It’s important to have the butter, eggs and milk at room temperature before you start so that they blend evenly.
If you don’t have almond meal, you can use butter and flour to grease the bundt pan, but I prefer almond meal, (which is essentially crushed almonds) because it doesn’t leave the floury white coating on the outer edges of the cake and the nuts add a little flavor.
It usually takes about an hour to bake; however, you’ll want to check it with a cake tester to make sure. All ovens are different.
Don’t rush the syrup soaking in. Let it rest overnight so the entire bundt is evenly permeated with rum and tropical flavors.
Be aware that the rum syrup will act like glue, holding the bundt cake in the pan. To easily release it, preheat the oven to 350°. Remove the plastic wrap and place the cake in the oven for 10 minutes to melt the syrup enough for it to release. Invert the bundt onto a cake platter or serving tray.
Storage:
Store the passion fruit cake at room temperature for the first day. Cover it with plastic wrap, under the dome of your cake plate or in an airtight container.
To store for several days, keep it refrigerated; but allow each slice to come to room temperature before enjoying – as the buttery passion syrup will melt faster on the tongue.
Freezing:
This bundt cake freezes well, so if you have leftovers, or you have a smaller household, cut the cake in half or into quarters and wrap them in plastic wrap followed by freezer paper. Freeze the portions for up to 2-3 months.
Defrost completely to enjoy.
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