Add the butter and vegetable oil to the flour mixture and beat with on medium speed until it’s combined but looks crumbly.
4. Add the eggs and milk, and begin beating in the wet ingredients, starting on low speed and increasing to medium high for about 2 minutes.
5. Add the rum and fruit syrup and beat for one more minute.
6. Grease the bundt pan well (I use a liberal dose of vegetable spray, e.g., Pam) and dust with almond flour to coat the bottom and sides. Be careful not to leave any uncoated spots in the pan, as this will result in the cake sticking and tearing.
7. Transfer the batter to the prepared bundt pan and bake for 55-60 minutes or until a tester stuck into the center of the bundt comes out clean.
8. While baking the passion fruit cake, assemble the glaze in a small saucepan. Combine the remaining fruit nectar, sugar and butter and heat to a boil, stirring constantly. Add the rum and reduce the heat to a simmer, stirring occasionally for 5-8 minutes until syrupy. Remove from heat to cool.
9. Once baked, use a skewer or long toothpick to poke holes over the top (about 20-30 holes), from the sides to the center.
10. Pour the cooled syrup over the bundt while it’s still in the pan, letting the syrup sink in and be absorbed. It may look like the syrup isn’t going to sink in, but give it time. It will. Cover with plastic wrap and set aside to rest overnight.
Pro-Tips:
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