It’s easy to make, using everyday ingredients.
No multiple layers – just one bundt pan.
No special decoration or frosting is needed.
Can (and should) be made ahead – the passion fruit nectar needs to soak in overnight.
It’s portable, great for potlucks, cookouts and picnics — and family reunions.
You’ll be a dessert HERO. Promise.
Ingredients for passion fruit cake:
Almond Flour – for dusting the pan. I like using almond flour to dust the bundt pan because it doesn’t leave starchy white patches the way that all-purpose flour does.
All-Purpose Flour – I use King Arthur’s Unbleached All-Purpose Flour.
Sugar – You’ll need plain granulated sugar. Do not use brown sugar.
Baking Powder – A leavener that reacts when heated.
Instant Vanilla Pudding Mix – Do not use sugar-free or the cooked variety.
Salt – I use iodized salt for baking.
Unsalted Butter -Use room temperature, unsalted butter.
Vegetable Oil – Or you can substitute canola oil.
Eggs – Room-temperature large eggs to give the cake a tender, moist crumb, make sure they’re at room temperature.
Milk – Room-temperature whole milk will make a richer crumb and help with browning, but you can use low-fat milk too.
Rum – I use Mount Gay, but other golden or dark rums are fine too.
Passion Fruit Pulp – If you can’t find the fresh fruit, make the syrup from frozen passionfruit pulp. It comes in frozen pouches at my local ethnic market, and I’ve found it near the frozen fruit section at Whole Foods (where the pulp is diced into squares to make smoothies).
Step-by-step instructions:
1 In a small saucepan, combine about 1 cup of fruit pulp with half a cup of water. Bring to a low boil, stirring occasionally until the pulp is incorporated into the liquid. Simmer for a few minutes and remove from the heat.
2. Combine the dry ingredients in a bowl or in the bowl of a stand mixer and whisk them together.
3.
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