Thanks for a great 2015!
Well, this is it. Another year is just about wrapped up. I’ve been trying all kinds of recipes so I could bring you just the right one for the end of our year.
We had our dear friends over for dinner before they left for vacation to the mainland. I decided to try and make a Passion Fruit (lilikoi) pound cake for dessert. Oh my goodness, is it ever a keeper of a recipe. Using all the things you have in your pantry, especially this time of year, and adding our Just the Juice, Passion Fruit puree, you can make this at home. It has the tang of a lemon meringue pie with the lovely tangy flavor of lilikoi, yet it is still wonderfully sweet, as pound cake should be. It made a great dessert with some fresh cut up strawberries.
So here is the recipe for you to enjoy with your friends and family at home this holiday season. You can make this in a loaf pan, bundt pan or individual cup cakes. Simply adjust the cooking time.
I used my convection oven heated to 325. The muffins took 15-20 minutes and the loaf pan took 55-65 minutes. You will know it is done when the edges start to turn brown and pull away from the pan. I always insert a toothpick or cake tester to be sure it is done once I see the edges browning pulling away from the sides.
Passion Fruit Pound Cake
I love this recipe because it uses things that I already have in my pantry and fridge.
I made a variation from the original French, "Four-Fourths" recipe. The original calls for 4 ingredients; butter, sugar, eggs & flour. Exactly one pound of each.
While the original recipe is good I find it a bit chewy and dense for my taste. Plus it is flat, not very sweet.
I lightened it up using baking powder and enhanced the flavor with salt. I added a bit of sugar to add some sweetness and extra egg yolks to make it richer.
Finally, I wanted passion fruit, the taste of the tropics that we all love so much to be added.
The final recipe is a great pound cake that doesn't need any frosting. A bit of powdered sugar and some fresh fruit are perfect to top it off.
- 3 Cups Sugar
- 1 1/2 Cups softened Butter + a few tablespoons to butter your pans
- 3 Cups Flour
- 6 Eggs, at room temperature
- 6 oz . Passion Fruit Puree (Just the Juice)
- 2 tsp Vanilla
- 1 tsp Baking Powder
- 1 tsp Salt
- Preheat oven to 325 degrees Fahrenheit
- Prepare your pans by liberally greasing with butter.
- Cream together the sugar and butter, with a mixer, until well combined. Add 1 egg at a time until each one is incorporated into mixture.
- Add the passion fruit puree and vanilla until just combined.
- In a separate bowl sift together the flour, salt and baking powder. Add the flour mixture to the wet mixture in thirds until just incorporated.
- Pour your batter into the desired pan. I lift the pans about 2 inches above the cutting board and drop them to pop any bubbles and even out the top of the batter as best as I can.
- Bake until the sides start to turn brown and a toothpick comes out clean when put into the middle of the pound cake. The loaf pan took 55 minutes. If the top is browning too quickly you can lower your heat. My convection oven cooks a little different than a traditional oven.
- Slice in 1/2 - 1 inch slices and serve.
Lilikoi pound cake can be served plain, with fresh fruit on top or with whip cream.
You can make this in a loaf pan, bundt pan or individual cup cakes. Simply adjust the cooking time.
I hope you enjoy this recipe. Leave me comments to let me know what you thought.
Have a Merry Christmas and a wonderful New Year.