before soaking the cake layers.
Q: How should I store this vegetarian layer cake
A: Store the cake in an airtight container in the refrigerator for up to 4 days. Chilling is essential as it helps the buttercream set and allows the rum and jam flavors to meld into the sponge. For best results, let it sit for at least an hour before serving.
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Aunt Wenia's Polish Rum Layer Cake (Mazurek)
Ingredients
Method
- Using a long, serrated knife, carefully slice the sponge cake horizontally into two even layers.
- Place the bottom layer on your serving platter and sprinkle half of the rum evenly over its surface.
- Sprinkle the remaining rum over the cut side of the top layer.
- Spread the plum jam evenly over the bottom layer, all the way to the edges.
- In a small bowl, toss together the raisins, chopped walnuts, and candied orange peel.
- Sprinkle about half of this fruit and nut mixture over the jam.
- Gently spoon about two-thirds of the chilled chocolate buttercream over the fruit and nut layer.
- Spread it smoothly and lightly out to the edges. Carefully place the top cake layer, rum-side down, onto the buttercream.
- Spread the remaining buttercream over the top of the cake, creating a smooth, even surface.
- Do not frost the sides; the beautiful layers should remain visible.
- To decorate, use a fine-mesh sieve to dust the cocoa powder over a 3 by 6 inch / 8 by 15 cm rectangle in the center of the cake. For clean lines, you can lay down paper strips to create a stencil, then carefully remove them.
- Take the remaining fruit and nut mixture and carefully press it into the buttercream on top of the cake, surrounding the cocoa rectangle and covering the surface out to the edges.
- Chill the cake for at least 1 hour before serving. To slice, use a very sharp, serrated knife, wiping the blade clean between cuts for a perfect presentation.
- While plum jam is traditional, feel free to experiment! Apricot preserves or a tart cherry jam would also be delicious complements to the rich chocolate and nuts.
